I've been watching shaping videos, including brand a new one! from Mark at The Back Home Bakery, thanks to freerk's recent post (please see his post here... ) and everyone who responded! And many thanks to Mark and those who take the time to make these videos; they are such a great resource.
There was nothing to do except get my hands in some dough!
My husband had a craving for a simple white bread, so I made a batch of Mr. Hamelman's Toast Bread (I snuck in 3% of my Red Fife whole wheat flour for some extra flavor). I made 1.5 times the recipe so I would have a little extra to practice shaping with.
This quantity made a pullman loaf, a small batard, and two different sizes of couronne bordelaise:
I shaped the small batard trying to use Mark's technique he just posted.
I shaped the couronnes using 1.5 ounce boules for the small one (proofed in a plastic wicker basket), and 2 ounce boules for the bigger one.
I rolled the dough circle for the small couronne a bit thicker, and am happier with the result after baking.
I gave my firebricks (I use these in place of a baking stone) a rest today, and was happy with how the bread baked and rose in the oven in the absence of using a stone. The loaves were nice and crackly too, after baking.
Still having some candied orange peel left over from Christmas baking, I made Gibassier (Ciril Hitz's beautiful recipe).
This is an orange and anise-flavored enriched dough, and the flavor is absolutely-out-of-this-world!!!
I am so glad I made these!:
SylviaH made these too; I found her post today - please see here .
I think she did a much nicer job than I!
Happy baking everyone! from breadsong