The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello, from Port Townsend Washington

Ruffled Spouse's picture
Ruffled Spouse

Hello, from Port Townsend Washington

I have been making bread for many years and can honestly say I've never made a really good loaf of bread. Most are passable but not really great. I just bought Peter Reinhart's "The Bread Bakers Apprentice" and "whole grain breads". There is hope!

G-man's picture
G-man

Welcome, fellow Washingtonian!

I love Port Townsend. Back when I was driving for the Blood Center I used to love those rare occasions when I could deliver to Jefferson hospital. The penninsula is just beautiful in general.

If you have any questions, remember the Search bar at the top left of the screen , and never be afraid to ask if you can't find what you're looking for.

Ford's picture
Ford

Almost ANY loaf of homemade bread is good, compare to that purchased in the groceries.

Ford

 

Floydm's picture
Floydm

Welcome, Ruffled Spouse!

I was in Port Townsend earlier this week visiting my folks.  Lovely place, and I always grab a loaf or two from Pane d'Amore.

-Floyd

Ruffled Spouse's picture
Ruffled Spouse

He does make some wonderful bread! Especially his whole grain Seedy bread. It's really hard to choose. There was another baker in Hadlock a few years ago that had the most wonderful breads, espcially the olive bread, lots of good Kalamattas. Sadly he sold the business, the new owners cheapened everything and shortly went out of business.

richkaimd's picture
richkaimd

You've purchased two good cook books.  Take a look at a bread baking text book, too.  I see two different levels of text, basic and professional.  For a newbie, I recommend the former.  Here's one:  DiMuzio's Bread Baking.  DiMuzio teaches new comers from the ground up.  Cook books don't.  They teach you in a scattershot manner, one recipe at a time, without a broad overview.  That particular text is pretty cheap and can be purchased used sometimes at Powells Books or Alibris.  [As often as I've recommended this text on this site, I've yet to meet DiMuzio, though I've read his notes here sometimes.]

Ruffled Spouse's picture
Ruffled Spouse

Hi,

Thanks for the recommendation! I looked at it at Amazon,liked it and ordered it. I started my first loaf of ww bread using Peter Reinharts basic recipe. I used some flour I ground several days ago, it has several other grains in it as well since it was intended for some morning glory muffins.

 

Ruffled Spouse's picture
Ruffled Spouse

Just had the first piece of whole wheat sandwich bread ala Peter Reinhart's  formula in Whole Grain Bread. In spite of the variations, flour that was part wheat and part oat and barley, (I had ground it for morning glory muffins) and using malted barley syrup because I didn't have anything alse, it is great! The bread had flavor, the crumb is tender as is the crust. I am so happy with this loaf. I'm going to make another one tomorrow using straight wheat and brown sugar. Finally after all these years, I made some decent bread.