The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New to Fresh Loaf

JC1957's picture

New to Fresh Loaf

Hello All,  I am new to this site and have found it very informative.  I have been away from baking for a little while and returned this week to try the 1,2,3 formula I found here.  The dough ended up a littlte to loose for my liking but tasted great.  The pictures below of those loaves.  The pictures at the bottom are from my 2nd batch baked Saturday morning with a much better shape.

Saturdays Baking:

The one thing I've noticed is that I'm having no problem getting voluteers to take some of this bread off my hands.

Batch 3 is in the fridge now to bake in the morning.


Syd's picture

Welcome to TFL and nice baking. The 1-2-3 formula is one of my favorites, too and I base a lot of my recipes on it.
All the best,

holds99's picture

The 1-2-3 formula worked well for you.  Loose is good because higher hydration usually results in a more open crumb and blisters, which you got with your very nice looking loaves.


ehanner's picture


Great entry post! Welcome to the site. I look forward to seeing more of your work.