Made Panne de Campagne from BBA a few times, tried shaping it several different ways, pretty much everything turned out delicious, this Tabatiere didn't really stay in the shape I thought it would, but the fold still left an area of particularily tender crust, and the loaf was still delicious
I've been trying the Focaccia recipes from the BBA, and it's been turning out... very very well, Still perfecting the herb oil, but I'm extremely happy with the bread, I've been considering splitting the recipe in two as the resulting panned loaf is sometimes almost too high, certainly 2-3x the height of the bread pictured with the recipe, but we'll see. this creates a beautiful fluffy loaf with a great crust
They are GOOD! I had made them before but the cinnamon bun version, however, the sticky buns are much better. I find this dough very nice to work with and the end result well worth the little effort they take. I just wanted to brag about a success after my recent rustic breads failures. LOL Yum! I have more on them on my blog, http://thymeforfood.blogspot.com/2008/05/bun-by-any-other-name.html
So, a couple of days ago I posted about my failure with the Brianna's Pugliese recipe in The Bread Bible. It was just too wet and didn't have enough flour so it flopped.
Today I'm making the BBA's Poolish Ciabatta recipe and gosh darn it's too dry! I added a bit more water towards the end of the kneading but didn't make much difference. I did a search here now and I see I'm not the only one having this problem with this particular recipe.
I got my copy of the BBA about two weeks ago, and it's been really great, I read through it in just two days and have started trying out various recipes and techniques, Here are some pics of the results, I have been very very happy with them all so far, and below are actually shots of my first attempts at each recipe :)
- Here is a Boule and a Tabatiere made with the Pain de Campagne recipe