Home baking of bread deserves its own group!
Latest Activity: Oct 9, 2016
Started by Bill Graney Aug 5, 2014.
Started by Penny V.. Last reply by Jan Brosius May 18, 2014.
Started by Penny V.. Last reply by Bill Graney Apr 16, 2014.
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I love fresh brean, but I have always had a problem with finding a good place to let it rise. Any suggestions for this newbie?
I want to make those loaves in the photo!
but am not complaining here. curious from other bakers what did I do with the poolish-sourdough starter substitution? Is this a baker's sin? Is it best to do one way or another? I was kind of winging it, and the bread is good...lots to learn though.
Happily, most all experiments have been great.
It seems that everything went OK - the bread rose, it has a totally hard crust, etc. I'd like to say my house smells like fresh;y baked bread, but the reality is that at 500/450 degrees, my over burned off some shit that was in there. Yum.
I'll post back some pics and a review.
Those baguettes looked gorgeous and they make me want to get back at it. Maybe this weekend. The onion-thyme ciabatta was good.