May 14, 2010 - 1:20am
Challenging bread?
I'm looking for a challenging bread to break up my typical routine. I've been practicing and developing my own formulas for the last few weeks. Now I'm stuck in rut. I also have an excessive amount of free time this weekend, which is a rare event.
So... what is the fussiest and most challenging bread you've made? Can it be tackled in three days?
Cheers!
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Especially if you do the traditional sweet biga method. That could chew up three days of elapsed time, though very little of it would be actual work time.
Another bread that is challenging, at least from the technique perspective, is croissants.
And let us not forget the humble baguette. Simply elegant, but not elegantly simple to do right.
Hmm, fussy. Well, a triple-decker braided challah. Or brioche a tete. Real kaiser rolls. Figuring out the true hydration for Auvergne Dark Rye from Leader's Local Breads.
Jump right in!
Paul
- Sourdough Pandoro. That will take you nearly a week, starting from babysitting that Italian sweet starter. Took me two tried to get it right, and I am still recovering from it. The result is worthwhile, my husband still begs me to make it again.
- 100% Rye. Or other high percentage rye. It's a whole new game. Horst Bandel's Pumpernickel from "Bread" took me 4 or 5 tries to get it right, each time it has to stay in the oven for 17 hours!
- Baguettes. Hard to get it perfect, I've made many formulas many times, still far from being happy with my results.
- 100% WW breads, with a reasonably open crumb.
- Or even a soft white sandwich loaf, that's incredibly fluffy and tall, but still "toothy".
There are many more, I think every type of bread is "challenging" in the sense that it's difficult to get it prefect.
This is quite the list. I actually made "Horst's Black Bread" from Bread last week for the second time and I am looking forward to making it again. I enjoy the bread immensely, but mine is a little dry. I'd like to try some that's been prepared properly. I have particular difficulty with the baking process.
I've never even thought to make Pandoro or Panettone even though my wife loves both of them. I think I'll give something like that a shot. Any suggestions for a recipe?
As for baguettes, I just mixed a poolish for this purpose. I've been making the same formula on a regular basis with varying results. The best I can say is that the variations are less dramatic than they used to be.
Thank-you! I'll update with results.