It has been a long time since I have posted anything on The Fresh Loaf. Having become more deeply entrenched as a professional baker has left me less time to bake at leisure. And having helped to launch a new restaurant in Washington, DC has entailed too many days of continuous work to allow the time to bake for myself and share the joys and tribulations on this forum.
Ok, rye and rut do start with the same letter, and I'm probably in a rye rut, but it's a tasty place to be so I'll live with it awhile longer.
I was so pleased with the openness of my last loaf that I decided to repeat it with a few variations to see if I could still obtain a fairly open crumb structure. Here's the recipe:
It's been a long time since I've participated in TFL. It seems that baking for a living has become nearly all-consuming, and while I lurk around here looking at the wonderful breads being baked, I haven't had the time or inclination to even comment on what I see.
Today was a much needed day off from work. I love the new job, but we're pushing out about 650# of dough per day with an average of 3.4 bakers, and as our production is increasing we're going from comfortably busy to close to overwhelmed.
Anyway, a day to sleep in and generally relax, and of course, do some baking.
Sharon (fishers) posted [url=http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo.html]this video series[/url] originally and we both felt it should be easily available to TFL members. The series, entitled Formes de pains covers a variety of breads, either baguette- or batard-shaped originally, and demonstrates how to decoratively slash them as well. It's a gold mine of both familiar and less familiar breads you would run across in a French market.
