The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My attempt at Shiao-Ping's-J.MacGuire's Pain De Tradition

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SylviaH's picture
SylviaH

My attempt at Shiao-Ping's-J.MacGuire's Pain De Tradition

This is my attempt at this lovely bread posted by Shiao-Ping.  I did a long write-up but just deleted it and would like to say..My loaf leaves a lot to be desired...but the 'Flavor is amazingly delicious'  I couldn't believe how lovely, creamy, smooth and flavorful this bread tastes..the flavors that developed over the long fermentation are delicious...my crust did soften somewhat and I don't think as crispy as it should be..  I think my next attempt I may adjust my flour so there is a little less hydration.  My dough stuck on part of the banneton when I was putting it onto the board..but I don't think it did to much harm.


My lighting is pretty bad in my dark kitchen tonight!





Sylvia

Comments

ehanner's picture
ehanner

Very nice looking loaf Sylvia.


Eric

SylviaH's picture
SylviaH

Thank you, Eric!  I'am happy I decided to make this bread.  I can't wait to enjoy it with my Italian marinated chicken dinner tonight!


Sylvia

Shiao-Ping's picture
Shiao-Ping

Hi Sylvia


That is very nice.  It looks like the loaf picture in MacGuire's article!


About the crust - MacGuire's baking was actually 70 - 80 minutes all-up!  Because my family doesn't like thick crust, I shortened it to 60 minutes.  My crust also softens quite quickly but that's no problem for us.  If you like a thicker crust so that it won't soften too quickly for you, you can bake it a bit longer at the medium low temperature. 


I am so glad that you like the flavor of this bread.


Shiao-Ping

SylviaH's picture
SylviaH

Hello,  Shiao-Ping,  I would like to thank for this recipe and watching the other loaves evolve is so encourageing to keep trying this method.  I enjoy a crust just a little on the thicker side for this loaf.   All your suggestions are very appreciated and very helpful!   


Sylvia 

xaipete's picture
xaipete

Nice looking loaf, Sylvia. Your crumb looks very open and nice.


--Pamela

SylviaH's picture
SylviaH

Hello, Thank you, Pamela!


The flavor is so delicious..it keeps me drooling over the other loaves Shiao-Ping has been making with JJM formula.  The method used is so worth the time envolved.


Sylvia   

DonD's picture
DonD

Looks like you got great oven spring, the crumb is real open and airy.


Don

SylviaH's picture
SylviaH

Hi, and Thank you, Don!


This loaf is pretty large but light and airy and puffed almost like a ciabatta!


Sylvia

Nomadcruiser53's picture
Nomadcruiser53

Great looking crumb. Dave

SylviaH's picture
SylviaH

Thank you, Dave! 


Sylvia

Paddyscake's picture
Paddyscake

Somehow I missed this formula posted by Shiao-Ping. I will look for it!


Betty

SylviaH's picture
SylviaH

Thank you, Betty!  Great method/recipe here you don't want to miss!


Sylvia

althetrainer's picture
althetrainer

I can almost taste it.  Must be delicious!


SylviaH's picture
SylviaH

Hello and Thank you...we really enjoyed this loaf of bread. 


Sylvia