February 27, 2009 - 9:51pm
Today's breads - 2/27/09
Today, I baked SusanFNP's Currant, Fennel and Pine nut levain, Pain de Campagne from Daniel Leader's "Local Breads" and another batch of proth5's baguettes (with cold retardation).
David
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Today, I baked SusanFNP's Currant, Fennel and Pine nut levain, Pain de Campagne from Daniel Leader's "Local Breads" and another batch of proth5's baguettes (with cold retardation).
David
Comments
David, those loaves are gorgeous! I love the ears on the baguettes. What do you use to slash your loaves?
Could you describe the flavor of the current, fennel and pinenut levain?
Thanks for the treat--It makes me hungry just to look at the photo!
Patricia
I use a Matfer lame for baguettes and a Pure Kamichi (sp?) tomato knife for the boules.
See:
http://www.thefreshloaf.com/node/10912/semolina-bread-fennel-currants-and-pine-nuts
David
Lovely breads.
David
Dave,
I'll try the fennel and nut bread this weekend; it sounds like a great snacking bread... I am envious of the look of your baguettes; I will have to do more designed experimentation to identify the right conditions for my home oven. I have almost given up, but seeing your results have given me some hope.
I gather you still live in the Bay area? I wonder if you or anyone with the fortune to live in one of the most beautiful places on this planet can tell me what bread I had from Tartine. I was given a half loaf of what must have been a pretty large boule. The crust was a lovely dark color, the crumb was very open and glossy. There was no hint of any exotic flours used; it had a moderate sourdough flavor. It reminded me of the miche that I saw in steve's (breadcetera) site. It would give me a great boost in confidence to be able to bake something close to it.
I don't live in the Bay Area, actually. I'm 180 miles from SF.
I have eaten at Tartine, but I can't help you with the specific bread about which you asked. Sorry.
David
WOW...I lost a day somewhere...you have been very busy in the kitchen...all your loaves are beautiful!
Sylvia
What a coincidence! I feel like I "lost a day," too, but I know where - in the kitchen, baking those breads!
Well ... I really can't say the day was "lost." :-)
David
Your loaves are beautiful again. And your photography is also wonderful - focus, lighting, depth of field.
Rosalie
The camera (Canon SD990 IS) and Photoshop Essentials ver. 2 deserve much of the credit for the photos. I'll humbly accept credit for the breads. :-)
David
You can't give Photoshop Essentials credit for focus, lighting, and depth of field. Even if you used the camera as a point-and-shoot, you did a great job. Point-and-shoot doesn't mean easy-great-photos.
Rosalie
I'll admit to being a really good pointer, and I am a virtuoso button pusher, without a doubt. ;-)
David