I allowed myself to completely run out of San Joaquin Sourdough Baguettes. This is not acceptable, but it is remediable.
And in the mood for some whole wheaty bread. PiPs is in the queue, but today I made Hamelman's Whole Wheat Levain. It's pretty delicious fresh baked or toasted with almond butter.
Gotta get dressed for a concert now.
Happy baking!
David
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Damn they look good and tasty.
If not better. :-)
Back from the concert. Think I'll have some WW SD with a spread of sweet butter.
David
"just as I was getting weaned off of baguettes, you pulled me right back in."
Michael Corleone
I believe I have adequately demonstrated the feasibility of baguettes and other breads coexisting. vide supra.
David
I just looked at the recipe and Hamelman notes that you can retard it just as one might do with a traditional sourdough. I'm curious whether you did this or not. Both breads look wonderful!
Alan
Yes. The WW Levains were retarded. It is so delicious! Moderately tangy. I suspect it would also be good without the retardation but less tangy and with less complex flavor.
David
last night and she was supposed to bring baguettes. She got some at Costco and they were just terrible.... in the worst kind of way. I told her next time I would make her some real SJSD ones so her friends wouldn't be eating crap bread. Your baguettes are always the best and WW bread looks awful nice and has to taste great too. Well done and
Happy Baking David
The only benefit of occasionally buying standard issue bread is if you need to be reminded how terrific your own stuff really is. If you don't need reminding, it's really inexcusable behavior!
Yes. The baguettes were very good. The Whole Wheat Levain is simply fabulously delicious.
Happy baking!
David
Your baguettes make me want to try once again. Time to feed my levain and re-read your SJSD post. Nice baking! Ski
David
I just made your baguettes today and posted photos. I know the recipe by heart, so I hope you are impressed! Loved yours, as usual. Great crumb! Thanks for sharing your bakes today and for all the inspiration. Best, Phyllis
Your breads look very good. I'm sure they were appreciated.
David