The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First steps

corina's picture

First steps

Weel, a nice sunny day, cold outside , frozen but with snow that makes everything look merry. A wonderfull day for baking inside, and for me to gather the courage to write this post.

after reading here for almost a year, I gathered my courrage and I post my bread. It is a whole wheat bread with some seeds in it. I have a Komo mill and I make my own flour.

thank you all for inspiring me, for posting all the information and havingr the patience to answer alla the questions, this forum is a gold mine.

so here is my bread, fresh from the wood fired owen,  the first slice with smoked fish, fresh onion, just a little grated ginger and some letuce.


varda's picture

Corina, Wonderful to see you posting.   Looks like you have a lot going on in the bread department and your bread looks great.   Is it 100% whole wheat?   Can you share some details?  -Varda

corina's picture

Thank you Varda for the nice words.

As I Said, I mill my own flour, from grains from a local grower that has organic farm. I sift the flour taking only about 10 % bran out, which I use to making "borsh" that is some fermented water, that is used for sour soups?

I live in Romania, so Codruta was my inspiration, but afterwards I discovered Pip's blog where I got my taste for milling my own grains, for trying whole wheat fresh from a mill, then reading here I got to know you all, I now everyone's blog and I had so much to learn!

the recipe is from Pip's blog, but I had some leftover seeds ,sunflower and linseeds, put them to soak and the bread was amazing! It is my best one so far, the kitchen was full of smell. I have a wood stove in the dining room, that has a built in oven,where I cook special things in winter.

Yerffej's picture


Your bread looks wonderful and I know that you have put in a lot of effort to make that bread from home milled flour.  Really nice work.


isand66's picture

Corina, beautiful looking bread.  Your crumb looks excellent and I'm sure with your mill you must have a great taste.  Would love to see a photo of your special oven if you get a chance.

thanks for sharing your bread and hope to see more from you soon.