This bake was inspired by the very large bâtards Chad Robertson bakes, but the formula is that of the miche we baked in the Artisan II Workshop at the SFBI last December.
These are a couple of 755 gm bâtards of Hamelman's Pain au Levain I baked today. I think they illustrate the points made recently in discussions of scoring, ears and bloom, for example in Varda's topic To ear or not to ear.
To quote Michel Suas from Advanced Bread and Pastry again,
100% Whole Wheat Bread from BBA
Artos - Greek Saints' Day Bread from Kassos
Artos - Greek Saints' Day Bread from Kassos crumb
“Artos” is the ancient Greek word for leavened bread. (“Psomi” is the modern Greek word.) However, “Artos” has come to refer more specifically to various enriched celebration breads, particularly those baked for Easter.
Tre Franceses
“Pan Francese” simply means “French Bread” in Italian. It is a long, thin loaf that is the Italian version of a baguette. Daniel Leader has a formula in Local Breads which he titles “Italian Baguettes” and says are called “Stirato,” which means “stretched” in Italian. Michel Suas' Advanced Bread and Pastry includes a formula for “Pan Francese,” and we made this bread during the Artisan II workshop at SFBI.
I made some banana breads tonight. They were delicious – better than ever before with some tweaking the baking temperature. As I was tasting it, I got to thinking about the book from which I got the recipe.
Banana Bread from Crust & Crumb
Banana Bread crumb
Biscotti di Greve in Chianti
