The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Switzerland

Wandering Bread's picture
Wandering Bread

Hello from Switzerland

Hi everyone, I've been hanging around here for a while so I thought I'd introduce myself. I got the bug to start baking bread at home just a few weeks ago and well, it's turned into a bit of an obession. I've backed 17 loaves in about 2 and a half weeks. I started out with Jim Lahey's no knead bread and have moved on to something that resembles the Tartine style sourdough. I've had my own starter going for the last week or so, and while I don't think it's quite strong enough to rise dough on it's own, I used it together with some yeast yesterday to make this lovely tasting boule:

 

This was by far my best effort yet. The crust was nice and crackly and the crumb soft but a bit chewy. I think I overworked the dough a bit trying to shape it and ended up with a slightly tighter crumb than I was hoping for. Also I don't think I got very good surface tension in the shaping so the oven spring was a bit more out than up, but over all I am very happy with this effort. 

I have turned out several bricks over the last few weeks and the advice from everyone in older threads here on this forum has been more useful than a stack of baking books. So thanks everyone!

PMcCool's picture
PMcCool

Welcome to TFL, Der backende Bariton.  It appears that you are off and running with your new obsession.  You've certainly come to the right place for advice, assistance, and co-dependent behavior!  Enjoy!

Paul