BREAD!

Comment by Wes Keenan on October 27, 2008 at 10:54am

I will start with a question.

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?

Comment by jonmesser on October 27, 2008 at 2:04pm

Anywhere warm (not too warm) and draft free usually does the trick for me. i usually don't make a big deal about covering it too well. I use a natural leaven, so it gives a slower rise, and lay the loaves out on a well dusted cloth and I just wrap the excess from that over it during the final rise.

Comment by Andrew on November 7, 2008 at 10:39am

Sometimes I proof bread in the oven (turned off) with a pan of warm water on the lower shelf.

Comment by Mindy on November 9, 2008 at 11:33pm

I usually switch my oven to "warm" and let the bread raise on top of it.

Comment by Jacqueline Church on November 21, 2008 at 5:05am

OMG just found this group. Thanks for starting it. Please enjoy my adventures in Sourdough and look at Presidential and Pullman.

I want to make those loaves in the photo!

Comment by Jacqueline Church on January 6, 2009 at 2:56am

Just made some bread from Mushet's A&Sof Baking. (my new baking bible!) used sourdough starter in place of poolish. carmelized onion in place of olives... (now I sound just like those people I hate on epicurious who change 18 things about a recipe and then complain!)

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.

Comment by Arthur on January 7, 2009 at 3:57pm

My first attempt at baguettes. Turned out good I thought!

AKGW

Comment by michael on January 26, 2009 at 3:38pm

I just spent my lunch break making my first bread from my sourdough starter kit (mine per Urban Homestead). It kills me that I have to wait until dinner to try it.

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.

Comment by michael on January 27, 2009 at 11:02am

A little too much cornmeal on the bottom, but other than that - VERY tasty!

Comment by Jacqueline Church on January 30, 2009 at 12:21am

You guys are doing some great stuff - I better get at it. My last sourdough produced three loaves of pretty good bread. More fine grained than ciabatta like and hubs wanted "the bread like you made two loaves ago." Oh?

Those baguettes looked gorgeous and they make me want to get back at it. Maybe this weekend. The onion-thyme ciabatta was good.

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