Sourdough boules
Sourdough boules pic 1
Sourdough boules pic 2
OK, I'm new to uploading images, so if I didn't do this right, somebody please let me know the right way to get one's images into a post.
Sourdough boules pic 1
Sourdough boules pic 2
OK, I'm new to uploading images, so if I didn't do this right, somebody please let me know the right way to get one's images into a post.
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
Hey Loafians,
This is the next video in the long awaited and eagerly anticipated series (OK, maybe not). It's on shaping dough, and I hope you enjoy it.
-Mark
Hi Everyone,
I'm currently baking a country levain raised bread. Every time I shape it the seam always seems to come apart. Does anyone else have this problem, and potentially a solution?
During my bulk ferment I do lightly oil the dough (is this detremental to shaping).
I shape it and bench it for 15 minutes before final shaping. I do let it rise in a banneton.
Thanks for your help and happy baking,
Ryan
To start, I swear by my equipment and cannot bake a good artisan loaf without these. They are well worth the investment. 1) La Cloche (Can buy through King Arthur Flour) 2) High Gluten Flour (A good source is Honeyvillie Flour - Artisan Flour - they mail order and it is very inexpensive in a 50 pound bag). 3) Dough rising bucket - mine's from King Arthur) 4) a really good starter that has been maintained (I bought mine originally from King Arthur - but I also have a home grown version that works just as well).