April 12, 2011 - 5:18pm
Thom Leonard's Country French Bread
I wasn't planning on posting today, nor on making a four pound loaf, but sometimes things happen. My two aims for the day were to make something from Maggie Glezer's book, which I recently purchased, and something with a fair amount of whole wheat. So I picked Thom Leonard's Country French Bread, without reading the whole way through. I noticed at the flour part that I was pouring a lot of flour into the bowl, but I figured that it would call for cutting into multiple loaves later in the day. By the time I got to that point I realized that I was making a miche in all but name. And this after I steadfastly avoided the miche craze of the winter. This is a lot o' bread. Oh my.
Share
Comments
Your crust, crumb and scoring are all lovely.
David
I was kind of surprised that it came out at all as I wasn't prepared to deal with so large an amount of dough. -Varda
What a fine looking miche Varda, in crust, crumb, and scoring. Nicely done!
You've been making some very good looking loaves lately, and it's been great to watch your constant progression from your early days of diving into bread making to where you are now, an accomplished baker.
Best Wishes,
Franko
for you comments, Franko. It seems like a long journey with a long way to go, but fortunately fun along the way. -Varda
Lovely looking miche, Varda! And just to echo what Franko said: you have been making some beautiful loaves lately. What a stunning view from your diningroom table. :)
All the best,
Syd
That shot out the window kind of took me by surprise, just like the bread. I appreciate your kind remarks. -Varda
That's an impressive looking loaf - and it should keep you in bread for a week or so.
Nice bake!
Larry
Yes, a lot of bread. I managed to hack it in two with my breadknife but a saw would have worked better. Thanks for your comments. I have been so impressed with your beautiful leisure baking after all your work baking. -Varda