The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hello all! new to baking, please rate my first loaf

MattBaker's picture
MattBaker

Hello all! new to baking, please rate my first loaf

I've been browsing these forums a few months now they've really been a help.  I'm new to baking and cooking in general.  A few months ago I began making my own pizza doughs that I'm pretty happy with it so I thought it's time to try a proper loaf of bread. 

I don't have any tins, so I just made a bloomer.

 

I'm chuffed with it, no need to buy a bread maker.  I did it all by hand it's very satisfying. :D

 

 

 

 

 

 

I can see a few flaws.  Even though I spent ages knocking the air bubbles out, when I shaped and proofed the loaf a few bubbles did appear but it's not really noticeable.   Possibly from over rising the first time or over proofing? 

 

 

 

Mini Oven's picture
Mini Oven

and not a single flaw.    ... no pictures either  :)  

Congratulations on making bread!  Best part is eating it!  :)

Welcome to TFL and the active pages!  

Danni3ll3's picture
Danni3ll3

and your bread looks very good. What is your recipe and procedure?

Rube Goldberg's picture
Rube Goldberg

The most important thing is "How did it taste?"

semolina_man's picture
semolina_man

Looks tasty!

dabrownman's picture
dabrownman

fabulous!  Well done and

Happy baking 

Ingrid G's picture
Ingrid G

in your recipe and method as well!

Bread looks lovely.

drogon's picture
drogon

Don't worry about the holes - if you keep reading here, you might come to think that the absence of holes is abhorrent! (I'm in the minimal hole camp here)

And, as important as the look is how it tastes. How was it? Bet you had great Sunday morning toast with it (if there was any left over!) this morning...

-Gordon

MattBaker's picture
MattBaker

Hi the recipe I used was 

 

500g Strong White Bread Flour

200ml water 100ml milk, it didn't specify what milk I just used semi-skimmed which is about 1.8% fat 

1 tsp salt

1 tsp sugar

2 tbsp oil. I used olive 

500g strong white flour

2 tsp instant yeast 

 

 

Before baking brushed with water and dusted with flour

 

I used a tray of water at the bottom of the oven to create steam 

 

 

As  for my technique creating the bloomer I just watched a few youtube videos on how its done.  

 

I'm used to eating supermarket bread, and not the better stuff either. But it tasted good enough that it was nearly gone in a day and I only finished baking it at 11am.  4 people. 

MattBaker's picture
MattBaker

Tried to link a youtube video but doesn't work. There doesn't appear to be any button to edit replies, only my original post.  

Lechem's picture
Lechem (not verified)

And ask him to setup your account so you're able to edit and receive private messages. 

floydm@thefreshloaf.com

Lovely loaf 

Alq's picture
Alq

i made rolls the other day following a loaf recipe tha t I had.  But I was told I could bake these rolls in a cup cake tin and that they would rise well above the suuface of the rin.   NOT.  They flattened out on the surface.  What's wrong?

MattBaker's picture
MattBaker

Made my 2nd loaf, came out near identical. Screen from the side to show the height.

 

 

 

Just a question when you do shape the dough and final proof, before putting it in the oven I usually gently puff it up a bit to get a better shape. Is this ok to do? I imagine you have to be careful not to deflate it.