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And now for something different from my last blog which was...well.. 
I have been trying to make good bread for a couple of years now, but never have had much success with it. Mainly this is because I have lacked the patience of following the directions to a tee, or to some degree not understanding why I had to. It seemed a bit tedious to have 4-5 steps just to make bread, but as I've slowly figured out, they're there for a reason. Well, I finally read up on the subject trying to figure out why each step was needed, and gave it a go (for about the 7th or 8th time), and, SUCCESS!
![[image loading]](http://i.imgur.com/MzWuw.jpg)
![[image loading]](http://i.imgur.com/8st5e.jpg)
[Pictured Above: Rosemary Olive Loaf]
I've always been trying for self sustainability sake, or inquisitive-ness, or what have you, ween myself off store bought bread in favor of fresh baked. Perhaps that's because I worked in a bakery where they made artisan bread all the time, and it was delicious, that and my mother was a devout believer in whole grains growing up (we had whole wheat pizza, if you can picture that).
Anyway I'm just happy with myself for finally making a loaf (after so many, "tests?") that could be considered artisan bread, certainly not perfect, but I'm getting closer! Now all I have to do is figure out variable textures and I'm golden.
oh and, mmm Rosemary Olive, one of my favorites. 
 
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Beautiful pictures and description. Made my stomach rumble . Best of luck in your journey for the perfect loaf!
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As a Frenchman I commend this blog. Bread is a VERY important matter. Good job man!
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My danish friend puts sheets of chocolate on all his bread. It's awesome (this is literally the only interesting thing I have to say about bread x.x). Your loaf looks fantastic, good luck in your bread baking endeavours
Edit: I used the word awesome twice in as many sentences and felt bad about it
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Mmmmmmm.... Breadilicious Guaghhhh...
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That is a nice looking loaf. ^^
I have next to no experience baking bread. But I have tons of experience eating delicious bread. I recommend if you want to continue growing your expertise is homemade bread, at some point you should focus on making plain old damn good bread, no special ingredients or flavours, just wheat (or whatever grain). Maybe sourdough, which is a little different.
But my point is that putting fancy things in camouflages the pure quality of the end product (because rosemary and olives taste good anyway). Nevertheless nice work!
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Great looking bread! I like eating bread with curry or soup!
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On July 15 2011 01:59 EatThePath wrote:
That is a nice looking loaf. ^^
I have next to no experience baking bread. But I have tons of experience eating delicious bread. I recommend if you want to continue growing your expertise is homemade bread, at some point you should focus on making plain old damn good bread, no special ingredients or flavours, just wheat (or whatever grain). Maybe sourdough, which is a little different.
But my point is that putting fancy things in camouflages the pure quality of the end product (because rosemary and olives taste good anyway). Nevertheless nice work!
I'm actually working on a sourdough starter at the moment, but it's been quite finicky as this is my first attempt at it. It's also a yogurt starter, so I'm even more in the dark about it, but I think I have a healthy culture going.
I also made a whole wheat loaf (pure wheat flour) about 2 weeks ago, and it was delicious, but it barely rose, making it super dense.
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Once I tried making bread and I could barely bite through it. It was like biting huge bricks of chalk. I can't get the stuff to rise . I made Matzo though and it was okay I guess.
I'm hungry now
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Bread is my favorite food. And that looks delicious <3
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On July 15 2011 02:10 wo1fwood wrote:Show nested quote +On July 15 2011 01:59 EatThePath wrote:
That is a nice looking loaf. ^^
I have next to no experience baking bread. But I have tons of experience eating delicious bread. I recommend if you want to continue growing your expertise is homemade bread, at some point you should focus on making plain old damn good bread, no special ingredients or flavours, just wheat (or whatever grain). Maybe sourdough, which is a little different.
But my point is that putting fancy things in camouflages the pure quality of the end product (because rosemary and olives taste good anyway). Nevertheless nice work! I'm actually working on a sourdough starter at the moment, but it's been quite finicky as this is my first attempt at it. It's also a yogurt starter, so I'm even more in the dark about it, but I think I have a healthy culture going. I also made a whole wheat loaf (pure wheat flour) about 2 weeks ago, and it was delicious, but it barely rose, making it super dense.
Cool! I dunno about yogurt sourdough but my dad has a sourdough culture we started like ten years ago from water potatoes were boiled in that we let sit around for a couple days. el oh el. But it is pretty hard to kill it. I have had just a glimpse into the subculture of sourdough-keeping and -baking, but from what I have seen your best bet is to just keep feeding it and cleaning it in cycles and after a few times it'll be stable and ready to use. Then the most important thing is to catch it at the right time after you feed it, which can differ depending on the use. For example, when doing pancakes it's best to start it late at night so it hasn't gone too far when you get to it in the morning, but if you're doing waffles, you need to start it a little earlier the night before. This way, when you get to it, it's a little runnier and more acidic, so it's better for waffle consistency and you can add more baking soda to get fluffier waffles.
If you have more bread blogs I hope I don't miss them. =)
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I've been experimenting with baking, love making sourdough, well worth the hassle! Good luck with it, very fun to learn!
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EPT
