The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

I have been intrigued by all the posts on FWSY

leslieruf's picture
leslieruf

I have been intrigued by all the posts on FWSY

 

 

so I caved in and bought the kindle version.  His techniques are different to anything I have made before.  So I made his white bread with poolish and made it as per his recipe . I am not keen on the almost burnt look and I don't have a dutch oven so made batards and put as much steam in as I could.  

and the crumb

the dough was full of bubbles when I was shaping the loaves.  The holes are bigger than I have achieved before.  Should I have degassed more?  Otherwise apart from struggling a bit with shaping such a wet dough (for me anyway) it went ok, actually I am quite excited but the butter and jam will really drip over everything!! 

 

Mini Oven's picture
Mini Oven

kind of bread.  

Put some cold cuts and cheese, a long thin slice of cucumber or two between a few slices and have a great snack or sandwich.  Just leave out the sloppy things or serve with a dip.  Thick cheese dips?  Serve thick sliced (for tearing) with goulash.   Grill or toast and rub with whole baked or broiled sliced open garlic heads.  Potato salad or egg salad (deviled eggs) makes a good dip or spread served up with a trail of balsmico, ground pepper or fresh chopped garden herbs, 

Could also cover a plate or line a pan with toasted pieces, dribble with a good olive oil/ green pumpkin oil and layer on top grilled egg plant ---> marinated,  dabbed with a tomato salsa or sauce or just the chopped ingredients?  Let everything get sprinkled with a hard cheese.  Decorate with capers or olives, chopped peppers or fresh herbs.   Melt the cheese or serve cold.  All kinds of variations come to mind. 

Pickled herring in a creme sauce would also go well with slices of your bread.  :)   

dabrownman's picture
dabrownman

dine looking bread sound like it goes with anything but butter and jam - and it does!  Well done and happy baking 

a_warming_trend's picture
a_warming_trend

I guess it's all a matter of perspective and preference, but that crumb looks wonderful to me! The holes are significant, but not so gaping that they seem irregular. That's ideal in my book. Enjoy!

Jane Dough's picture
Jane Dough

I am having a devil of a time with the high hydration breads from FWSY.  I'm going to have to bake one a day until I get the hang of it. Today I baked one that I call the Bulldog Classic.  The dough was so stuck to the banneton that it baked all wrinkly like a bulldogs face. Tastes delicious - bread is so forgiving - but looks exactly like I described.

Anyway looks like you got the hang of it pretty quick!  Nice job.

leslieruf's picture
leslieruf

sounds so good Mini - I was thinking tomatoes, avocado and salami or proscuitto but any of your suggestions would be great!

I am using 50:50 rice flour/AP flour and so far not much has stuck. One was proofed in banneton (only have 1 at the moment) and the others were on flour dusted tea towels in a long serving dish & and a soup bowl (which is just right size for my 300-350 gram boules)

will have to try some more recipes that is for sure, just have to find time!