The Bread Project
I discovered a website/blog on bread, The Fresh Loaf, that inspired me to improve my baking skills, and initiate a photography project as well. The website gives lessons to the novice bread baker, and though I consider myself an intermediate baker, I am going to go through each lesson, starting with the most basic of breads, and work my way up. Additionally, I am going to photograph and critique each loaf with the hopes of not only having fun with a still life photography project, but also improve my baking ability.
Loaf 1
Loaf one is the most basic of breads. It includes only the essential ingredients of bread: flour, yeast, salt, and water.
The loaf turned out edible, and pretty, but not the most exciting bread. To me it tasted a little beery, (which could indicate under-baking or too long of a rise time). I was also disappointed with the lack of large irregular holes or air pockets throughout the bread. I'm learning that I may be under-hydrating my bread which would result in fewer irregular holes. I have never considered the differences in altitude that baking in Denver would present - I think I need to add more water in the future.
I'm also not thrilled with the crust, though this is a long standing issue I've had with my breads. My crusts are too thick and crusty for my liking. Perhaps I need to steam the breads during the first few minutes of baking to ensure that the outer layer of the loaf does not dry out prematurely (also could be part of baking in a high and dry climate).
Tastes good with homemade peach strawberry jam though!
Loaf 1
Loaf one is the most basic of breads. It includes only the essential ingredients of bread: flour, yeast, salt, and water.
The loaf turned out edible, and pretty, but not the most exciting bread. To me it tasted a little beery, (which could indicate under-baking or too long of a rise time). I was also disappointed with the lack of large irregular holes or air pockets throughout the bread. I'm learning that I may be under-hydrating my bread which would result in fewer irregular holes. I have never considered the differences in altitude that baking in Denver would present - I think I need to add more water in the future.
I'm also not thrilled with the crust, though this is a long standing issue I've had with my breads. My crusts are too thick and crusty for my liking. Perhaps I need to steam the breads during the first few minutes of baking to ensure that the outer layer of the loaf does not dry out prematurely (also could be part of baking in a high and dry climate).
Tastes good with homemade peach strawberry jam though!