The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

I'm Back...What'd I Miss?

newchapter's picture
newchapter

I'm Back...What'd I Miss?

Good evening,  

It has been many months since I have been on the forum...or baked any bread, for that matter.  I hate baking in my kitchen, during the heat of summer, and always take that time of year off.  I do, however, really miss eating my fresh baked bread.  I have spent the last few weeks slowly reviving my dormant starter.  I am currently waiting on a long cold rise, and will bake my first loaves of "the season" tomorrow.  

Usually, my season starts much sooner than right before Christmas, but I needed to spend three weeks up to the Pacific North West in October, to visit my father who took a sudden turn, health wise.  Then another two weeks, at the end of November, to lay him to rest.  

Even though I was new to the boards, I have really missed it here.  I didn't realize how much until I got on here, tonight, and started reading.  For me, reading about different recipes and techniques, is how I imagine other people read novels.  I would rather read about bread.  I wish I would have found this lovely site, fifteen years ago, when I started this bread journey.

I hope that 2020 has been as kind to you all, as it possibly could.  Wish me luck, on my inaugural loaves.

Warmest regards,

Cathy   

idaveindy's picture
idaveindy

The biggest event was the baguette  community bake.

https://www.thefreshloaf.com/node/64622/community-bake-baguettes-alfanso

It went over 7 full pages of comment into the 8th page now.

But Alfanso made a great PDF, with indices and all, of four bakers: Dan, Benito, Doc Dough, and MTLoaf/Don.

http://www.thefreshloaf.com/up/tfl-baguette-community-bake.pdf

Not only is it indexed by baker, but by bake # (batch#) and cross indexed by type of loaf, with internal links to boot.

It was cool to watch Dan's and Benito's progression.  Doc, Don and Alfanso were already great at baguettes.  Alfanso is still the Grand Poobah of baggies.

We also learned about the extraordinary _taste_ of actual imported French flour. But alas, the expense keeps it a rare treat.  

Everyone who progressed through the "course" eventually  made baguettes that met or exceeded ALL the professionally baked and professionaliy photographed baguettes in ALL the bread cookbooks that I own (about 13 just in hard-copy).

SRSLY:  the baggie-beginners Dan and Benito, as well as old hands MTLoaf, Doc Dough and Alfanso, all equalled and surpassed the likes of Reinhart, Forkish, Robertson, Leader,  Van Over, Ortiz, and Hamelman.  

And... our guys also met and often exceeded the European-made bread in photos in Ortiz's and Leader's books.

If you want to impress the heck out of family, friends, and neighbors, follow along, at least the PDF, if you don't want to wade through 2200 forum comments.

newchapter's picture
newchapter

I will definitely be wading into that!  I'm so sorry I missed out in participating.  And, yes, I'm probably just geeky enough to read all 2,200 forum comments.  Thanks!

Benito's picture
Benito

Welcome back Cathy.  Merry Christmas and fingers crossed for your first bread in months.  I’m sorry to hear about your father, my condolences.  As a new sourdough baker 1.75 years ago, I think I read everything on this site and learned so much from the many generous experienced bakers.  I don’t think I could ever have learned as much from books. I like you really enjoy reading what other bakers here are posting, I always learn something new,

Hope you post your bakes!

Benny

newchapter's picture
newchapter

Thank you for your sympathies!  They are much appreciated.  My dad had an amazing life, and he is missed. 

You're right, there are many generous bakers, here, that are so kind to share their knowledge.  That's why I love it, here.  

There is always room for new understanding, and growth.  

I will post pictures of the outcome, good or bad.  I haven't been on top of things enough to document my processes, this go 'round, but I will certainly post the results.

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newchapter
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Benito's picture
Benito

Nice bake Cathy, looks like you still got it.

Benny