I've on a quest to make baguette, fluffly, thin crust, light, open crumbs. My baguettes so far has been on a thicker crust, not so open crumbs and a little too chewy. I'm not sure when I will be able to to achieve what I want to achieve, but I'm starting to keep track of this records in my blog.
Just a Sourdough Miche I baked this morning.
I used King Arthur [color=red]All-Purpose[/color] and [color=brown]Whole Wheat[/color] flour my father bought for me in Boston.
The miche was made with:
Based on a recipe from cityhippyfarmgirl through Yeast Spotting:
http://cityhippyfarmgirl.com/2011/09/20/golden-light-rye-rolls/
I thought I'd give these a go. I didn't have the malt flour, and my shaping is not quite up to scratch - so I went more for the rustic look and didn't do the rye wash. Also I didn't have flaxseed so used linseed instead!
Recipe:
Back home from my trip to the Grand Canyon. First bake since return (sourdough, of course) is preshaped and resting, coming to room temperature. I promised photos; here is one of the four-hundred I took. At best, a photograph, no matter how good, only triggers the sense memory of awe I felt when I first looked at the Canyon from Mather's Point.
David G
I liked the Whole Wheat Walnut Bread I got back in July from Acme Bread Company in Berkeley so much that I decided to try to duplicate it. I posted photos of the Acme walnut loaf previously in my description of my July bread pilgrimage.
I found a description of the bread and it's ingredients on acme's website: http://www.acmebread.com/bread/whole_wheat.
The recipe I came up with after a couple of attempts is as follows:
Whole Wheat Walnut Sourdough
On July 2, 2011, I drove from Sacramento down to the San Francisco Bay area and (among other things) visited two rather famous bakeries, Acme Bread Company and Tartine Bakery.
After seeing http://www.thefreshloaf.com/node/4507/concord-grape-focaccia, I knew I had to try it, and grapes were on sale at the grocery store. It's cooling now, dinner soon!
I baked two sandwich breads yesterday - sandwich buns and a multigrain sandwich loaf. Kind of had a theme...
The sandwich buns are adapted from a King Arthur recipe. I added white whole wheat flour and milled golden flax (both from King Arthur). I have used the golden flax a few times and really like the nutritional goodness and the texture it produces. Pictures first, then the recipe.
