CaptainBatard's blog

Pierre Nury’s Rustic Light Rye or Who Stole My Bubbles

The Auvergne Crown or Couronne shaped loaf, typically made from yeasted white bread dough, can be seen in almost every boulangerie throughout France. When I go to my local boulangerie it is displayed on the rack in the typical round shape along with an epi cut. What separates this Auvergne Crown from all the others is the use of the traditional firm French sourdough, levain, and a long slow rise that gives the wheat time to develop its full potential.

Hello to all my friends at The First Loaf....

It has been a long time since my last post here, upon leaving for France in January of 2010!

This will probably be my last post for awhile at FreshLoaf. The days are ticking away and before I know it I will be in a little town in southern France in the foot hills of the Maritime Alps. I will be starting a blog, and those of you who are so inclined will be able to follow my adventures in search of regional breads and their bakers, the trials of a Victory Garden, the building of a wood oven (I hope!) and daily life in a small mountain town.

I am totally exhausted after packing and cleaning my house for the last three weeks in anticipation of perspective renters coming to look at it on Saturday....I can see the light end of the tunnel with my fingers crossed. One more day of cleaning and then a quick trimming of my sleeping garden and I can get to the real business at hand, taxes, getting a plane ticket, studying French, once again packing and of course, the weekly bread fix!

When making Pan D'oro recently I realized...it being winter in the North East and my house hovering around 62-65*(by choice)I had to come up with a better way of keeping a constant temperature for my sweet starter. I could always fall back on the old pot holder trick (3 folded pot holders=76*) in the stove door with the light on. It works in a pinch but, I always run into this problem of proofing temperature. In the summer it is too hot (I can't bake or i have to use ice water baths) and in the winter it is too cold.

I have been pretty busy since the Holidays, packing up my house to rent, in anticipation of going on an extended adventure to France in the very near future...but that doesn't mean I don't have time to make bread! I always like to have some bread in the house and these day I making experimenting with Miche, Pointe-a-Calliere ala Shiao Ping. It is funny that the three times I have tried this recipe, the process has been less than text book....but in the end were very tasty!

It takes a village to raise a Pan D'oro...

Santa....there is some kind of a mistake....when i made my list I had a 20qt mixer and not 20qts of mixer...can you swing around on your way back from the other coast and make thing right...????

HOHOHO.....