Hello from NE Ohio
My name is Ron, from NE Ohio, and I have been posting and reading on TFL for some 24 weeks now, but just discovered this forum. Yeah, I'm a little slow sometimes. LOL
I'm new to baking bread, I got into it as a result of the Artisan Breads in 5 Minutes book (ABI5), and although I am getting some really tasty results, I find myself wanting to achieve better, consistent results.
I'm also hoping to achieve a bread with a very open not so damp crumb. My research has brought me here, and I love TFL site.
So, as a result of TFL, I discovered Peter Reinhart's book, Artisan Bread Every Day (ABED), which I just ordered, along with The Bread Bakers Assistant.
I am supposed to receive them next Monday, so then I can take my adventures to the next level.
I can appreciate how seriously many of you take this craft, and how meticulous you are when plying your craft, and how the simplistic, ABI5 technique might offend your sensibilities, and I have read several of the forums on the topic.
But I would ask you to consider how it is enabling people like myself, and EvaB (Yes Eva, I have read your posts. lol) to now bake our own bread, something we never dreamed of doing before, and here we are, now taking it to the next level, or just happily baking bread at home, and avoiding the store bought chemical laden, overpriced, bland product.
There are truly very few 'new' things in cooking, but most are either a revival of a long forgotten technique, or a variation or evolution of another's technique, or someone bending or breaking what have been longstanding 'rules'.
Apparently Peter saw and appreciated the need for an entry level book, and method for nubee bread bakers who have limited time as well, and I'm excited to explore his world.
So, thanks all for being here, and please be patient with us nubees who don't yet have the time, patience or skills of you dedicated bakers.
Let me add, that years ago, I played with a bread machine, but was really rather unimpressed with the results, and rather quickly lost interest, where this no knead system has held my interest for quite a few months now. I believe I started with it back in April, and slowed down for a month or so in July, but now I'm back at it, stronger than ever.
Below is a picture of my first loaf of Cracked Wheat, unbleached white Tesco flour. I allowed this loaf to slow rise in the frig for 12 hours. It's a modification of the HBI5 Cracked Wheat recipe, I used all white flour with 1 cup cracked wheat, added 1/3 cup sugar, reduced the yeast to 1/2 tablespoon, and 2/3 cup starter from my last batch.
Let rise 3 hours at room temp, till doubled, then into the frig.
Sorry, the pic is sideways, could not figure how to rotate here.