The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hello from a new baker

Johncl's picture

Hello from a new baker



Thanks for having me .I'm looking forward to improving my product and sharing my success's and fail's

I have manage to learn basic baguettes (not easy) and some nice focaccia (quite easy)

I started to bake loaves a round basic rustic bread using a polish (not a real polish !!)

I have now moved on to a sough dough loaf @ 58% hydration making it manageable  and I'm getting constant loaves  (some very nice bread)

I want to learn to open up my crumb so today i increased my hydration to 65% This made the dough harder to work with but i found it OK as i have baked 30 loves @58%hydration 

Today my new loaf @65% hydration gave me a classic fools crumb ...

let the next journey begin  


teempade04's picture

hello and welcome 

my name is teem pade from india i am also new here