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Hi everyone. I have been lurking here a while and am excited to build my WFO this coming spring. I really cant wait and have been experimenting in my gas home oven with a couple of stones.
I have a lot to learn and hoped you would not mind recommending a few of the best books on bread making. I am interested in learning of Artisan breads and both white and whole wheat.
Today I baked my first loaf that I thought turned out anywhere near well and will try to post the pictures. I used the Recipe for Parisian Baguette's with Pate Fermente as a guide, but as I have a nasty habit of modifying any recipe I come across, as well as the fact I had only all purpose flour, I put my own (ignorant) twist on it and multiplied by 1.5.
I added all the yeast, salt, water and 2/3 of the flour and last night and stirred by hand thoroughly until it became sticky. I don't have a bread machine nor do I really plan on buying one. So mixing and kneading are by hand.
After church at noon, I removed the covered batter to warm up for an hour. I then mixed in the rest of the flour and kneaded by hand for quite some time, though never exceeding about 68 degrees. I let this rise covered for 3 hours or so, well over doubling, formed a single loaf which I let proof for an hour. I then baked it at 525 for nearly a half hour and reached only 198 internal temp.
The crust was terrific, the kids loved it as did my wife, though she would prefer slightly less crustiness
The crumb was nice and chewy but rather dense and the holes were quite small.
Anyway thanks for a great site and fun community, virtually everything I know about baking bread I have learned here in the last few months.
If anyone would not mind condescending to school a newbie and also recommend a couple books for my wife to get me for Valentines I would appreciate it
I have a lot to learn and hoped you would not mind recommending a few of the best books on bread making. I am interested in learning of Artisan breads and both white and whole wheat.
Today I baked my first loaf that I thought turned out anywhere near well and will try to post the pictures. I used the Recipe for Parisian Baguette's with Pate Fermente as a guide, but as I have a nasty habit of modifying any recipe I come across, as well as the fact I had only all purpose flour, I put my own (ignorant) twist on it and multiplied by 1.5.
I added all the yeast, salt, water and 2/3 of the flour and last night and stirred by hand thoroughly until it became sticky. I don't have a bread machine nor do I really plan on buying one. So mixing and kneading are by hand.
After church at noon, I removed the covered batter to warm up for an hour. I then mixed in the rest of the flour and kneaded by hand for quite some time, though never exceeding about 68 degrees. I let this rise covered for 3 hours or so, well over doubling, formed a single loaf which I let proof for an hour. I then baked it at 525 for nearly a half hour and reached only 198 internal temp.
The crust was terrific, the kids loved it as did my wife, though she would prefer slightly less crustiness
The crumb was nice and chewy but rather dense and the holes were quite small.
Anyway thanks for a great site and fun community, virtually everything I know about baking bread I have learned here in the last few months.
If anyone would not mind condescending to school a newbie and also recommend a couple books for my wife to get me for Valentines I would appreciate it
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