The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
koloatree's picture
koloatree

I finally made a baguette that I am happy with using my oven. =)

 

These are 10ozs. Allowing the preshaped baguettes to rest before shaping definitly is worth waiting for. I shaped the first 2 pieces w/o rest and they turned out very...odd.

 

 

 

smasty's picture
smasty

I've been in total love with 1-2-3 bread since discovering it on this site.  What could be easier than using discarded starter in a 1-2-3 ratio with water and flour.  (Weigh starter, x 2= water, x3= flour).  I always get fantastic results, great flavor, and no pre-planning.  Here's the original post

1-2-3 Bread

It has made me a little lazy though w/ my bread baking.  So, I've started experimenting with inclusions.  Since I've had a ton of raw cashews in the fridge forever, I figured I'd roast them, and add some cut up dates to today's bake.  This might be the best bake I've done since starting 18 months ago.  I mixed up the dough without inclusions and added the nuts and dates in during the first stretch and fold.  I learned this technique from Shaio Ping with her chocolate sourdough.  It really works well for adding in delicate inclusions.  You basically spread a layer of nuts/dates on the counter, then stretch the dough over the top and press it down into the nuts, then add more nuts/dates on top and fold it all in.  With a couple subsequent SF's it incorporates the stuff really well without breaking up the nuts/fruit too much.

Roasted Cashews

jombay's picture
jombay

Made some spelt crossaints today using the straight dough formula from Suas' Advanced Bread and Pastry, except I used spelt flour. They tasted great. I'm really liking spelt flour and am trying to put it to all uses.

Sorry I don't have a shot of the crumb.

EvaGal's picture

New member Intro.

May 4, 2010 - 2:33pm -- EvaGal

After 11 years living without an oven, I can finally return to bread making! I tried to follow one of the simpler "Levito naturale"  recipies from The Village Baker, but branched off on my own when I couldn't keep track of all the risings, etc.  My goal is to make great tasting, tender sourdough bread every other day for my family and friends.  After six months of experimenting, I'm getting more consistent with edible loaves, but many questions remain.  It is my hope that the cumulative wisdom of those on this forum will speed up my quest for perfection in a sourdough bread.

pmccool's picture

TFL in the WSJ

May 4, 2010 - 10:17am -- pmccool
Forums: 

Yesterday's Wall Street Journal featured a front-page article about sourdough.  About 4 paragraphs in, the writer mentioned The Fresh Loaf as a sourdough site that receives more than 1.25 million page views per month.  Pretty cool for a little site that was started for the love of bread.

Congratulations, Floyd!

Paul

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