February 22, 2020 - 7:00pm
Hi from NJ: New to Bread Baking
Hi everyone!
I'm really pumped to have found this site. I started baking my own bread about one month ago. I have settled on a sandwich loaf that my family likes and I'm getting into more artisan breads.
Happy to be here and learn.
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Glad you are pumped. One often breaks into dance as the dough rises in the oven. More so as the loaf is cooling.
Hand clapping and knee slapping also allowed. :)
Once you start homemaking & hand-crafting breads there’s no turning back *evile cackle*
Hope you enjoy TFL, too. I recently joined & find it offers a wealth of knowledge, a lively community, & delightful people.
I have to warn you... it's addictive! There's still time, run! :D
I started 3-4 months ago, with a unique recipe, plastic bowl and metal spoon... and am now baking bread every chance I get! (once you think you know what can make your loaf better or what went wrong, you can't wait to try it out!)
Last weekend I made 2 loaves of sandwich bread, 2 batches of pizza dough and a crusty loaf. And after repeatedly telling my husband that this is only a small hobby, I have bought a scale, oven stone, and am now shopping for a larger mixer to make more at once (I would love to stop buying commercial bread and make ours, so it's healthier for us). Also reading bread books, spending free time watching online tutorial videos... is there a support group? lol
I'm glad you're enjoying it, it's a wonderful activity!
I'm already sucked in!
I made enough pizza dough for six 12-inch pizzas on Saturday night. We had some friends over on Sunday.
I am currently testing formulas for a country loaf using a whole wheat poolish. I have to agree with you. Whenever I think of ways to improve it I'm itching to get to it. My husband is not a huge bread eater, so I take them in to the office and share with colleagues.
I support you in your goal to eliminate commercial bread! It's hard to go back once you realize how simple it and how much healthier it can be as well. We have eliminated commercial sandwich bread and now we are moving on to eliminate other types.
Cool! Poolish and pre-ferments are next on my list, didn't try that yet. And once I can regularly produce quality bread, I want to start reducing salt content, try Stevia instead of sugar, try various flours... but one step at a time. Following a recipe to the T is sufficient challenge for now! ?
Good luck with your poolish!