A loaf of sourdough sandwich bread, slightly gummy and poorly shaped but edible.
I am humbled. Baking on foreign soil is very difficult.
Back to my home kitchen this weekend.This weekend I made the Thom Leonard boule again (actually 2 smaller boules), but this time made a darker loaf where 30% of the total flour was whole wheat and a little rye. I imagine this combo of flour is more in line with what a Poilane loaf is like. My husband called me from Paris the other day to report on the Poilane loaf he tasted while there, saying it was not really a dark whole wheat bread, rather the crumb was a medium to light color, with even, small to medium holes, not huge holes.
Hi all,
I think it was about time I shared some pictures of some of my disasters (which are increasingly getting better.)
Since we had a big Italian dinner lined up with friends last weekend, I volunteered to bring bread. One, it gave me a chance to try the Italian Bread formula from BBA; two, I decided to take another crack at ciabatta, also from BBA; and three, these people love homemade bread.
The Italian bread was pretty straightforward--and delicious. Here's a photo:
After a full 3x feeding of Francesca Fiore (my hydrated sourdough starter) for a day of baking last weekend, I found myself with an extra blob of her that I didn't want to just throw out.
I tend to dive head first into projects that are of interest to me. At the moment, and it should come as no surprise to anyone, my obsession is bread.
Now, we are not talking about the homogeneous loafs of bland white sandwich bread that line the shelves at the super-mega mart. What we are talking about is the hand crafted, rustic loafs of bread with distinct flavor, crustiness and unique texture.
