Hello everyone.
My favourite breads to buy seem to be -
Pain champagne du longe, Petit Parisienne and Batards.
Could someone please provide a good recipe for the above please as i am interested in making my own.
Any information is great.
Thank you.
My sister loves dinner rolls/buns. So I figure I'd use it as a chance to really try out French folding. My previous attempts have been somewhat half-hearted. But this time, I thought I’d really do it right, focusing on stretching and trapping air.
For the formula:
Strong Canadian white flour 13.3% protein
75% hydration
0.5-0.6% instant yeast
2% table salt
I just started baking and I bought Peter Reinharts artisan breads everyday. I am making the classic french bread and i had 2 issues: firs one was he says to make the dough the day before and put in fridge overnight, which I did. today was the day i woe up tokk my dough ou and had to cut into 10oz portions and shape to a batard. The problem I have is shaping them into batards I feel cold dough was not letting me seel the dough and as I was rolling the m I felt it was coming apart at the seems. Should i Have let the dough rest at room temp first before shaping?
Tonight I'm making a nice lemon chicken picatta and I thought I'd do a quick Italian bread. I dusted off my Bernard Clayton New Complete Book of Breads, just because I haven't opened it in so long and thought I could find a quick recipe within it. Instead, I became fixated on a recipe for French Bread made with beaten egg whites. I was curious - French bread made with egg whites? It didn't call for an overnight ferment, although it certainly could have had one, I suppose, but it fit the bill.. looked easy enough and was quick.
Updated 9/29/2010
Updated: 9/15/2010 I want to introduce Edwin's recipe( pipo1000) that is absolutely phenomenal.
http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/
Next time, I want to try dragon trail pattern for my baguette. That is fantastic!
Thank you to everyone who recommended Peter Reinhart's books. I finally made a fabulous French bread!
I have been making 100% whole wheat bread (both with hard red and hard white wheat) for quite some time. My family loves the loaves, and I love the ease of baking using my Bosch Universal. (I have rheumatoid arthritis, and I'm unable to knead by hand.) However, I want to branch out into French bread, Ciabatta, artisan bread or something smiilar. Has anyone successfully made this type of bread 100% whole grain using a Bosch or similar machine? Please share your recipes. I would be most grateful. Thank you, Sherri
