The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The beginning stages of a new passion...

DaveTheForce's picture
DaveTheForce

The beginning stages of a new passion...

Hello everyone!

I very recently had the urge to make a homemade bread, found a basic french bread recipe, and have not been able to think about anything else for an extended period of time without the thought of (I have to start a poolish) since. And here are some of my results...

First try Herbs De Provence...

Second Castelvetrano Olive...

Third French Onion...

Fourth Asiago...

And most recent Kalamata Olive

Next on the list is to figure out and my favorite, sourdough.

 

jcking's picture
jcking

Having fun, aren't we?

In Egyptian myth, the goddess Isis was the first to transform barley and wheat into bread.
Happy Baking ~ Jim

TastefulLee's picture
TastefulLee

...who has reached (and more than likely far surpassed) obsession...welcome...those look delish! Enjoy...

 

charliez's picture
charliez

They looks wonderful, congrats!  WHere are you getting your recipes from? a book in particular?

DaveTheForce's picture
DaveTheForce

Actually besides adding the herbs, olives, or onion, they are all the same french bread recipe...

An 8-16 hour poolish (1 cup flour, 1 cup water, 1/2 tsp instant yeast)

Then 2 cups flour, 1 1/2 tsp instant yeast, 1 tsp salt, then about 1/4 cup of water (or enough to make the dough wet, just enough so it doesn't stick to my hands when kneading ) 

Initial knead about 10 minutes followed by 2 1-2 hour rises with a gentle degas in between then 1 final 1 hour rise after shaping.

I preheat to 450 with an empty 9x9 brownie pan on the rack directly under my baking stone and once I get the loaf onto the stone then I hit the brownie pan with water which creates a decent amount of steam then it just keeps the oven moist . 

About 20 minutes at that temp, then down to 375f for about 25 minutes.

DaveTheForce's picture
DaveTheForce

Oh I add the olives when I'm shaping for the final rise. Each time I've done it I get freeked out because the moisture from the olives seems like it is destroying my dough. I keep adding flour and gently kneading until it comes back to the right tacky feel.

ehanner's picture
ehanner

Each loaf better looking than the last. You are doing great. You might try adding a stretch and fold in the middle of your ferment time. That will develop the gluten a little better and it's a good time to add any additions like olives. Oh and drying the olives helps some so you don't have to add last minute flour. Great post Dave

Eric

JoeV's picture
JoeV

I'm approaching my 4th anniversary of bread baking in February, and my passion for delicious bread has not diminished. You're doing a fine job, but don't be fearful of branching out. There are many wonderful formulas to try.