The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bwraith's son's first entry, first bread

jr.wraith's picture

bwraith's son's first entry, first bread


My name is William, and I am 10 years old. I am Bill Wraith's son, and I've created my first blog on The Fresh Loaf. I hope you like my breads.

For my first bread ever, I did a beginner style with instant yeast. It was a baguette of Italian Bread. My dad made up the recipe for me to try.


  • 500 grams of bread flour
  • 365 grams of water
  • 10 grams of bread salt
  • 5 grams of instant yeast
  • 25 grams of powdered milk
  • 15 grams of olive oil

I mixed all the dry ingredients in a mixing bowl first using a scale. Then I added the olive oil and water and used a plastic scraper to squeeze all the ingredients around the bowl. I dropped it on the counter and used my palms to squash the left over olive oil clumps into the dough. I kept wetting my hands all the time, so they wouldn't stick.

I put the dough in the bowl and let it rest for 1/2 hour. At 10:15, I started kneading the bread. I used the French Fold from my dad's video. I did about 15 folds and then my dad said to add some flour because it was getting too wet. I then kneaded the dough with 1/2 cup of extra flour for a few minutes. The dough became very smooth and very soft. Then I made it round and put it in a special rising bucket and the dough was up to 1 quart. I let it rise for 1/2 hour.

After the dough rose again, I did the regular folding in my dad's other video. Then, I let the yeast rise again.

I did another regular folding after a half hour and let the yeast rise again.

At 11:50 I shaped the baguette following the instructions in the book "Bread". For the final rise, I used a couche. I put a bunch of flour on it and rubbed it into the cloth. My dad helped me turn the loaf upside down into the couche, and we put it in a giant ziploc bag.

My dad helped me turn over the loaf onto some parchment paper after the final rise. I brushed off the flour with a pastry brush.

At 1:05 PM after the final rise we slashed the X pattern on the bread. I did slashes to the right, and my dad did slashes to the left. We let the oven preheat during the final rise.

The oven was heated to 450 degrees, but we changed it to 425 just before the loaf was put in the oven. We sprayed the bread with water. After about 1/2 hour this is what came out.

My First Bread, Italian

My First Bread, Inside

My First Bread Notes



pmccool's picture

Welcome, William.  I'm looking forward to seeing and hearing about your baking adventures.  You have a pretty good teacher in your dad.


Floydm's picture

Welcome to the site.

Your bread looks wonderful. Better than my first bread did! Your dad is a good teacher.

browndog's picture

Well, young William, this sounds promising. Here's your dad making bread out of the ocean--what do you have up your sleeve?

Your first baguettes are beautiful. Seeing your careful notes makes me wonder if you fill the margins with little pictures of I always used to do? I looked but didn't see any...thanks for sharing these first loaves with us!

Paddyscake's picture

Those loaves look great. Look forward to your next adventure!

susanfnp's picture

 Your bread really looks fantastic.  I especially like the criss-cross slashing pattern.

Did it taste good too? 



jr.wraith's picture

thank you for the comment susan . my dad told me you were an amazing baker. I thought my bread tasted fantastic. my dad gave me the idea of browning the bread while it was in the oven but i wanted the bread to be gold ,thanks for asking. let me give you a heads up on our next bread ,it will be a sour dough raisin bread. my dad says we'll bake it today.  

susanfnp's picture

I'm looking forward to seeing your sourdough raisin bread.

You know, I think you were right about the gold color. It seems just perfect for that loaf. I'm glad it tasted great.


weavershouse's picture

Very nice bread William, it looks delicious. I look forward to seeing more of your creations.                                                                                                                                                                                                               weavershouse

Trishinomaha's picture

Wow! Great job!! It took me several tries to get a loaf to look that good - keep on bakin'!

 Trish in Omaha, NE

edh's picture

Nice job Will!

Can't wait to see and hear more about your baking; clearly you come by it honestly!


bluezebra's picture

If you hadn't told me, I would have thought you were an "old pro" at it! Excellent instructions, recipe and photos. Great job and atta boy! How did it taste? I bet it tasted even better than it looked!

You are so lucky to have your dad there to teach you about baking. Believe it or not, one day when you are grown and in a home of your own, baking bread in the kitchen with your son, you will look back on these memories and your baking journal and it will make you feel like your dad is still right there in the kitchen with you! Very cool!

jr.wraith's picture

My dad is a great teacher, and I'm glad to have him help me with my bread. Thank you for your wonderful comment. You make me wonder what it might be like in the future. Thanks.

bluezebra's picture

the future and all the possibilities and "can be's" is half the fun of life, right? Hey if you have reading time this summer and like that sorta thing, there's a guy named Shel Silverstein who wrote children's books and fun poetry you may feel like checking out. "Where The Sidewalk Ends" is a most excellent book! Here's a link for you with some samples of his stuff! This guy was awesome at wondering about the future! ;)

Keep on a bakin'!!!

jr.wraith's picture

thanks for the wonderful comments . the bread was easy to make .it only took us 2 hours and 30 minutes thanks to the instant yeast. I didn't know it would come out so good with a gold crisp to it. It was large for a bagette, we made alot of dough and it was originaly going to be 2 bagettes ,but i thought it would look good as one fat peice. anyway i am very encouraged to put on more bread. thanks so much

suelynn's picture

I am truly impressed.  I love to bake bread and on average make 2-3 loaves a week, more when I am giving it away.  However, I confess that I use a bread machine due to surgery I had several years ago that hinders my physical activity. Keep up the good work and continue to share with us.  We can learn from you.  There has not been a recipe yet that I have not been able to convert. 

zolablue's picture

...but FABULOUS, William!  You are quite an impressive first-time baker not to mention very creative for using that personal intuition along with your father's quite formidable instruction.  Simply wonderful!


Your father is quite a special guy around here for many reasons.  You are very lucky to have him to teach you such a rewarding pursuit.  You are both creating something very special to remember forever.  In the meantime, you are also giving us all the more inspiration along the way for which we are always grateful.  We are all a little obsessed with baking wonderful bread.  Yours has turned out quite beautiful.


I can see you follow in your dad's footsteps.  Not a bad place to be.  Great work, William, you should be very proud.  Keep it going and I must say I can't wait to see your next works of art.  :o)

jr.wraith's picture

My mom made French Toast with my bread. It was delicious!

First Bread French Toast

I recommend you to make French toast with the bread you make. It's good.


browndog's picture

Will, here's the thing:

1) Anything moms make has to be delicious, it's a law or something.

2) That is a gorgeous photograph and I hope that's real Vermont maple syrup doing the honors.

ehanner's picture

I commend you for having the ability to decide to make bread and follow up so well. You seem to be a very determined young man. If you listen to your Dad who really knows his stuff and keep trying to improve your skills, well some day you will be baking for him. Keep up the good work Will!


AnnieT's picture

Hi Will, I know it is ages since you posted your great first blog and pictures, but I just wanted to tell you that I was so impressed I had to try your recipe for myself. The first time I made it the weather was very hot here on Whidbey Island and I ended up with a billowy mass of dough which sorta spread out. Tasted good but didn't look anything like your pictures and I was quite depressed. It has rained all day today and is much cooler so I made another batch - I did cut down on the water and added a little more flour later on, but my dough was still quite "bubbly". Like you I made one big loaf and this time I took pictures. When it was cool I cut it in half to check the crumb - and lo and behold, it looked like yours! Now if I can get some help getting the pictures to the computer I will post them. I am old enough to be your grandmother and wish I had started baking when I was your age. I hope my grandaughters will want to learn, but with my luck they will probably work on old English cars like their dad! Keep baking, A