The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greetings from the Canadian Rockies!

Skibum's picture
Skibum

Greetings from the Canadian Rockies!

Hi fellow baking enthusiasts!  While googling ways to improve my French bread, I stumbled across your lesson 5: Ten Tips for better French Bread.  At first I found the whole thing quite intimidating at first, but after reading lesson 1, was hooked.  Many thanks for putting together this most interesting and informative site!

My first loaf using recipes from this site was Lesson 2, adding stuff.  I used the recipe of ingredients, with the exception of a starter using 1/2 cup flour, 1/2 cup water and 1/4 tsp yeast, as I had read ahead.  In the morning I mixed up the dough and starter, let it ferment at roo  temperature for 30 minutes and then into the fridge for the rest of the day.  I came home to a huge ball of dough!  After the dough had warmed I cut in in half, shaped a loaf to bake that evening and then flolded the other half and back into the fridge for the night.

The first night's loaf was good, but the loaf made the next day was superior in every aspect:  flavour, crust and texture.  Two nights rise in the fridge! I then warmed the dough for anhour or 2, shaped the second loaf, let it rise for a couple of hours and then baked using heat and humiditiy.  This was certainly my best bread baking effort to date, until I discovered:

No Knead Bread.  Now my version here is some of the best bread I have ever had, never mind baked.  I will share my version in the appropriate forum.

Thanks for the forum Floyd!

Regards, 

SS

Floydm's picture
Floydm

Thanks, Skibum.  Welcome to the site!