Software Engineering to Bread Baking, Hello!
I work in software engineering and have quite a few friends who bake bread. Recently I came back from a trip to Europe and realized that my NCGS (Non-celiac gluten sensitivity) did not cause any problem over there. Inspired and obsessed, I bought the Bread Bakers Apprentice and Flour, Water, Salt, Yeast a couple days ago. So far I have made two loaves using Farine french flour and my stomach has been great. I'm still learning a lot , such as scoring, shaping and adjusting hydration to suit the flour I'm using but I've been enjoying the results so far! Can't believe I avoided making bread for this long!!
Loaf 1 (New York times/Jim Lahey no knead overnight bread).
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Loaf 2 (ken Forkish overnight white bread)