The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introduction, General, Misc

day2day's picture
day2day

Introduction, General, Misc

Hi Everyone,

My name is Lynn and I wanted to introduce myself.  I live in rural Maine, and I'm 56 years old.  I've been married for 37 years this year and have two grown chidren and three grandchildren.

I love herbs and wild flowers and have been known to use flowers to decorate my cakes.  I bake bread at least once a week and have a few favorites.  Rustic Italian, French, White, and I have made English Muffins, Pretzels, Cinnamon Rolls and Bagels.  Would like to make Wheat Bread but have not found a recipe that I like. Too sweet and heavy.

I mainly use my bread machine to knead the dough because my wrists are weak.  I also have a Kitchen-Aid I will use also.  I just made Rustic Italian today.  I did notice though that my crust was not as crusty as I wanted it.  I baked it at 375 for 21 minutes on a double French loaf pan.  I did spritz the pan with olive oil from my Misto (Bed Bath and Beyond) and then sprinkled the pan with yellow cornmeal.  Maybe I needed the temp higher?  The texture inside was excellent.

Thanks for taking the time to read this and I will be happy to hear from you and sharing.

jcking's picture
jcking

Welcome Lynn,

 Higher initial temp will help along with steam. Your other post is out of place. That post is a rant post. Search the site; there's a lot of good info here already posted.

Jim

day2day's picture
day2day

I have to admit, this is my first time using a website like this. I guess I have alot to learn...so I should increase my temp to 425 maybe and put a pan of hot water on the lower rake of my oven?

jcking's picture
jcking

Yes that's a good place to start. Even 500F for the first 10 ~ 15 mins then down to 425F. Other tweaks may be needed. Keep at it and you'll be rewarded.