The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bernard Clayton's Gâteau de Gannat

BreadLee's picture
BreadLee

Bernard Clayton's Gâteau de Gannat

I'm working on this one now.  It's on 2nd rise and looking great.  

I opted for the cottage cheese instead of making curdled milk.  I'm lazy I'm sorry.  Haha. 

These boules smell really good.  I'll post tonight the finished bread.

Every single recipe ive made of his turned out fantastic.    

BreadLee's picture
BreadLee

It looks great!  Bernard clayton does it again. 

BreadLee's picture
BreadLee
MontBaybaker's picture
MontBaybaker

Well done!  Yours looks as good as Mr. Clayton's.  I've never tried that recipe, and am glad the cottage cheese worked well.  Making clabber sounds like a process, and can rennet be easily found?  I bet it's as moist and rich as the picture and ingredients suggest.  I'll have to get back to that book.   It's been on my shelf long enough that every recipe could have been made many times, but there are always new books (and TFL) to play with.  

BreadLee's picture
BreadLee

Thanks! Yes, that book has some good ones for sure.  Thanks for telling me about it.