The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New to bread making

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hornedfox's picture
hornedfox

New to bread making

Well after a few hiccups I have managed to make something I am happy about and I am willing to share.

I am not really new to bread making, I have been using a bread maker for years mainly with pre packed bread mixes. I have now been inspired to go all out for the artisan approach. I have been lucky enough to get a steam convection oven at a good price not getting any manual with it has not stop me going forward.

 Steam oven

I bought a few books including Hamelman's Bread which seems to be a bit of a "bible" on the subject and along with King Arthur Flour videos on YouTube I have progressed onto a great loaf

My pain Rutique has turned out great I have made two batches so far both batches of poolish have been different the ingredients have been the same the only variable has been the temperature.

Second lot of Poolish

 this one appeared a little denser

but the out come was good

 The  I went a little mad with the quantities

 This is the inside of the country bread

I must admit I prefered the Pain Rustique. Well I am happy with the basics now I want to move forward with sour dough and bread with stuff in it. Any advice what to try next

 

Ian

tn gabe's picture
tn gabe

If you can find whole rye flour at a reasonable price (it's about 60% the cost of wheat from the mill, but often an expensive 'specialty' flour at retail) & I'm sure some folks will disagree. I think rye is the easiest medium to establish a culture in and the easiest to maintain. I don't even keep a white wheat starter anymore - I really like the flavor I get from using the rye to start my white sourdough. Or you can use the rye starter once it's going to start your wheat and avoid some of the problems people seem to have with getting a white flour starter going.

I've got oven envy! I'd been thinking I needed a deck oven, but it turns out croissants are a lot more profitable than bread and your oven looks like a croisant baking machine!

hornedfox's picture
hornedfox

My start has grown some unsightly mould I am not entirely happy with it I think its beyond help

As for croisants i havent tried those if you have any pointers Id love to give them ago, I work for the UK health service in the operating theatres I have have no shortage of people who are happy to sample the fruits of my labour

Ian

daggaz's picture
daggaz

Peter Reinhart mentions in one of his books, that if you use pinapple juice in the first stage or two of your starter, you can avoid getting the wrong bacteria from taking a foot hold.  As for mold tho, throw it out throw it out.  Mold permeates its food with mycelium (roots) that you generally cannot see, but can extend quite a ways.  Definitely not worth the risk.

Ruralidle's picture
Ruralidle

Hello Ian

Welcome to TFL.  Your breads look great but what and oven!  Is that in the hospital kitchens or your home?

hornedfox's picture
hornedfox

Hi, this is stored in my barn at home. An ebay bargin. It was too big to get in the house where I have a small kitchen for my experiments as the wife calls them. ( as long as I dont make a mess in her kitchen!) when I change the outside door to a double it will go in then. But I am happy firing it up in the barn