The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Working on Gérard Rubaud Miche

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Przytulanka

Working on Gérard Rubaud Miche

 I'm sure that many of TFL members remember the recipe -http://www.thefreshloaf.com/node/15778/g%C3%A9rard-rubaud-miche submitted by Shiao-Ping. 


On November I was experimenting with the recipe-changing flours, adjusting time of proofing and fermentation.


Whole Grain Miche




 Recipe: http://bochenkowo.blogspot.com/2010/11/whole-grain-miche-wiejski-razowy.html


Second-Pine Nut Rye Bread with  pâte fermentée




Recipe: http://bochenkowo.blogspot.com/2010/11/pine-nuts-rye-bread-with-pate-fermentee.html


Third Miche with Chestnuts



 



Recipe :http://bochenkowo.blogspot.com/2010/11/miche-with-chestnutschleb-z-kasztanami.html