Hi introducing myself I am wouldbeamateurchef from the UK
This is the first time I have signed up for a Artisan Bread Forum and from the looks of things I aint seen nuthin' yet.
I am an unemployed disabled woman from the UK residing in Colchester, Essex and love cooking.
Breadmaking wise I am a proud owner of an Breville Breadmachine which I use for making doughs-with my help! My most successful loaf has been a 4 cup ( The US Cup System is so clever!) Bread with instant yeast, sugar, salt, olive oil, water that I let prove for24 hours First rise then second and final rise in tin +2.
The results of which converted me to long risings which I understand are not advisable in some recipes ie Felicity Cloakes Wholemeal Bread recipe featured in the Guardian. The bread was springy, it bounced back! the dough was silky smooth, and it had a nice sourdough? taste?
Whatever it tasted richer for having proved it for so long.
I look forward to learning more from this international forum of Artisan [home and Professional] Breadmakers.