The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi from Alaska.!!! :) :) :)

Abra's picture
Abra

Hi from Alaska.!!! :) :) :)

Hi all.  I'm Ash, and I live in Alaska.

I'm new to bread making, and pretty much have been making a no-knead bread and flat-rolls for breakfast sandwiches for a few months (all of which the family loves).

I have searched for, and tried probably 30-40 different ways of making french bread that's large, fluffy, chewy and spongy.  And although none of the breads I have made have been wasted, so far, all my attempts at making the 'perfect' french loaf have failed miserably...  :(  I will keep on trying though.  :)

I'm very excied to be joining here, and eager to learn new ideas.  I want to "WOW" everyone with awesome breads and rolls this Christmas season!  :)

gmagmabaking2's picture
gmagmabaking2

One thing you will find here for sure... is avid, enthusiastic bakers... with much experience, who will welcome you and answer your questions and keep you up to date on the latest and the greatest! That search field in the margin will become your best friend.

Happy Baking,

Diane

richkaimd's picture
richkaimd

I admire your perseverence!  That's a lot of baking failures.  I'm sure you'll get where you want to be by learning from each one.  I suggest this:  while baking can be learned from this website and others, consider that you, as a newbie, cannot really tell whose ideas are better than others.  That's why you're a newbie, after all.  I suggest that you learn from an expert.  Find someone near you who can make the kind of bread you make and watch his/her moves.  You can find such a person by posting your location on this website with the request.  If that proves not to work and you remain interested, learn from a text book of bread baking, not from a bread cook book.  Texts are written to teach you from the ground up, building knowledge gradually, and often through graded exercises.  I bet that you could stop baking for a bit and, with all your accumulated knowledge from your failures, quite quickly, by reading a text, learn what you're doing wrong and make it right.

I always recommend DiMuzio's Bread Baking.  It's great!  Short, concise, full of practice drills, and makes sense throughout.  Don't, unless you're truly interested in learning at a high level from the very beginning, buy Hamelman's Bread.  It's a great book, but not for beginners.  The DiMuzio book is also quite inexpensive, especially if you buy it used online.  For this, search Alibris or Powell's Books.

In addition, watch ALL the videos on this website.  I feel pretty confident that, while a newbie can mix the proper ingredients to get the right flavors, your problem's in the choreography of dough movement with your hands.  A live teacher is best to teach this stuff, and, second best, is a video.  It's real hard to get it from reading or even seeing pictures.

I usually end this kind of note with the admonition to practice a lot, but you already know that.

Good luck, however you go.