Hello From Brooklyn!
Hello everyone,
My name is Kevin and I'd like to introduce myself to the fresh loaf world. I am completely new to the forum/blog using side of this site but have been stalking for over a year now. I am a sous chef at a restaurant in Manhattan. Food consumes me and quite conveniently I consume it! But my love for bread baking has over taken me and I do hope to make a transition to full on professional baking, but in the mean-time, cooking in restaurants has been my bread and butter.. probably could have picked a better metaphor there. Anyways I intend to post updates on my baking along with recipes and new ideas and questions that I'll inevitably have for all you gurus. This site has been an invaluable resource for me. Can't wait to get things moving!!! Thanks! -Kevin
Comments
That's a beautiful batard. What type is it?
A lot of folks on TFL love a dark bake such as yours, including me. Congrats.
alan
Kevin and thank you for sharing a beautiful picture of your bread as a starter. We'd definitely welcome more of those, including the recipes : )
Happy Baking,
Sandy
Love the loaf...welcome aboard!
Thanks everyone for the kind words! Alfanso, the above is a loaf that I usually do often. It's kind of my own take on dmsnyder's sjsd and tartine's country loaf. I have increased levain because I like to think it adds more strength to my rise but that may be nonsense I'm not sure.
430g strong ap ( I use great river milling lily white)
50g ww
20g dark rye bobs red mill
375g water
150g ww starter @100% hydration
11g salt
Hi Kevin. I think that loaf looks amazing and quite a debut for your first post! Looking forward to seeing more (admittedly, with a sense of envy) Greetings from the UK and happy baking! Colin
Welcome! Great looking loaf.
We're glad you've joined in and look forward to hearing and seeing lots more from you.
boldly baked with a bit of WW and rye has to taste great. Good luck with your transition.
Well done and Happy baking
Welcome to TFL, Kevin!
Your bâtard is a great introduction to the TFL community. I'm proud to have made whatever contribution it was (via SJSD) to such a beautiful loaf!
So, do you have a path in mind to get to your professional goal?
David
Thanks to everyone for the warm welcome. I can't say I'm surprised though as I've always felt a great sense of community and camaraderie here on TFl even before I took the plunge of being a full fledged member.
David, my thoughts are that I'll try to get a job eventually in Manhattan or Brooklyn. There are quite a few great bakeries here including Sullivan St bakery, She Wolf bakery, Scratch Bread, Bien Cuit, and so many more. I would like to further my skills a little bit at home just to show, upon my interview or stage that I might have something to contribute more than just kitchen experience. Until then it's plugging away at my day job as a Chef which I do love wholeheartedly. TFL is so vast and informative. I find myself getting lost in all of the forums and topics it has to offer. Really excited to share my bread blog with all of you.
Welcome about Kevin. As everyone else said that's a beautiful loaf. We're practically neighbors! I'm out on Long Island but I have Brooklyn roots.
Look forward to hearing more about your future career.
Ian