pain michelle and w bread
as promised a picture of the proofing baskets 'in progres'. I fill them up for about two thirds, then let it rise (in about two hours) before I put them in the oven. 
Scoring about 30 minutes before they go in the oven. you can see that the direction of the cut has quite an influence on the final shape.
These JW breads are more "W" breads, came out nicely.
and these I just named 'pain michelle', after the person that got me the bannotons. I just tried a different way of scoring and like the result.
No complaints here. One of my best bakes so far, really made my (satur)day. 
BTW: I have two starters in the fridge, 'out of the air', I build them up in 3x times 8 hours, then build a biga overnight, then finish in the morning, mix, rest for 2.5 hours, a couple of stretch and folds, final rise. I split up the dough in three parts, added flax, sunflower and some sourdough extra taste I once bought in a store (it is finished now, not too bad, but you really don't need it). I did notice less holes in the middle of the bread, but not a realy issue. Half an hour of extra wait should do it for next time.
Happy baking!
Cheers,
Jw.
Comments
Gorgeous loaves, JW! I like the addition of the seeds and your scoring looks great!
Sylvia
thanks, I am kinda proud of these... Cheers,
Jw.
Lovely.
Thanks Floyd, there is a bit of you in the succes of these loafs as well.
Cheers, Jw.
I love the "W" slash on the oval loaves.
Betty
well Betty, ever tried B bread? I do think I will keep making the W's from now.
Cheers,
Jw.
Did you start out with a very small amount of starter and that's why you had to increase it in size 3 x's? So this recipe had a starter base and also a biga?
I'm always curious about the actual recipe ingredients since so many of these breads look so good!
I did successfully use my seagrass basket to get the nice rings in my last loaf although I wasn't as pleased with the overall taste. It was OK, but not as good as I think it should have been. I wish I could have gotten in out of the basket and onto the cooking surface with a little more "grace" than I did. I kinda flopped it out since I was afraid to deflate it when I moved it. :-)
Yours are beatiful!!! Mine still need work
-susie
Susie,
it is not only for the small amount of starter, I feel I really get the starter going that way. I also build a biga overnight.
The actual recipe: BTW: I have two starters in the fridge, 'out of the air', I build them up in 3x times 8 hours, then build a biga overnight, then finish in the morning, mix, rest for 2.5 hours, a couple of stretch and folds, final rise. I split up the dough in three parts, added flax, sunflower and some sourdough extra taste I once bought in a store (it is finished now, not too bad, but you really don't need it). I did notice less holes in the middle of the bread, but not a realy issue. Half an hour of extra wait should do it for next time.
Do you need more details like amounts and waiting times? (I will will have more time later this week).
I had a form like you showed as well. Later, I put the ovenplate on top of the basket and then I quickly turned the basket and plate.
Happy baking (just about ready to put some universal rustic in the oven).
Cheers,
Jw.