January 11, 2023 - 9:45pm
Software Engineering to Bread Baking, Hello!
I work in software engineering and have quite a few friends who bake bread. Recently I came back from a trip to Europe and realized that my NCGS (Non-celiac gluten sensitivity) did not cause any problem over there. Inspired and obsessed, I bought the Bread Bakers Apprentice and Flour, Water, Salt, Yeast a couple days ago. So far I have made two loaves using Farine french flour and my stomach has been great. I'm still learning a lot , such as scoring, shaping and adjusting hydration to suit the flour I'm using but I've been enjoying the results so far! Can't believe I avoided making bread for this long!!
Loaf 1 (New York times/Jim Lahey no knead overnight bread).
Loaf 2 (ken Forkish overnight white bread)
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I have this book and it is great. I saw the Focaccia recipe and never having tasted it, I gave it a go. What a fantastic bread, give it a try, you will not be disappointed.
Dwayne
off to a great start!
Mini
Thanks all!
That focaccia recipe does look good! I will definitely give it a go!....As soon as I'm done with my bronchitis (boo).
Thanks mini. Whenever I've Googled a question about bread I've always found answers on the fresh loaf by you! You're amazing!