The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi Everyone, seasons greetings from the humble state of Jefferson

CarlThePigFarmer's picture
CarlThePigFarmer

Hi Everyone, seasons greetings from the humble state of Jefferson

I'll admit I've found myself here before multiple times on my sourdough journey but wanted to create an account and be a real member of what seems to be a very welcoming, friendly and accommodating community.

I'm an enthusiastic baker who is constantly learning. It's a fun counterbalance to my other hobby and job as a fly fishing guide. I joke that you'd be hard pressed to find two things with more variables between them.

My starter has been hanging around my kitchen for a couple years now and has been privy to a its far share of awful to hey maybe we're getting somewhere loaves. Things have gotten a bit more scientific over the past couple months but it's a classic case of the more you know, the more you realize you don't have a clue.

I also enjoy photography and wanted to share some images from the last couple weeks.

Looking forward to being a part of the forum in the future and hope you guys can help me take the next couple steps.

Thanks for looking!

Carl

pul's picture
pul

Welcome!

Mini Oven's picture
Mini Oven

Now you got me drooling all over the place!   Thanks for the photos... Wow!  

You are doing great bakes and I think I'd like a T-shirt with the "Hey, maybe we're getting somewhere!"

The piggies must be hanging close to the kitchen side of the fence when you're baking!  

Mini     

CarlThePigFarmer's picture
CarlThePigFarmer

Hi Mini! Thank you so much. And I agree, it could be an anthem!

leslieruf's picture
leslieruf

welcome to TFL - you will be addicted before youknow it!

happy baking

Leslie

CarlThePigFarmer's picture
CarlThePigFarmer

Thank you Leslie! I do think I will like it here.

BreadBabies's picture
BreadBabies

I totally bypassed the text and took a look at the photos.  And immediately, I said to myself...this guy is a real photographer.

Gorgeous, all around.

CarlThePigFarmer's picture
CarlThePigFarmer

Thank you thank you!

Once upon a time I thought it was my calling. Now it's just for fun.

DanAyo's picture
DanAyo

Hi Carl, we have a couple of things in common.

I am fanatic bread baker, and a retired fly fishing charter captain. I’ve said many times, “if I’m not catching fish, I’d rather be not catching fish with a fly rod than not catch them with anything else. Because casting is so much fun”. I believe dedicated fly fishermen are a little bit strange and have unique souls. Why else would we  bend barbs, seduce fish with feathers, and choose the hard way? Fly fishermen have kindred spirits. 

Great looking breads!  I hope your clients get to experience them.

Welcome aboard...

Dan Ayo

CarlThePigFarmer's picture
CarlThePigFarmer

Hi Dan! Hard to argue with a word of that. I'm blessed to spend the amount of time out on the water that I do and to be able to share it with all sorts. Things up here never get a chance to get stale.

And thank you! Whenever I can I try too share. 

 

 

DanAyo's picture
DanAyo

I especially like the top image of the dark Batard. I noticed that you use depth of field artistically. Nice composition on that top shot. How did you get such a dark crust without burning it? We have an excellent commercial baker and an avid photographer on the forum. Check out Trevor J Wilson. He has some outstanding videos on YouTube.

CarlThePigFarmer's picture
CarlThePigFarmer

Thank you for the compliment.

I'm preheating my clay baker's up to 550F and baking the loaves pretty hot the whole way through. 530 for the first 20 minutes then 500 for the next 10. Then uncovered until it's satisfactory. Usually around 20-25 minutes. I'm at a smidge of altitude, about 2k, so that might have some effect on the time.

Excited to see some inspiring bakes and make some friends! that's why I'm here.

CarlThePigFarmer's picture
CarlThePigFarmer

Morning loafers.

Toast an a fresh egg for breakfast. Hope everyone is making it through their Monday mornining unscathed.

Janna3921's picture
Janna3921

Oh, that all looks so good!  Gives me something to shoot for, to have bread that looks so airy, delicious.  Just starting to make bread so I know I have a long, long, long way to go, but oh, such fun in the going.  

isand66's picture
isand66

Beautiful!

Love your photography and your bread looks awesome.  Hope to see more from you soon!  Welcome aboard the bread train :).

CarlThePigFarmer's picture
CarlThePigFarmer

Thank you guys.

You're so right. It is so much fun and provides such a sense of satisfaction and mental therapy. Watching the water and flour transition from a shaggy mess into a a smooth delightful loaf full of little air pockets.

I've spent the last couple weeks laid up in the house recovering from a surgery. Things went as good as I could of hoped but it's been an anxious couple weeks. Thirty year old's aren't supposed to get cancer.

A daily routine of dough and bread baking has kept me distracted and satisfied. Life is good if you make it that way.

 

isand66's picture
isand66

Good luck with your recovery.  30 years old is too young but the good thing is you should have the strength to beat it.

Regards,

Ian

CarlThePigFarmer's picture
CarlThePigFarmer

Thank you Ian,

I was lucky enough to get ahead of things in the nick of time. I owe the people around me a lot.

Now it's just time to let the body heal and not go stir crazy.

I have been cut off from bread baking for the moment, because, if you don't check the amount of gas in the propane tank for long enough eventually it runs out. I'd like to say this is the first time that that's happened but...well. Probably won't be the last either.

Down but certainly not out, doing my cooking in an Uuni oven on the porch. Wood fired goodies. Have not tried a loaf in there yet but if the gas man doesn't come by tomorrow I just might.

Justanoldguy's picture
Justanoldguy

Nice loaves, nice pizza, nice pics! And, by implication, nice anchor. Otherwise you wouldn't wade that far from the boat. If it isn't your sacred, secret honey hole would you mind telling me the name of that river. To show that I'm an earnest sort of fellow, mine's the South Holston tailwater.

CarlThePigFarmer's picture
CarlThePigFarmer

Thanks!! And it's no secret but one near to my heart. The mighty Klamath River in northern California. I can see it from where I am typing. 

 

 

 

 

CarlThePigFarmer's picture
CarlThePigFarmer

I started some dough for a country loaf yesterday and baked it early afternoon. Happy with the results. Seem to be getting closer and more important consistent. High Hydration, 10% whole wheat, baked in the clay bakers.

leslieruf's picture
leslieruf

very nice loaves indeed.

Leslie

dabrownman's picture
dabrownman

and cook!  Was always a big bass, trout and crappie guy till I went fishing 7 miles south of the arctic circle in Canada at Hatchet Lake the first time,  Caught the Canadian Grand Slam plus white fish with the Grayling on fly.  Lake trout that can run way over 60 pounds is kind of scary!  Won't be catching those on flies though.  My new son in law is learning fishing and spent the last 3 years fly fishing trout in Colorado  while in dental school - lucky him.  Now we have to get him up to Hatchet Lake to see the bigger trout!

Well done!  No need for a guide that can't cook and bake!

Happy baking and fishing.

CarlThePigFarmer's picture
CarlThePigFarmer

60# Trouts is terrifying.

Fishing and baking far more in common then it would first appear.

One of my favorite parallels is you teach yourself to never think in terms of absolutes.

This does not necessarily equal that and it's because the variables come in layers that only an over abundance of time on the water will reveal. One day you think you've cracked the code but the next just might leave you humble. As long as you're curious you'll keep learning.

Oh and it's steelhead season on the west coast. Focus on the shiny sea run trout and not the ugly baking fisherman.

Mini Oven's picture
Mini Oven

I suppose more than one of us has a story or two about the loaf that got away or didn't turn the out the way we imagined it to be.    

nice baker, ugly fish.  :)    Did you get to eat it?

CarlThePigFarmer's picture
CarlThePigFarmer

I could of sworn I replied too your post earlier mini oven. hmm!

And isn't that the truth. The loaf that got away hah I like that. Funny I just shaped a pair and one was textbook smooth sailing and the other one certainly got away. Trouble maker from the start. We'll see the difference come tomorrow's bake. 

And thanks!:) I certainly did. It was a sea-run fish with hatchery origins caught a short distance from the saltwater. Best to harvest them to keep them from competing with the wild fish for the limited spawning area available. Plus they're so much more delicious then the typical trout with big beautiful fillets. It's always an excuse to have friends over for a party.

Tonight's dough nearing the end of it's bulk proof.

CarlThePigFarmer's picture
CarlThePigFarmer

Steelhead for lunch!

Mini Oven's picture
Mini Oven

and diluted soya sauce.

Ok, yes, I see the foil. Most likely headed for the grill or broiler...  also delicious.   Have you ever wrapped seasoned fish in a bread blanket?  ( I can see this skewered.  First a light grill then wrapped in dough and returned to the foil.)