The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Happy to share my new project!

Ana A. Negru's picture
Ana A. Negru

Happy to share my new project!

Dear all,

I am glad to start being part of this forum, and for now, I just want to share with you the first result of my new project, which I named it: "Sourdough bread storytelling: The Romanian traditional village". It will be a series of sourdough breads that will tell a story. In the one attached, you can see a traditional landscape with haystacks, trees, wooden fence and house, hill...

Few things about me: I am very passionate about the rural side of Romania, I've seen so many incredibly beautiful villages, I even run a magazine (bilingual in the printed form, RO - EN) which is called "SATUL" / "The Village". More details, here: www.revista-satul.ro

So now, my passion for sourdough bread baking (which became stronger about 5 years ago, when my daughter was born) goes hand in hand with my passion for traditions and rural culture.

I am very excited about this new project!:)

I'll keep you posted.

Happy baking to you all!

Best,

Ana

 

joc1954's picture
joc1954

Two years ago I was visiting Romania for the first time although I don't live far away in Slovenia. Was really nicely impressed by the villages and natural beauties of your country. I visited Brasov as well. 

Wish you a good luck with your project and especially with nicely scored breads.

Happy baking,

Joze

  

Ana A. Negru's picture
Ana A. Negru

Thank you very much, Joze!

Happy baking to you, too!

Lechem's picture
Lechem (not verified)

My grandmother came from Satu Mare. Love the music, food and culture. Will be following your project and look forward to many more beautiful bakes.

- Abe.

Ana A. Negru's picture
Ana A. Negru

Nice to hear about that, Abe!

I've just posted new bakes. :)

gillpugh's picture
gillpugh

Wonderful scoring. Can't wait to see your project unfolding. 

Ana A. Negru's picture
Ana A. Negru

Thank you very much, Gill!

I've just posted new bakes. :)

DanAyo's picture
DanAyo

Welcome to the forum...

Please tell us a little about how you are able to score the bread so precisely. I’m curious to know.

Dan

Ana A. Negru's picture
Ana A. Negru

Thank you very much, Dan!

I use a sharp razor blade. I usually proof the dough in the fridge over night, as I noticed that this way the skin becomes more tolerable when I score it.

not.a.crumb.left's picture
not.a.crumb.left

I came across similar loaves on IG and often wondered how you can do this without the loaf to loose structure...absolutely beautiful! Kat

Ana A. Negru's picture
Ana A. Negru

Thank you very much, Kat!

I usually proof the dough in the fridge, overnight. This way, I noticed that the skin becomes more tolerable / resistant when you do the scores.

Bred Maverick's picture
Bred Maverick

How creative, artistic, and beautiful!

Ana A. Negru's picture
Ana A. Negru

Thank you very much for your kind words!