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When Shiao-Ping showed us the “Pain de Tradition” of James McGuire, I knew I was going to make it. The bread she made was gorgeous and good to eat. The techniques used were very congenial to me, since I have really had good results from “stretch and fold in the bowl” mixing with other breads. Besides, the one bread attributed to McGuire I've made (repeatedly) – the “Miche, Pointe-à-Callière” in Hamelman's “Bread” - is a wonderful bread.

I immediately thought of making this bread as a sourdough. Shiao-Ping and then Eric beat me to the draw. Here is mine.

I wondered how much abuse this method could take.  I had ~200g 50% hydration starter in the 'fridge from a few days ago.  I used no yeast.  76g of the flour was rye.  The dough temp was 96F.  I did 3 fold sessions per schedule then put it in the 'fridge overnight.  Today I did the remaining 2 fold sessions, proofed for an hour at 85F room temp and baked 65 minutes per instructions (450/350).

Looks reasonable above, but camera angles can hide things.

Today I made a second batch of the Multi fold, no knead bread Shiao-Ping as been working on and posting. I decided to make a few changes in concept to suit my style.I started with her SFSD post HERE and except for the yeast and flours and baking temp, followed that method.

First of all, I have to say that I feel uncomfortable every time when I refer to MacGuire's set of procedure Pain de Tradition procedure.  As I indicated in [url=http://www.thefreshloaf.com/node/12866/james-j-macguire039s-pain-de-tradition/][b]my first post[/b][/url] that, in the Winter 2006 issue of The Art of Eating magazine,  Nos 73+74 (note: a 20th Anniversary Double Issue) where I got this method, it is entitled "A Full-Flavoured, Minimum-Kneading, All-Included Recipe

Well, I've been pressed for time lately, but can't bring myself to buy too much store bread. So I whipped up a couple of SD sandwich loaves. I used a half cup of starter for each loaf plus a 1/2 tsp rapid yeast. The dough had good rise in a couple hours. I then divided and put in pans. Nice rise in the pans, but it fell some putting them into the oven. I misted 3 times in the 1st 10 mins and Now I can make toast and sandwiches once again.

I really like Norm's method of using re-hydrating dried onions. They tasted fabulous on the rolls. The dough was very stiff and tight when I removed it from the mixer for bulk fermentation, but when I went to shape it was amazingly light and easy to work with. I don't know why I expected the finished product to be bagel-like. These rolls are light, tender things with a mild onion and poppy seed flavor, and nothing like bagels! I couldn't help myself and gobbled one down before they were even cool. Thanks, Norm, for sharing this terrific recipe with us at TFL.

I could withstand the Leader's "Alpine Baguettes" and decided to give Hamelman's "5-grain levain" a try. I thought that there can't be anything wrong with a bread that Hamelman himself describes as "one of the most delectable breads".

This was the most difficult formula I've encountered.  I'm somewhat discouraged by the outcomes of my breads.  Even though I've tried it twice, I still didn't get that confident feeling I normally have with my dough. 

I wanted to see if James MacGuire's Pain de Tradition procedure would improve my San Francisco Sourdough.  My formula is as follows:

220 g San Francisco starter @75% hydration (ie, 126 g white bread flour and 94 g water)

374 g white bread flour

306 g water

10 g salt

2 g instant dry yeast

(ie, total flour is 500 g and total water is 400 g)