I suggest, and i love to start Arisan Bread making forum, and i do not want to put it under other home stuff..

recently i am doing such a very nice bread which involve a lot of expertise, see some of my pictures

lot of fermentation and time, and technics, i think we gonna have a lot to share and enjoy

what do u think?

I guess I’m a seasonal bread maker.  I like to make bread; but I only do it in the cooler months.  Anyway, I’d be quite happy to glean some knowledge about bread making techniques and varieties.  Maybe we could convince Rick to add a new category to the home page.

RICK ARE THERE?

really it is so much fun, and as much fun as cheese, kneading, gluten, window test, hydration, fermentation, biga, poolish, sponge .... all this lovely terms and technics ... I will have a lot to share

Nabil, your breads are very impressive. Our ways cross again and it seems we are on the same track. I am also a big enthusiast of bread baking, “sitting” on a pile of bread baking books. I’ll be glad to share my experience with others. Here are some pictures of my breads and a proofing basket I made by myself:

u always impress me Alex, my favorite bread are Ciabatta and buagette, of course we must mention here Bagels , ur bred

which books u recommend the most ? i heard that peter reinhart books are the best?

any good resources on the net?

Love making bread. Got some poppy seeds recently so im going to make one of those. I also love using yogurt in the bread and leave it for 4-5 hours to live it up, makes a smoother bread and easier in the digestive system.

Neil - 29 April 2010 05:37 PM

Love making bread. Got some poppy seeds recently so im going to make one of those. I also love using yogurt in the bread and leave it for 4-5 hours to live it up, makes a smoother bread and easier in the digestive system.

I’ve heard that whey may be integrated in bread dough making. I never tried yet.

Nabil - 29 April 2010 02:40 PM

u always impress me Alex, my favorite bread are Ciabatta and buagette, of course we must mention here Bagels , ur bred

Bagles? I mostly like the Romanian ones (pic attached). The second pic from the right on my previous post is an “epi” baguette. It resembles a wheat stalk.
It’s made as an ordinary baguette and then cut with scisors at 45 deg and the pieces pulled to left and right alternately.

Nabil - 29 April 2010 02:42 PM

which books u recommend the most ? i heard that peter reinhart books are the best?

Books I own and recommend:

The baker’s apprentice - Peter Reinhart
Crust - Richard Bertinet
The handmade loaf - Dan Lepard
Bread - Jeffrey Hamelman
The baking book - Lloyd Moxon (not recommended)
A book in hebrew - not rellevant

Richard Bertinet has a unique way for handling very wet and sticky dough.

that’s a very very good video, thanks a lot

which one is of these the best book to buy

I have the one Crust - Richard Bertinet and its nice for traditional breads.

Nabil - 01 May 2010 08:44 AM

that’s a very very good video, thanks a lot

which one is of these the best book to buy

The baker’s apprentice - Peter Reinhart, was my first and I would start with it again.
I would also repeat the buying sequence as listed.

Enjoy and have fun!!!

Neil - 01 May 2010 02:22 PM

I have the one Crust - Richard Bertinet and its nice for traditional breads.

Agree, good book.