The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I need to catch up!

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airewalker's picture
airewalker

I need to catch up!

I am impressed!  I've tried my hand at homemade bread just a few times.  However, recently I seem to be driven to the dough.  In my current remote local, I have become bread deprived to the point I can't stomach to buy it...even the smell in the plastic bag turns my stomach...even the freshly baked is so inferior.  So in desperation, I'm on my third batch in 10 days, trying different recipes from this site.  I am grateful to have found you and I am going to try out the lessons you offer (I can tell from the first two batches, that I need the lessons).  I hope one day I can turn out some of the beautiful and delicious breads pictured here.  Thank you!

dmsnyder's picture
dmsnyder

Hi, airewalker. 

Welcome to TFL! 

Most of use joined this site as beginners, even if we discovered how much we had to learn after joining.  

Keep baking. Ask questions. Post photos of what you have baked. We all have learned from each other.   

David

airewalker's picture
airewalker

Thanks for the encouragement.  I really had a disaster last night when I put my two neatly formed and perfect looking Italian Bread loaves into the 425 degree oven.  I sat down in the living room and fell asleep until 2:00 a.m.  That was 3 hours in the oven.  Today, I'm trying the most simple Lesson 1 recipe!  I do have one question.  After the loaves were formed for the final 1 hr. rise...about a 1/2 hr into it I went to preheat my oven and stones(like the recipe said).  Then I got to wondering how do I transfer these now risen loaves onto the preheated stones?  Won't they deflate? I ended up putting them on a cookie sheet and letting them rise and baked them on that...but I did want to use my stones.