I was wondering if anyome has a fromula for the Spanish pan de orno? I have found some vague references to it, but not any solid formulas. Please help!
I have finally developed a great formula for a naturally leavened sourdough. They are slow rising, but they come up very nicely. The problem is that when I slash them, they deflate. I tried to make a more shallow slash, but then I don't get a nice looking slash after final baking. Maybe I am proofing too long I guess, but I don;t get the nice open holed texture I like if I don't proof it to that point. I am using a very sharp lame each time so I know that isnt the problem either. Any ideas?
I am looking for a formula for Bauerruch. I found a great photo of one in Jerome Assire's The Bread Book, but have not been able to find a specific formula anywhere. I am also wondering if anyone has ever made a sweet fougasse?
Ryan
I was wondering if anyone knows how to form a pain de beaucaire. I have found a few formulas but not enough of a description to figure out how the loaf is formed. I have looked on the web, but google does a poor translating job from French to English. Can anyone help?
Hello, my name is RYan and I am a professional chef looking to become a professional boulanger. I am looking for someone with an intimate knowledge of regional european breads. I have many excellent books, but I am looking for some info on harder to find loaves. Does anyone know any one that may be able to help. I am about ready to start making international phone calls.
