Nothing new and exciting baking here this week, except my wife's French Plum Crisp. I baked a couple of my go to breads. My version of Forkish's Pain de Campagne, very different from his, actually. I do use his baking procedure, although it's really Chad Robertson's. Oh, well. It makes really good, crusty bread.
And a couple loaves of San Joaquin Sourdough. Here's one of them, just to make a point:
\ See the point?
Happy baking, every one!
David
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And I love that oven spring. I made Forkish's Pain the Campagne too today. I was on a bit of a baking binge but I didn't post those. I plan to give the two loaves of Pain de campagne to one of our local soup kitchens. I dropped off a loaf of Honey Spelt last week and they were so appreciative that I plan to bake a few loaves on a regular basis and drop them off.
Oh my pain de campagne is 70% unbleached flour, 20% multigrain flour and 10% dark rye. So a bit different than Forkish's original formula as well.
Today's Pain de Campagne is about 60% whole grain (wheat and rye).
Good for you, baking for a local food program!
David
never forget Varda's Knobs either:-) Your breads always come out so nice. Well done as usual and happy munching.
David
Hasn't done that for awhile - thankfully!
Nice bake David, your loaves look great!
Love the scoring. I want to start getting a bit more creative with my scoring. I've seen your tutorial on scoring so i'll probably start there.
Enjoy the bread!
Happy baking!
David
I have learned so much from your blog over the years. Thanks!
David