The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi from New England!

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elles kitchen's picture
elles kitchen

Hi from New England!

Hi everyone!  I'm Elle from Elle's New England Kitchen.  Sick of making so-so, bland breads and want to find recipes that make me take one bite and know it was worth all of the time and effort.


 


Looking forward to getting to know the site and the people here!

KansasGirlStuckInMaryland's picture
KansasGirlStuck...

Elle,


Welcome to TFL.  You have definitely come to the right place.  There is no more so-so bland bread in your future.  The recipes folks post here are wonderful.  And the tips and techniques are wonderful.  I am waiting for the new year when I will be in a new apartment with a kitchen that is designed for someone that loves to cook.  I will finally have the countertop space to try more of the techniques I have found here.  Since finding TFL I have made the most awesome cinnamon rolls, pita bread,  Norm's incredible onion rolls, blueberry cream cheese braids (also made with apple and raspberry) and pain a l'ancienne.  I have also increased my bread recipe book collect by several volumes.  Be warned, it is an addicting habit and these people are here to support you and enable your addiction.


Anne

elles kitchen's picture
elles kitchen

Thank you for the great welcome, Anne!  I'm ready and willing to expand my cookbook collection,that's for sure. 

Eli's picture
Eli

You are here just in time for Thanksgiving. There are many recipes here and much help!


Eli

SylviaH's picture
SylviaH

Elle, Welcome and Happy Thanksgiving. 


Sylvia from San Diego 


 


 

Paddyscake's picture
Paddyscake

Glad you have joined us. I am originally from Connecticut, now residing in Oregon for the past 5 years. Where in New England?


Betty

Soundman's picture
Soundman

Hi Elle and welcome to TFL!


Glad to have another New Englander on board. (I live in New Haven.)


Where's your New England Kitchen? Is homemade bread part of the menu, or are you planning on adding it?


Good luck in your baking (and please let us see your efforts)!


Soundman (David)

elles kitchen's picture
elles kitchen

Thanks so much for the warm welcome, everyone!  Betty and David, I'm in NH. 


And David, yes, homemade bread is on the menu in my kitchen, but I'm far from an experienced bread baker.  I know how to work with the dough and it doesn't scare me, but I'm looking for more flavorful breads.  I've tried too many recipes that just don't wow me.  Too bland. So I'm looking forward to finding some tried and true, knock my socks off recipes.


 


 

Soundman's picture
Soundman

Elle,


I don't know what your level of experience is, so excuse me if I'm telling you what you already know, but 2 very sure ways to make bread that will never be called bland are: 1) use preferments, and 2) Sourdough!


Preferments are things like poolish, biga, pate fermentee, sponge (which is often a poolish), and the like. They give you a leg up on flavor (which comes from fermentation) by fermenting some of the flour in advance of mixing the actual dough.


Sourdough is, of course, bread leavened without commercial yeast, and as the name implies can bring along a nice tangy flavor. If you started offering homemade sourdough bread you might see a line forming around the corner and down the block at Elle's New England Kitchen!


Soundman (David)


 

Paddyscake's picture
Paddyscake

Take a look at Floyd's recipe favorites on the left side. The Pain de Provence, fairly dominantly flavored and the Struan is a classic.


Any snow yet?


Betty 

elles kitchen's picture
elles kitchen

I'll definitely have a look at the recipe, thanks Betty!


Snow?  I wish!  But no.  We had a dusting this past Saturday, but it was gone by the next day.