The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Third Attempt

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myrrh's picture
myrrh

My Third Attempt

My Third Attempt

This is the third loaf I've made since starting - I haven't baked since I was a kid, and never anything remotely 'artisan' style - all white sandwich loaves and bread machine stuff. I still like the convenience of the machine for a quick loaf in a pinch, but I'm having so much fun playing with the dough! This loaf was the closest I've gotten to the crumb I'm looking for. It is a softer loaf with a bit of butter and sugar, but the rest is just basic yeast, water, bread flour. I prefermented (not overnight, but the better part of a morning and afternoon) and let the finished dough go through two slow rises on my counter (not in the oven with the pilot light like I usually do) and I'm trying to be more gentle with the dough in between rises instead of vigorous punching down like my mom used to do. I use the folding technique, trying to learn the french fold as described here (I love how the dough tightens up) and I think it's paid off! I'm going to make some pitas and cinnamon swirl bread today if my son gives me time.

Apryl

Mini Oven's picture
Mini Oven

Glad to hear you're enjoying yourself.  Your bread looks like you're a natural.  With the constant work that comes with a baby, it's good to have projects that start and end quickly.  And taste good too!  Welcome to TFL.

Mini O