The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New here

jeremyr's picture
jeremyr

New here

Hello to everyone!

I'm not exactly new here, but it's been so long since I've logged in, I forgot my info and decided to sign up again. So I'm in east Tennessee and I love all kinds of bread. My favorite is artisan bread. I'm currently using my home oven with a baking stone, but hope to build a wood fired brick oven in the back yard. I'm hoping that will grow into a micro bakery biz.

I grew up eating homemade bread and my grandfather was a master baker in Scotland. You might say bread is in my blood and is probably the one thing I enjoy doing the most. I hope to make a lot of good friends here. It looks like a great place to learn and exchange ideas.

To the atrisan in all of us!

Jeremy

Ru007's picture
Ru007

This is definitely the place to find ideas and learn A LOT! 

Look forward to seeing some of your bakes. 

Happy baking :)

pmccool's picture
pmccool

Best wishes for that WFO.  It will be interesting to see how it progresses.

Any favorite recipes from your grandfather?

Paul

jeremyr's picture
jeremyr

Thanks guys! 

Ru007, I did have some loaves in the oven as I was writing my intro the other day. I have been trying to come up with a simple and consistant recipe for every day white bread. It uses comercial yeast(instant), and only has flour,water, yeast and salt. It takes about four hours from beginning to end and only has about 20 minutes of handling time.

The flavor was good and it makes great toast. I guess it came out pretty good considering I rewrote the recipe that day. Although using oil and sugar in a bread recipe is not uncommon, I like to come up with recipes that use as few ingredients as possible. The flavor profile would probably improve if I use a poolish method. If anyone has such a recipe, I would love if you send it my way. I don't use them often at home as I am usually pressed for time.

I seem to be having trouble inserting pics using this system. When I click on browse, it takes me to an unfamiliar place. Can anyone help with that?

pmccool, as a matter of fact I do. Unfortunately, I only have one recipe, and it is for morning rolls. Everyone who has tried them always wants more. He also made meat pies, doughnuts and much more. I was only 9 years old the last time I was in Scotland with my family and wish I had paid more attention. However, it is a memory I will forever treasure.

Jeremy

Ru007's picture
Ru007

http://www.thefreshloaf.com/node/2960/posting-photos-faq

Have a look at the link above for help posting pictures. I upload from my hard drive, works every time :)

 

jeremyr's picture
jeremyr

I still can't get it to work. The pictures are in my pictures folder on my computer. There doesn't seam to be a way to copy and paste, and when I select browse, it will only take me to the folder on this site. Most other editors will allow me to search my files and folders. I also tried pasting my pictures into the Fresh Loaf folder, but again, I can not find a way to take it from there to this here little box. Stumped.

jeremyr's picture
jeremyr

These are the pics of the white loaves I mentioned previously.

AnotherLoaf's picture
AnotherLoaf

Have you caught the "wild yeast bug" yet? Most of us do, sooner or later! I highly recommend using the "pineapple juice solution" method for making a starter, when that time comes. You can find it by entering those words into the search box on the site's home page. Keep on Baking!  marybeth

jeremyr's picture
jeremyr

Hi Marybeth, yes I have, and thanks. I keep a starter in the fridge. Started working with it in 2010 when I attended the second Kneading Conference in Skowhegan Maine. The Maine Grain Alliance puts it on once a year. Anyone interested in artisan bread should try to go at least once. If I lived closer, I'd go every year. You can check it out here: http://kneadingconference.com/.

My problem is that my work keeps me pretty busy(a good thing), so don't have much time to put into it. I have been trying lately to come up with some good recipes for good, daily bread that anyone could make on any given weeknight with little or no experience. When I do "wild yeast" breads, I like to have all day and part of the night to work on it. Have had some successes and some failures. Just need to do it more often. Right now, I'd have to move to a deserted island with no phones for that.

Cheers!