I've been wanting to try Poilane's bread since reading about it in Reinhart's BBA and have found that you can order it directly from Poilane (http://www.poilane.fr/index.php?index_module=listings&index_theme=english&index_template=en_produit_bdd.php&product_id=1).

I've been considering ordering a loaf for my family in Iowa for the upcoming holiday, but am a man of relatively modest means and balk at the $36 price for a 1.9 kG loaf. I've discovered that Zingerman's bakehouse in NYC offers a similar loaf, their 2kg pain de montagne (http://www.zingermans.com/Product.pasp?Category=&ProductID=B%2DMON) which they say "is the closest thing We've ever tasted to the much-loved loaves of Paris' premier baker, Lionel Poilane," for $20 (although I'm not sure how much shipping is, so there's that). 

I have   been  working  on a distinct tasting  bread  which tasts like  stuffing  u use  on thanksgiving....one of the  unique  things  i do is  soaking  some pickling spice  in hot water  over night,, then i use  the  strained  water  for my bread,, adding,,,2  T  olive oil, 2 T vinegar  to make  1  1/2 C liquid,,,,, innthe  liquid  i add,, 2 T  dehy onion.. 1 t  sage...1/2 t  poultry  seasoning,,,1 t  celery seed,1 t black pepper, ,,  1 1/2 t salt,,,,,soak  all the seasonings  overnight,,, then  add  3  c flour,,,2 1/4  t yeast,,, i use a a breadman  m

My baking stone has cracked into what is currently four pieces. I also don't like the fact that the size limits the length of my baguettes considerably. I would like to use something else as a stone. Does anyone have a recommendation? Ideally it would be something inexpensive, flexible in terms of size, and not too heavy. I'm thinking some sort of tile would work, but I would like to hear what others have found and where they found it (i.e. Home Depot, online, hardware store, flooring store etc...)

I'm new to this community and it is quite vibrant, I'm glad to have found it too!

When producing organic breads and one wants to certify them as organic, what yeast is available that is organic? I've found Bio-real only with it's one North American distributor, is there others? Would any natural source yeast like that from say Frontier Coop be also organic?

I can do so much with different strains of sours, but I would like to have something for the non sour organic bread lovers to.

Or am I just reading way too much into this? :)

CNN is running an article on their website today about how bread makers in Paris have been improving their product. It also gives mini-reviews of several boulangeries. Here's a link to the article: http://www.cnn.com/2006/TRAVEL/ADVISOR/12/08/baguettes/index.html

PMcCool

I spend an embarassing amount of time wading through online recipe collections, mentally baking things that sound good. One afternoon I came across a fig and fennel bread recipe at epicurious.com, *actually* made it and rather dissapointed. The flavor combinations had so much potential but the bread was pretty substandard. I fiddled around with their recipe until it hardly resembled the original at all and the results have yielded a tasty staple.

First off, hope everyone had a great Thanksgiving :)

Time has come to start working on a recipe for our annual Reindeer Run.  I'm thinking of a raisin pump.  I know there are recipes out there, but I like to build my own.  I've reached a decision point, and thought some of you might be able to offer some comments.  I'm not sure what combination of flours to use.  Oddly enough, none of the recipes I've researched online actually use pumpernickel flour.  (For those of you unaware,  pumpernickel is to rye flour as whole wheat is to white flour).  I'm thinking of going with something like 45% white, 25% pumpernickel, 25% rye, and 5% corn meal.  What do you guys think?  Push up the white to 55% and reduce the rye and pump?

I mostly bake whole-wheat breads, but I've had no luck making a lean 100% whole wheat bread that's tasty. By lean, I mean just water, flour, salt and yeast or starter. Every time I try it, though the crumb is usually tasty and chewy, the crust has a dry, bitter taste that I can't seem to get rid of.

Anyone having any luck making tasty lean whole wheat bread?

Does anyone know where I can either purchase or view a video of shaping of french bread dough??    I started making french bread about a week ago, and while it tastes ok, the crumb is not as it should be, and there is usually a large slit through the inside where I have tried to shape it. Any help would be appreciated. I am using the recipe from Peter Reinharts Bread Baking Apprentice book.

I'm making a cranberry walnut bread for Thanksgiving, and won't have time to do the whole process tomorrow.  The dough contains eggs and butter - can I still proof and shape it tonight, refrigerate it and bake it tomorrow?

 I've done this with straight doughs before, but never an enriched dough.

Thanks! 

-Joe