The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Fresh Loaf Is Two Months Old

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The Fresh Loaf Is Two Months Old

The Fresh Loaf is two months old today!

I'm always looking for article ideas. If there is anything in particular you'd like to read about or discuss, please drop me a line.

As I've mentioned many times, I'm not a great baker (although I must say, in the past two months, due to the interactions I've had on this site and the frequent practice, I've gotten a lot better). I would love to post articles by other bakers, as I intend this site to be as much a learning experience for me as for everyone else. I can't offer to pay anything, as the ads on this site have yet to pay for the domain registration (nevermind the hosting fees). But it is fun and gratifying and tasty to share baking tips.

If you are interested, please contact me.

Comments

Anonymous's picture
Anonymous (not verified)

Floyd...happy site b-day. How bout some photos of boulangeries and patisseries! :-D

Anonymous's picture
Anonymous (not verified)

Hi,
I would like to see an article about ciabatta (the italian bread). Its strange that i look different from aciuntry to another? to my knowledge the original one has holes and the one i saw it in diffrent bakaries are soft with out holes?

Floydm's picture
Floydm

Sure, I can do a piece on Ciabatta.

I'm not certain what it is like elsewhere, but all of the interpretations I've eaten and made are very wet doughs that produce huge holes. The outside tends to be very crackly and the inside quite soft.

It has been a year or so since I've made it, but I'll try it again soon.

Thanks for the idea.

ankur's picture
ankur

I'd be interested in an article on bagels or pretzels (the large, soft kind). I imagine they're pretty easy to make, but I have no idea...

Floydm's picture
Floydm

I've never baked either one, but I definitely have recipes for them that I've meant to try. I'll try to give it a shot and post something before too long.