I was wondering if anyone knows how to form a pain de beaucaire. I have found a few formulas but not enough of a description to figure out how the loaf is formed. I have looked on the web, but google does a poor translating job from French to English. Can anyone help?
rcornwall
Been awhile since I've made this bread - made it yesterday ~ not to pretty -But tasty just the same!!
Did the "ONE" thing I've always stressed not to do - Rushed it a wee bit - LOL - plus used bigger loaf pans ( 9x5 ) instead of 8x4 .
Saw Dolfs pics when I got home and on-line - NICE Job - Plus read about autolyse - going to try this method this afternoon - will post results good or bad -
Well, perhaps not beautiful, but tasty.
This was something along the lines of LilDice's ciabatta pizza.
Where did summer go? Man, it blew by.
My apologies for being nearly absent on the site this summer. I read and responded to little questions almost every day, and I baked quite a bit this summer.Today, besides [url=http://www.thefreshloaf.com/node/4142/lshanah-tovah]Challah[/url] I produced two loaves of Reinhart's multi-grain Struan from his new book. For the "grains" part I used about 1/3 cooked brown rice, and the reset rolled oats. For the liquid is used yoghurt.
Reinhart's WGB multi-grain Struan
Today I baked a traditional (i.e. round) Challah for the new year's celebration.
Round Holiday Challah
Certainly not my best ever, but it'll do!
--dolf
I got a new digital camera, inspired by all the wonderful pictures on this web site. But then I had to wait for photogenic bread. Then I had to wait for an AC power supply after the wimpy alkaline batteries died.
The bread is very dense - 6 cups rye flour and 3 cups whole wheat. Inexplicably, it also calls for a mere 1/2 teaspoon caraway seeds. I put in about a tablespoon, but I could have added more.
I've posted a spreadsheet that summarizes what I do these days to analyze rise times and to dissect recipes or design my own variations. Below is some discussion and also some instructions for the spreadsheet. Use it as is, and modify it as you like. It may contain errors, bugs, and it is not carefully designed to work on all computers and operating systems.
I finally made those muffins. I ended up using a little whole wheat flour which I found to be a nice addition. (They're not really red; I need to get to know my camera better.)
Sponge Ingredients:
110 g ripe 100% hydration sourdough starter
160 g flour
100 g whole wheat flour
276 g milk
Final Dough Ingredients:
75 g flour
3/4 t. salt
1 t. baking soda
1.5 t. agave nectar or honey
sponge
Back in Ohio after a month in Japan; baked whole spelt loaves so we'd have something to eat, using our faithful King Arthur "New England" starter (although after a decade, I think it's more Ohio than New England). Starter a bit slow after a month away, so not much oven spring. But good crumb. More photos and recipes at www.alan-ohio-bread.blogspot.com if anyone's interested--
Alan
