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One of the challenges for a home baker is to try and figure out how to make a great bread once you've tasted it. Like encountering the Platonic ideal, you recognize it, reach for it and try and duplicate it -- and then you fail miserably and often give up.

As a newbie to baking bread,  sometimes going back to the basics help to boost my confidence that I still can make a decent loaf.  

Here's a recipe for Japanese Milk Loaf,  secret seems to be whipped cream.  

Hey All,

This is my 15% breadcrumb bread from my 1/15/10 bake.  I had a some baguettes left over from a previous bake, and didn't want to waste them so I made bread crumbs with them, and made more bread...  Enjoy!

Tim

Recipe

Ingredients:

Total Dough Weight: approx 998g

Yield: 2 loaves at 400g weight after bake

85% AP - 470g

Hi All,

Here's some more catch-up blogging.  The top 2 are basically fat baguettes.  The bottom 2 are my made up version of bauernbrot with breadcrumbs.  Enjoy!

Tim

This is the rest of this weeks' bake. This is my 2nd attempt at the Nury rye and I can definitely see a huge difference in both my abilities w/ wet dough and my starters. They are older as am I :) The bread has been commented on at length on this site so all I will say is that everyone is right...this is a fantastic bread. Thank you Zolablue for your original post, and David for his follow up comments and pics .

crust:

This is for Floyd,

I think we should have a "The Fresh Loaf" T-shirt...  Have you thought about this before?  Lemme know...  I'd like to see what other Freshloafers think.

Tim

Just recently joined this site and enjoying it very much! I had these photos from some breads I have made in the past. No crumb pics! Breads are long gone. Will Include those in future posts.

Sun Dried Tomato Bread w/Biga

Potato Bread-Straight Dough

Italian Bread-Straight Dough

After reading the excellent recipe  by Pat (proth5),  posted by dmsnyder  I thought i'd give these a go over the weekend and well, it must be a good recipe as even in my ham fisted hands I managed to turn out some very tasty bread, even if I need to watch some more shaping 'n' slashing videos!  I varied it by using 300 grams of flour / 195ml eau (plus the rye starter) and made an overnight sponge with roughly 100g of the flour, starter and water the day before.  The one on the right was baked 1st and was better, must have been the proofing en pla

I've been experimenting with some different levain breads recently, all made with more or less the same procedure: Between 15% and 20% prefermented flour, bulk fermentation around 2.5 hours with one or two folds, and retarding in fridge overnight (or at least 8 hours).