The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Country Style French success

ehanner's picture
ehanner

Country Style French success

I thought I would share my results trying mountaindog's version of Country French. I didn't have exactly the right malt as called for in the formula so I substituted dry powder and a little raw sugar for the sweetener. I didn't get the airy crumb through out but there was nice activity in my wet starter which I am nursing back to a healthier condition. It's hard to see in the image but the crust is very thin and nice and crunchy. My family doesn't care for a thick chewy crust so I was going for a baguette style crust. I baked this in my new Steam Maker Bread Baker unit (background) with 15 seconds of hot steam injected, covered for 10 minutes then 20 more minutes of dry heat. The crust is incredible! Thanks mountaindog for the inspiration. I think this will be my new daily bread. The depth of flavor is very nice. I have another batch behind this one for tomorrow that I swapped some of the AP flour for King Arthur 7 grain. The combination of caramelized grains gives this a great aroma and chew.

Comments

Srishti's picture
Srishti

Really nice!!!

Kate's picture
Kate

Where is that recipe posted? It looks great.
Kate

mountaindog's picture
mountaindog

Great job, Columbia, right?

Looks beautiful! You've really done well with the Glezer recipes!

Kate - the recipe, if this is the Columbia, is posted here about halfway down the thread.