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GlassEye
03-07-2012, 05:55 PM
I had been wanting to learn bread baking for a while but never got around to it due to the amount of time needed, had the day off today and decided to try making bread. I based my bread on Hamelman's six-fold baguette, I steamed the oven with a hot pan of water and super-soaker for first ten minutes, then baked another 8 or so without steam, temp at 460║F. Each baguette was about 300g before baking. The crumb isn't exactly how I would like, but I am very happy with it as a first attempt at bread.

http://i821.photobucket.com/albums/zz133/glasseye72/KKF/_DSC2305.jpg
http://i821.photobucket.com/albums/zz133/glasseye72/KKF/_DSC2306.jpg
http://i821.photobucket.com/albums/zz133/glasseye72/KKF/_DSC2308.jpg

slowtyper
03-07-2012, 06:18 PM
Looks delish

Can you post the recipe here for reference?

Johnny.B.Good
03-07-2012, 06:40 PM
Solid. Nice photos too.

add
03-07-2012, 06:59 PM
Solid. Nice photos too.

Agreed.

I may have to try this before the summer heat hits...

GlassEye
03-07-2012, 07:14 PM
Looks delish

Can you post the recipe here for reference?

Recipe (http://ostwestwind.twoday.net/stories/un-kneaded-six-fold-french-bread/)
I halved the recipe, went with a bit more water. I think that I will try this again with some slight variations. The first loaf was eaten in about two minutes, with a goose liver patÚ.

Deckhand
03-07-2012, 07:21 PM
Great job! You are motivating me I just got some yeast starters.

Customfan
03-07-2012, 07:38 PM
Looking good!

I started a while back and kind of got caught up with bread baking! it is a whole other world.. there are some good books out there... good luck! Have you read about starters and other yeast modalities? That is some cool stuff! :hungry:

PierreRodrigue
03-07-2012, 07:52 PM
I'm doing a multigrain artisan bread this evening, with honey for a different flavor. Going to have to try your recipe, I miss fresh ones!

memorael
03-07-2012, 08:16 PM
aaaaaaaaa sheeeeeeeeeeeeeet... those look really good, I'm a sucker for really good bread.

UCChemE05
03-07-2012, 08:17 PM
Have you ever checked out one of Peter Reinhardt's books? One of my coworkers swears by it.

pumbaa
03-07-2012, 08:43 PM
I'm doing a multigrain artisan bread this evening, with honey for a different flavor. Going to have to try your recipe, I miss fresh ones!

do you have a starter like a biga, or pate fermente?

sw2geeks
03-07-2012, 08:48 PM
Nice pics! I am not much of a bread eater, but I think I might try this just to shoot some nice pictures like these.

stereo.pete
03-07-2012, 08:57 PM
Beautiful loaves and pictures, thanks for sharing.

don
03-07-2012, 09:38 PM
Great looking bread! Nicely done, and like the choice of first consumption. What are you making next?

PierreRodrigue
03-07-2012, 09:45 PM
do you have a starter like a biga, or pate fermente?

I used a biga, started yesterday morning before I went to work, the loaves are proofing at the moment.

Deckhand
03-07-2012, 09:57 PM
Are people using cutting boards or marble to roll out their dough? Does it matter?

PierreRodrigue
03-07-2012, 10:00 PM
I do it right on the counter. I am not a pro by any means, but I've had no issues.

Deckhand
03-07-2012, 10:02 PM
I do it right on the counter. I am not a pro by any means, but I've had no issues.
Thanks!

GlassEye
03-07-2012, 11:06 PM
Thanks all for the kind words.

Have you ever checked out one of Peter Reinhardt's books? One of my coworkers swears by it.
Not yet, on the book list, though.

Are people using cutting boards or marble to roll out their dough? Does it matter?
I usually roll pasta, biscuit, pie dough on the granite countertop, but for this I used a cutting board because there was only shaping to be done, and I know the cutting board is the same size as the interior of my oven.

SameGuy
03-07-2012, 11:18 PM
I shape on a floured silicone mat. The quest for the perfect baguette becomes an obsession itself! I'm still a novice myself, having been reintroduced to yeast baking courtesy of the recent no-knead craze, but watching professional instructors like Ciril Hitz makes me want to try harder. http://www.youtube.com/user/breadhitz
(http://www.youtube.com/user/breadhitz)

ETA: Thanks to Ciril, I now own a lame, a real couche, a flip board, and a bunch of other specialized bread stuff! LOL

AFKitchenknivesguy
03-07-2012, 11:22 PM
Great job! My handicap is the altitude here, but I made homeade bread on a weekly basis for 4 years before I came here. I do miss living in Germany and their bread.

GlassEye
03-07-2012, 11:29 PM
I shape on a floured silicone mat. The quest for the perfect baguette becomes an obsession itself! I'm still a novice myself, having been reintroduced to yeast baking courtesy of the recent no-knead craze, but watching professional instructors like Ciril Hitz makes me want to try harder. http://www.youtube.com/user/breadhitz
(http://www.youtube.com/user/breadhitz)

ETA: Thanks to Ciril, I now own a lame, a real couche, a flip board, and a bunch of other specialized bread stuff! LOL
I watched Hitz quite a bit yesterday in preparation for this, his videos were very helpful.

don
03-07-2012, 11:31 PM
Are people using cutting boards or marble to roll out their dough? Does it matter?

Cutting board, but it doesn't really matter for bread. For pastry, when you want cold dough, then marble works well. But I've used my cutting board as well for those occasions and the desserts were still quite nice.

Peco
03-08-2012, 12:24 AM
Looking good :D

PierreRodrigue
03-08-2012, 12:34 AM
And the results of my wildcat recipe... It was fantastic! Wish I rembered what I did lol!! :D
5131513251335134

Deckhand
03-08-2012, 12:59 AM
Thanks for all the helpful responses.

DeepCSweede
03-08-2012, 09:48 AM
Great job! My handicap is the altitude here, but I made homeade bread on a weekly basis for 4 years before I came here. I do miss living in Germany and their bread.

Mmmmmmm German Bread, Rolls, Pretzels, Kase Stangen :fanning:

UCChemE05
03-08-2012, 11:36 AM
Mmmmmmm German Bread, Rolls, Pretzels, Kase Stangen :fanning:

I very much miss the broetchen in Germany. If anyone has a suitable recipe for that, I am all ears :D The Bread crust with soft inside was amazing.

AFKitchenknivesguy
03-08-2012, 08:47 PM
I very much miss the broetchen in Germany. If anyone has a suitable recipe for that, I am all ears :D The Bread crust with soft inside was amazing.

+100, and don't forget the chicken man!

AFKitchenknivesguy
03-08-2012, 08:48 PM
And the results of my wildcat recipe... It was fantastic! Wish I rembered what I did lol!! :D
5131513251335134

Awesome

UCChemE05
03-08-2012, 09:43 PM
+100, and don't forget the chicken man!

lol... well I can't even know b/c I'm allergic to chicken :(

K-Fed
03-08-2012, 10:37 PM
aaaaaaaaa sheeeeeeeeeeeeeet... those look really good, I'm a sucker for really good bread.

+1

awesome photos!