Hello from PNW!

I have been lurking this site since 2006 and finally decided to join.

My first attempts at bread baking were inspired by Lahey’s NKB recipe.  I fooled around with it haphazardly for a few years with little success – not surprising, as I never much stuck to the original recipe/procedure. 

Over time I did find success with other recipes and techniques - enough so to keep me baking, and keeping our household (of two) in good breads of all kinds.

Fast-forward 10 years, and my favorite “daily breads” include:

                Stirato – Fromartz

                Ciabatta – Cook’s Illustrated

                Neo-Neapolitan pizza dough – Reinhart

                Pan Pizza dough – Lopez-Alt

                Bagels – Reinhart

                Olga Bread – food.com

                Focaccia – Cook’s Illustrated

                French Bread - Dunaway

               Hot Dog Buns - epicurious

My “holy grails” remain a true sourdough leavened only by starter, and a great (not just good) English Muffin. 

I use a KA Artisan mixer for kneading (although said mixer is on its last legs), and like to do my S&Fs directly in the bowl.  For flavor, I tend to throw in a scoop of un-fed sourdough starter to any recipe I think can handle it and will benefit from it.

In general, I know just enough about the bread-baking process to allow, where called for, autolysis take place before adding the salt.  Beyond that, it’s a work-in-progress learning and truly understanding what goes on during the process.  Since retiring from full-time work about a year ago, I greatly enjoy reading this website daily and am grateful for the resource as I learn.

Today I am baking Stirato, and have included a photo of my last bake of the same.

Happy Baking!