The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello fellow bread bakers

scribble's picture
scribble

Hello fellow bread bakers

I just started to get the itch to bake my own bread as I never get to stop by my local bread shop as it is the wrong way home.  I started with a honey wheat pizza dough recipe that I have made the dough but not baked yet as I was not ready for it. I did make 2 loaves of "Quick rise bread" from the Kitchen Aid mixer book we got with our mixer several years ago. When I made both items the dough didn't look like I see on peoples pictures, mine seemed to be rough and lumpy.  I think I had the right feel as far as tacky ness but I had a fair amount of dry ingredients still in the bottom of the bowl when I thought I kneeded them enough.   I will be baking the quick rise tonight when I get home from work as I finished making the dough at 11 last night and didn't have the energy to stay up and baking it.

I hope it turns out good as I have so many breads in my head that I want to make, espceially what I refer to as a chopping block bread. The local copps and pick n save sell it with parmesan and olives, it is like a pull apart bread.

AR's picture
AR

Scribble,

Baking my own bread has become an obsession with me in that I can produce better bread and multiple varieties than I can purchase.  Not to mention the $$$ savings along the way.  Having said that, I enjoy reading other people's adventures with the "dough" and reading their successes and in some cases the dough birthing went a rye (pun intended).

Having stayed up way pass my bedtime many times in order to have a finished product seems to me part of the journey.  I for one have a gluten protein problem and in spite of it when my bread is baked, the aroma wafting, the sounds of crackling cooling crust, I must have butter waiting in the wings.  For me eating great bread is my only deeply personal rewarding experience and being the creator of it is almost a religious experience.  I hope that comment does not offend anyone, but there you have it.

Scribble, I hope you will continue to explore the  many opportunities and community of bread.   Please do not be discouraged what your bread outcome looks like.  I have been at it over 50 years and can still produce odd looking, albeit still tasty results.

AR

 

 

 

 

scribble's picture
scribble

I don't mind if it looks odd as long as it tastes good.  I have made some very not appealing looking items that tasted awesome when I cook.