I wanted to introduce myself. People call me the Bearded Chef and I currently cook and reside in Boston MA. For a while I was a food critic, but then joined Le Cordon Bleu Boston and will have my associates in Culinary Arts in about 3 months.
I have a huge interest and respect in artisan cookery. Anything that is old school, labor intensive and simple is what I love. Sourdough and artisan breads happens to be one of my fascinations :)
My sourdough culture is now about 30 days old, being born in my kitchen of where I work.
The flavors of the finished bread are wonderful, and I can't be happier. The only thing I can't figure out is how to get my bread that perfect round shape, as well as doing different designs in the flour. I understand that there are different bread baskets that the dough is placed in that creates perfectly round and patterned breads. Would the flour be left on the bread while baking instead of being sprayed? How would you get all those nice patterns within the flour? Do you simply wet a brush and wet the areas where you would like designs in the flour?
Anyways, very soon, I hope to post pictures of myself and the breads and starters I have created, and others that I am about to...
Glad to be here!