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Mutleyracers

Bread books for beginners recommendations.

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2 minutes ago, heidih said:

As someone who has worked with phyllo all her life and can perhaps give you "life lessons".  Because high hydration dough has similar personality. Light touch is key. In the end though taste not looks matter. Toasting can be a friend. Bake on! Flour is cheap

 

 

Thank you for reassuring me all is not lost. Persevere is what I shall do.

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An example from just now - whole wheat no knead free form. Into the oven shortly. Some ripe cheese awaits. 

IMG_1391.JPG

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10 hours ago, jimb0 said:

I can't recommend tartine anymore due to their rabid anti-unionization behaviours in recent months. My favourite bread book for learning more about different kinds of bread remains Peter Reinhart's The Bread Baker's Apprentice. Definitely responsible for a jump in my bread baking years ago.

 

 

 

I agree, that is a great book.  I also like Peter Reinhart's Artisan Breads Every Day.  I use that one more than the other.

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8 hours ago, heidih said:

An example from just now - whole wheat no knead free form. Into the oven shortly. Some ripe cheese awaits. 

IMG_1391.JPG

Looks so sloppy. Excited to see the finished product. 

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11 hours ago, weinoo said:

Reinhart, Forkish, Lahey, et al.

 

 

 

By the way, I'd also add Beard, Julia, David, Malgieri, Field, Clayton, and a host of others. They all have something to offer, even if it's what NOT to do.

 

This has always been one of my favorites, if only because of the great breads eaten at Il Fornaio over the years.

 

image.png.8bb49cbc6a702e05d06c4f421b2a65fc.png

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11 hours ago, Mutleyracers said:

Looks so sloppy. Excited to see the finished product. 

 

I don't cook for instagram. I cook to share good food with people I love. The bread had excellent flavor and texture.

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56 minutes ago, heidih said:

 

I don't cook for instagram. I cook to share good food with people I love. The bread had excellent flavor and texture.

Great reply. Thanks for sharing.

 

Here is mine this morning from the cold overnight prooving in the fridge. Not tacky inside at all but still looks stretched if that makes sense? Oh, great rise out of this one as well as split seam on the top which I have read is a good thing...

20200628_075017.jpg

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15 minutes ago, ElsieD said:

@Mutleyracers  Nice looking loaf you have there.  What recipe did you use?

 

Hi. Thanks. I used Ken Forkish's Saturday day loaf recipe. The crust is awesome. Shatters as you bite into it.

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Not a book, but the King Arthur flour website is a great resource.

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Beautiful looking loaf!

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On 6/28/2020 at 11:06 PM, tikidoc said:

Not a book, but the King Arthur flour website is a great resource.

Thank you. I shall check it out. I thinkni have seen a few of their videos on ripe test etc. 

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6 hours ago, donk79 said:

Beautiful looking loaf!

Thank you. The thing is, I am not sure if it is supposed to be like that as it is meant to be a white loaf suitable for sandwiches and toast. This is more the crumb of sourdough. Chewy etc. A nice crunch to it with toast though!

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