Hamelman's Roasted Potato Bread, with some modifications. I used a bit of my sourdough starter instead of yeast for the pate fermente, and also substituted about 12% rye flour for some of the white.
Note the chunks of potato sticking out the side of the proofed dough - have to cut the potato a bit finer next time.
The finished loaf.
sPh
I'm nothing if not a slave to fashion, so with a three-day weekend in hand I thought I'd give dmsynder's version of the SFBI miche a try.
I followed the recipe pretty closely as printed. The flour was King Arthur Bread mixed with 15% King Arthur Whole Wheat. I did use the wheat germ, and also about 20 g of rye flour. I probably ended up with a little more water (20-30 g) due to not reading quite far enough ahead in the ingredients list.
Well, not really - I can only claim one of them as being anything close to my own recipe.
My younger son and I went out for dinner Saturday and stopped by a used book store on the way home. Whenever we are in a used book store, antique store, garage sale, etc I annoy my wife by saying "why is there never an _Artisan Baking Across America_ or something at a reasonable price?". Saturday there was; I found Glezer's ABAA hardcover in like-new condition for $25. List price new was $40 and ones in average condition go for $40 today on Bibliofind so I snapped it up.
==== "Remember always that a wise man walks with his head bowed; humble like the dust." -Master Kan==
Labor Day Bread Medley
I got a bit out of control during the Thursday evening through Monday period of the Labor Day weekend here in the States.
Front row:
Whilst cleaning out the coin container on my dresser in preparation for taking the coins to the supermarket to be counted, I found an unused gift card from Barnes & Noble. Had it been there 8 months? 20 months? Who can say; the question was - what to do with it?
Partly due to a desire to answer some long-held questions, partly in reponse to a recent topic, I undertook an investigation of breadmaking while camping this weekend past.
