The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1, 2, 3, success! FINALLY

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sunnspot9's picture
sunnspot9

1, 2, 3, success! FINALLY

Hello All,

I am happy to say that I have produced 2 successful loaves now!  I am sorry to say-- No thanks to the book I bought to get me going. I bought a book and decided I would bake one recipe till I got really good at it and then move on to others, I am now thinking that the recipe was flawed, because after much frustration with it I decided to try the 1,2,3 method, AND bought another book- The Bread Bible, Beranbaum, and used the cooking instructions she provided for some of her recipes, the result:

 

And the next loaf (which I overbrowned a bit but doesnt tast burnt and is still moist)

I am SO happy! Nice texture, moist, and most importantly, Finished. I was very frustrated by my repeated failed attempts, angry in fact because the more time I spent here on this website, the more I began to see flaws with the instruction of the book, I think one should make sure one's recipes will work before you sell them to eager beginners.  On the other hand, I am SO thankful for this website and for all the help I have received from other members, if not for this site and the info and people here I probably would have given up. Now I can make bread and SHARE it with others! THANK YOU THANK YOU THANK YOU!

 

Floydm's picture
Floydm

Very nice!  Congrats!

BobS's picture
BobS

Glad you stuck with it.

 

b

cranbo's picture
cranbo

Wonderful news! The last (crumb) photo looks especially good. 

sunnspot9's picture
sunnspot9

Thanks Floydm BobS and cranbo!

dabrownman's picture
dabrownman

you!  Persistence is a characteristic that will never fail you.   Now it's on to new horizons. 

Happy baking.

poorlittlefish's picture
poorlittlefish

What was the title of the book you had no success with?

sunnspot9's picture
sunnspot9

I must say that I only tried two recipes, but still, I believe there are problems.

The book is called "the art of baking with natural yeast"

Recipe- I have cut it in half because I only wanted one loaf, I tried this several times unsuccessfully

1/4 C starter (instructed by the book tomaintain with this ratio: 1C water and 1C heaping flour)

1 1/4 C lukewarm water

1 tsp salt

1/8 C honey

1/8 C molasses

3 1/2 - 4 C whole wheat bread flour

Paraphrase insturctions: combine wet ingredients in mixer, add 7c flour, add more till it cleans sides, machine knead till windowpane test, then hand knead a few times, place in pregreased bowl, turn to coat, cover and rise 6-12 hours.  Then shape and let rise 2 - 2 1/2 hrs. Bake at 375' for 25 minutes or until internal temp is 180'

If one is not a beginner, one could make adjustments based on one's experience, but being a beginner, I had no experience to fall back on.