The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hi

jimw's picture
jimw

Hi

Thanks in advance for welcoming me into the bread lovers community you've set up here. 

I look forward to learning from you all. 

If this works here is a picture of today's loaf. 

Jim

jimw's picture
jimw

Thanks in advance for welcoming me into the bread lovers community you've set up here. 

I look forward to learning from you all. 

If this works here is a picture of today's loaf. 

Jim

jimw's picture
jimw

Well I'm 52 and I've always liked to cook, sometimes that would include baker's yeast white loaf, rolls or focaccia bread   

I really just started playing with sourdough pizza and free-form loaves about a year ago, and a couple of months ago I started making a loaf weekly or every few days.

golgi70's picture
golgi70 (not verified)

Nice Loaf and Welcome

Josh

pmccool's picture
pmccool

It looks as though you may be able to help others, in addition to furthering your own learning.

Welcome to TFL.

Paul

jimw's picture
jimw

Your warm welcomes. 

Wild-Yeast's picture
Wild-Yeast

Show us a crumb shot...,

And welcome to TFL. You'll like it here.

Wild-Yeast

jimw's picture
jimw

Is that loaf. 

jimw's picture
jimw

that didn't work.

This loaf was made with a cold ferment then warmed, formed, etc. It was, to my mind, a bit under proofed but had to go into the oven.

critical comments are welcome

dabrownman's picture
dabrownman

and welcome to TFL and SD baking too.

Happy baking

Wild-Yeast's picture
Wild-Yeast

It's a little hard to cut on the first day after baking. It will cut much more easily on the second day when the taste also matures. 

Wild-Yeast