The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thanks to all my Bread Heroes

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oceanicthai's picture
oceanicthai

Thanks to all my Bread Heroes

Many thanks to you all for your helpful posts and long discussions on the processes of breadmaking.  I have spent hours and hours reading your post and learning.  As a result of the all information I've gleaned I've been able to culture a sucessful sourdough culture and have had the pleasure of making beautiful, nutritious and delicious breads for my family. 


 




My whole wheat 7-grain sourdough boule.

Comments

Syd's picture
Syd

You can be very proud of that boule.  It shows great oven spring and a lovely open crumb.  You obviously are a fast learner.  Congratulations!


Syd

GSnyde's picture
GSnyde

It looks delicious.


Glenn

wally's picture
wally

I hope you're basking in a lot of satisfaction just now.  And I'm sure your family is thankful for your newfound passion.


Nice bake,


Larry

oceanicthai's picture
oceanicthai

Thank you for noticing my post & for your encouraging notes. 

Mebake's picture
Mebake

This is one Lovely looking Loaf! We're glad you made it so far!

MadAboutB8's picture
MadAboutB8

Beautiful loaves ka. You did really well.


Sue


http://youcandoitathome.blogspot.com

oceanicthai's picture
oceanicthai

For the compliments!  I am going to look at your blog entries now.  :) 


I noticed you are in Thailand, too, Sue.  I think you are Thai?  I am a falang but I have lived here for 12 years.  I am using a terra cotta Thai pot with a lid for my breads, it works great!

MadAboutB8's picture
MadAboutB8

Yes, I'm Thai but I don't live in Thailand anymore. I moved to Australia over 10 years ago. I do go back and visit my family every year (in Bangkok).


The clay pot for baking bread sounds interesting, a very clever idea.


Sue


http://youcandoitathome.blogspot.com

longhorn's picture
longhorn

Glorious crumb structure for a multigrain whole wheat! Bravo!


Jay

oceanicthai's picture
oceanicthai

Thanks for your comment, Jay.  I like your outdoors oven!  I bet you can make some amazing breads in that.

longhorn's picture
longhorn

While I prefer WFO bread over cloche when it is perfect, I find it takes about fifteen pounds of dough to get enough humidity to get the kind of crust I want - a bit more than I am typically willing to make. While there are workaround steaming approaches just as for the indoor oven I haven't found an approach for small batches that yields the look I want... Soooo...mainly pizza and clay pot cooking.


WFOs can be a lot of fun! And a nice connection to the "olden days"!


Thanks!


Jay