The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hello from the Windy City

jaxler12's picture
jaxler12

Hello from the Windy City

Hi All,

Been following this site for sometime now and one of my New Year's resolutions was to finally join and participate. Originally from NY (home of the best pizza and bagels ;) ), but now live in Chicago where the sourdough rises fast in the summer and slow in the winter. 

I love bread in all it's forms and have learned so much from this wonderful forum of kind and learned bakers. Been baking seriously now for about the last 3 years and have gotten to a point where I truly understand how my creations will turn out and much of that is thanks to the knowledge on these message boards. Like all of you I've had many successes, and even more failures, when dealing with the science of baking so I just wanted to share some of those adventures, and misadventures, with a community that's already given me so much.

I love working with sourdoughs, but have tried my hand at several types of bread. My challah makes a fantastic french toast, my wife is always asking for fresh bagels on the weekend (Still not as good as NY, but getting there), and pizza dough is always fermenting in the fridge. More than anything I just really dig the science of it all and I'm really glad to join such a knowledgeable and passionate community of bakers. 

Below are some pics of my favorite creations thus far. 

Challah

White Sourdough Loaf

Whole Wheat Sourdough Loaf

Parmesan and Everything Bagels

Craisin-Rye Sourdough Loaf

 

-Josh

AbeNW11's picture
AbeNW11 (not verified)

All of them. And that braiding and scoring. Your loaves and baking looks delicious. Welcome!

jaxler12's picture
jaxler12

I appreciate the warm welcome. I've seen many of your creations so it's an honor! 

 

dabrownman's picture
dabrownman

Well done!  Now that you are in Chicago, you can get way better pizza at Uno's or Geno's :-)   Bagels maybe are best in NY but not pizza.  The best pizza is at Bianco's in Phoenix. - perfectly thin, caramelized and crisp... no floppy, folding, damp, limp, NY pizza there!  Chris Bianco is the master!  I suppose folks like what they are used to but we all agree pizza is the most addictive food around.

The closest I have come to old style NY bagels made at home is Stan Ginsberg'e SD Bagels of Inside The Jewish Bakery fame ( although I don't think the recipe is in that book..... he posted it on TFL instead).  My wife prefers Einstein' bagels though - go figure!

Welcome and happy SD baking 

jaxler12's picture
jaxler12

we all like what we grew up with, but I'm sure there is always something better to try elsewhere. I have some friends out in Phoenix so I'll be sure to give Bianco's a try when I make my way out there. Lately, though, Chicago has been stepping up their pizza game with a bunch of new spots opening in recent years. Just don't drag me to any deep dish spots anytime soon ;)

I'll have to give Ginsberg's recipe a try one of these weekends. It's funny because my wife also loves Einstein Bros, but she was born in Chicago so at least she has an excuse. 

Thanks again for the kind welcome!