I recently took a step back to 2006, and resurrected a starter I dried and tucked away in the pantry.
The starter I had been using put its feet up in the air and died. Every bit of flour I put in it was consumed almost immediately and it turned to glop. Doggedly, I kept feeding and using the starter, hoping for the miracle of a beautiful loaf again. Each time I was disgusted and embarrassed at what came out of the oven: bread that was almost flat, and totally lifeless.
As some of you are aware, I have been experimenting for the past few weeks with various English muffin recipes in an attempt to determine what I think is the recipe that truly creates the closest thing to an authentic English muffin. The exercise has been quite interesting and productive. So, here's my opinion, for what it's worth. Dan Lepard's recipe has no equal. Mr.
Pain_de_CampagneBatard
Pain_de_CampagneGrigne
Pain_de_CampagneCrumb
Hamelman's 40% Rye with Caraway
Pane di Genzano (the real thing)
Pane di Genzano
Pane di Genzano Crumb
Italian
This is my favorite Italian bread formula so far. I have been making this for the last two years ago when ever I need a gift for a lunch or my in-laws who love it. When I started making this mix with the biga, I began to understand how much the 12-14 hour pre ferment time helps the depth of flavor.
Guys and Gals,
Just found interesting guides and newsletters (Baking Update Newsletter) from Lallemand, a well-known ingridients produser and researcher. Hope, this may be useful for our bread-baking community.
http://www.lallemand.com/BakerYeastNA/eng/newsletter.shtm
This is a table of content:
Volume 1:
Anis_baguettes_with_SD001
Anis_baguettes_with_SD004
Anis_baguettes_with_SD009
Greenstein’s Corn (RYE) Bread. This is my first try. :)
