Breads to take to dinner
We're invited for dinner tomorrow at the home of one of my favorite high school teachers. He and his wife have become our good friends over the years. I offered to bring bread and decided to bake two different breads that I think they will enjoy: The Miche, Pointe-à-Callière from Hamelman's "Bread" and my own San Joaquin Sourdough. (This version)
My wife thought the miche would be just too much, so I divided the dough and baked two boules of 820 gms each.
Rather a "bold bake" of these, but I expect the caramelized crust to be very tasty.
Boules, Pointe-à-Callière crumb
Here's another photo of the boule that's going to dinner.
And the San Joaquin Sourdough. I think it was a bit under-proofed. The oven spring was ... exuberant.
San Joaquin Sourdough
Submitted to Yeast Spotting