I'm fighting a nasty cold. I don't have the snowstorm excuse to stay shut in and bake bread, so ... whatever.
I baked the San Francisco Sourdough from Michel Suas' "Advanced Bread & Pastry" again. Delicious, and not at all aggressively sour.
I've been reading this website for a while, but this is my first post. Yesterday I baked the Miche Pointe-a-Calliere from Hamelman's Bread. I made this for the first time last week, and loved it, so I was excited to try it again. I halved the recipe, because I'm the only one who eats bread in my house and don't know what I'd do with an almost 4lb loaf! I used a whole wheat as opposed to white flour culture because that's what I have. And I extended the primary fermentation and proofing time a bit because it's about 70F in my apartment (not 76F which the recipe
I have been working with Mary and Nigel for about 18 months now, providing Consultancy services to help them get their cherished bakery project off the ground.
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.
Hey All,
Just wanted to post my bake from 2/7/10...
It is based off of this recipe: http://www.applepiepatispate.com/bread/sourdough-italian-french-bread/
But of course, I don't really follow recipes to the "t"... It's not perfect as there were a few blow-outs, but the crust, crumb, and slightly sour flavor were pretty darn amazing... Here are the pics first. I will post the recipe in a few days...
Enjoy!
Tim
Hey All,
I'm sure you've seen my post here venting about my breads not turning out very well:
http://www.thefreshloaf.com/node/16100/perfect-baguette-eludes-me-my-breads-are-getting-worse
Anyway, I was inspired to try a Pain a' l'ancienne Baguette from here:
Acknowledgements:
I have been following the fascinating recent posts and the excitement generated by the breads of Gerard Rubaud on TFL, so I decided to try a make a batch on this snowy weekend in Washington DC. I want to thank MC for introducing Gerard to us on her excellent blog and also Shiao-Ping for transcribing the formulation and testing the recipe with her gorgeous miches. Thanks also to David Snyder and Eric Hanner for their detailed step by step instructions and observations of their own experiment.
Hi to everyone,
this is my first post. I would like to share my recipe for semolina bread roll. I use the same recipe to bake larger loafs and fougasse as well.
In the restaurant I serve with this roll's pates and terrines or just simply serve as part of a bread basket.
Hope you guys like it as much as I do.
Happy baking! Zoltan
Recipe
Ingredients:
I love buying bread books in all languages, the most inexpensive way of virtual travels and experience for me. I came across a book by Swedish baker and owner of Brunkebergs Bageri (Brunkebergs Bakery) in Stockholm, Heléne Johansson's[i] Bröd, Från Brunkebergs Bageri [/i]([i]Bread, from Brunkebergs Bakery[/i]). Her love and passion for bread exudes from the book. For the first 15 pages of the book on the web, please click [b]
