The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Howard's Formula/Petite Pain

  • Pin It
SylviaH's picture
SylviaH

Howard's Formula/Petite Pain

This is my first attempt at Howard's formula for Petiti Pain/Check out holds99's Blog for Bernard Clayton's S.S France Petite Pain - Revisited and Revised ....Thank you so much Howard for posting the recipe and especially for adding a poolish to it!!  These are just out of the oven and hot!  Sorry no crumb post!  They smell deliteful.  I placed these on parchment and put them on a preheated stone under a cover and steamed.  I overproofed them a little to much....they deflated a little when I sliced them!  I know you warned me...Howard!  We will enjoy these Sunday!


Comments

holds99's picture
holds99

Glad you had success. 


Howard

SylviaH's picture
SylviaH

At first I thought yours had a horseshoe shaped slit on top!!  Seriously!! : ))  .... Thank you for all your help!


Sylvia

holds99's picture
holds99

Happy to help.  My scoring was two quick cuts (like 2 smiles), at a 90 degree angle, toward center, using the PKomachi, much the same as yours appears.


Howard

SylviaH's picture
SylviaH

I had a bit of time doing the scoring...I got hung up with the PKomachi...I over proofed which didn't help matters...so switched to my razor...found out it was to dull...put in a new one...I think the last few rolls I was just gettin the hang of it...right side score/left side score : *) ... We enjoyed the rolls with dinner tonite...Thanks Howard!


Sylvia

Wisecarver's picture
Wisecarver (not verified)

...They look great.
You did use an overnight preferment?
If so, I bet they were packed with flavor.

SylviaH's picture
SylviaH

Thank you!....Howard has added a very nice poolish to the recipe....The recipe can be found on "holds99's" blog!  They are very tastey, with a lovely crumb and crust.


Sylvia