The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Amateur Baker

Sheblom's picture
Sheblom

New Amateur Baker

Hi

I am prettty new to baking, i have only been doing it since about January of this year. I am still learning the ins and outs and all the little secrets of making a decent loaf.

Please have a look at some of the loafs that I have here and let me know what you think. I am very open to feedback.

Thanks

Allan

Comments

thomaschacon's picture
thomaschacon (not verified)

It looks like you're one of the few bakers that comes to "the sport" fully formed.

Very nice loaves!

Have you taken the wild yeast (a.k.a. sourdough) plunge yet? Or using commerical yeast?

Sheblom's picture
Sheblom

Thank you very much for the kind words, it is much appreciated! I wouldnt say I am fully formed yet, I have had many not so great loafs. Still lots to learn and to bake!

The last loaf that you see on the post is a sourdough loaf but with added yeast to make it rise a bit quicker. I maily use yeast but I am slowly going to try more sourdough loafs. I have a decent starter now is just trying to find time to do a proper just sourdough loaf. I also wantto try a rye starter, but I have been having issues getting a decent one started. I keep getting bad bacteria taking over so it starts smelling like nail polish remover...

But thanks again for the kind words!

 

chefscook's picture
chefscook

Your breads are simply beautiful nice looking you are doing a good job. Now me ho
do they taste??? Chefscook I bet they are delicious

Sheblom's picture
Sheblom

Thank you very much! I rally appreciate the kind words! I must amit they do taste awesome! Nothing better than home baked bread with home made jam! I specially love thet nutty carmel smell the loafs have ones they have cooled down a bit!

Thanks Again

ehanner's picture
ehanner

Very nice looking breads sheblom. You only posted one crumb photo so I would say the last photo does show the bottom half of the loaf to be slightly less airy and maybe slightly under baked. This is the hardest of things to correct but with time you will adjust. Good shaping and developing and making sure you have even fermenting occurring by using a transparent fermenting vessel helps me. Really though, you should be very pleased and proud of your results. Many of us didn't do nearly as well for a long time. Thank you for sharing.

Eric