Need help to improve crust on italian bread
Hello,
I recently had a bread procured from a neighborhood store made by kings road, like italian/french, darl, almost burnt thick crust, light, soft interior.
Hello,
I recently had a bread procured from a neighborhood store made by kings road, like italian/french, darl, almost burnt thick crust, light, soft interior.
Hi all,
I was searching the 'net for possible tips on re-creating Boulangier Paul's "flute ancienne" and came across this rather old, but interesting, bulletin-board/blog/discussion. There are some really good posts, there.
Someone asked the question: "Why are French baguettes better than others?" There were some interesting answers. This may be useful to bakers around this neighbourhood. No questions from me, for a change...just posted FYI...
A beautiful video of a parisian bread shop for those of you interested. Anyone who loves bread will get the emotion and the love of bread that transpires through these pictures.
Bon Appetit ! J'espere que vous aimerez.
I recently got Peter Reinhart's Crust and Crumb and as always have thoroughly enjoyed reading his relaxed and expert advice on baking all types of bread.
My wife loves good bread and jam for breakfast so I thought I would make some baguettes using the French Bread master formula from the book that we could have for breakfast a few days ago.
It was the first time I had cold retarded dough and won't be looking back. In terms of the quality of the crumb and the chewy crunchiness of the crust these are definitely my best baguettes so far.
I've started Leader's Auvergne Dark Rye and run into some confusion. Leader describes the first stage of the dough as a "thick, smooth batter". That's using the starter, 350 grams of water and 500 grams of medium or light rye flour. Right off the bat, a dough at 70% hydration is not going to be a batter. In my case, the matter is compounded by the fact that I'm using a stone-ground whole rye flour, which is even more absorptive. Batter? No. Play-Doh? Yes.
Having lived in Europe at various points in my life, I find myself craving a European pastries and cakes on occasion. Are there any quintessential books that folks can recommend with French, Italian and/or Swiss-German recipes/techniques?
Thanks in advance.
I came across this on the French Wikipedia: a loaf filled with gruyere, bacon lardons, and creme fraiche. I thought a fougasse was the flat bread with holes cut in it, but this is entirely different. It's from Foix, in the Pyrenees. Anyone dare to make it?
http://upload.wikimedia.org/wikipedia/commons/b/b5/Fougasse_de_Foix.jpg
Stewart