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This is my attempt at this lovely bread posted by Shiao-Ping.  I did a long write-up but just deleted it and would like to say..My loaf leaves a lot to be desired...but the 'Flavor is amazingly delicious'  I couldn't believe how lovely, creamy, smooth and flavorful this bread tastes..the flavors that developed over the long fermentation are delicious...my crust did soften somewhat and I don't think as crispy as it should be..  I think my next attempt I may adjust my flour so there is a little less hydration.  My dough stuck on part of the banneton when I was pu

This bread is fast becoming a favorite with us.

As I had such a lovely result from my last [url=http://www.thefreshloaf.com/node/12866/james-j-macguire039s-pain-de-tradition/][b]Pain de Tradition[/b][/url] using white flour, I thought I'd give it a try with whole-wheat flour.   James said to make a miche de campagne, substitute 15% whole-wheat or up to 10% medium rye for part of the white flour, so my 100% whole-wheat version isn't conventional. 

Many TFL users would recognise Mr James J. MacGuire's name as he is the technical editor for Prof. Raymond Calvel's "The Taste of Bread."   In a 10 page article entitled,[b] "The Baguette" [/b]in the Winter 2006 issue of Mr Edward Behr's quarterly magazine "The Art of Eating," ie. No 73+74 issue, Mr  MacGuire's message about a good French traditional bread is very clear: slow & gentle mixing with autolyse, long fermentation, and high hydration.  

Hamelman's 40% Caraway Rye without commercial yeast:

I haven't cut into this yet, but I'm so pleased!  I modified the recipe and only used the rye levain.  It looks great.  This bodes well for paying attention to fermentation temperatures.

I cut the recipe down to make a single loaf:

I have read a lot of press about a special baguette called "La Flute Gana" made by Bernard Ganachaud, one of the pioneers of the artisanal bread revival in France during the late 70's. I have tried to follow different interpretations of Ganachaud's recipe available in some  bread books without much success so I decided to experiment and develop my own interpretation of "La Flute Gana".

This poor bread had a tough time of it with me.  It's Pumpernickel Bread from the BBA.  I made the levain version without instant yeast.

Ingredients:

7 oz. starter - 100% hydration

7oz. Giusto's pumpernickel flour

6oz. water

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The San Joaquin Sourdough has been my wife's favorite bread for quite a while now. It's not that she doesn't like other breads. She thought Salome's Potato-Nut bread that I baked yesterday was “amazing.” But, if I had an “everyday bread,” I guess this would be it. The recipe and background on this bread are described in my blog entry for Pain de Campagne.

A Tale of Two Boules

Today I made Mark Sinclair's wonderful Multigrain. I've made it before and don't know why I waited so long to make it again. The aroma of this bread baking should be enough to get me to make it often. Ehanner posted his loaves last year and his crumb is very open and beautiful. And the crumb on his is lighter in color for some reason. To see his take on this bread go here...

http://www.thefreshloaf.com/node/7905/really-great-multigrain