Gilchesters Miche and Borodinsky Bread
I made these loaves at home in my new SMEG oven at the end of August.
It's been a long time since I've participated in TFL. It seems that baking for a living has become nearly all-consuming, and while I lurk around here looking at the wonderful breads being baked, I haven't had the time or inclination to even comment on what I see.
I haven't been baking for a bit, and apparently the starter that I thought was frozen in my freezer, wasn't, so time to make some new. This is on day #4 using the BBA starter recipe. Glad I put a plate under it :)
I baked Pain au Levain (page 158 from Hamelman's book) a while ago, and I wrote about it here.
Not bread, but still baked and yummo!
[color=blue](Wood Fired Oven - First Pizzata)[/color]
Va bene, non potevo resistere ancora molto e ... mi sono preso il forno a legna. Niente di troppo grande o impegnativo, giusto un piccolo forno per pizza. Per il momento collocazione temporanea su cavalletti.
[color=blue]Ok, I couldn't resist more and ... I bought my wood fired oven. Nothing too large or difficult to work with, just a small oven for my pizza. For now in a temporary location on two supports.[/color]
Hi friends..
Well - I purchased the starter from breadtopia.com. I was very faithful feeding it daily for about 2 weeks. Then it went to once a week..Then - hurricane Irene hit CT..I lost power for 4 days. I now have power and the refridgerator is humming along ...Here are my questions:
1. Is the starter still alive?
2. What if there is about 1/4 inch of water on top?
3. How often should I be feeding it?
Anything else I need to be aware of?
We're packing for our holiday in Wales, and the prospect of having 10 days of Chorleywood bread from the local shop let my wife say:
Juergen, You'll bake the bread, won't you!
So,
This will be my first holiday to take electronic scales, thermometer, dough knife, scoring knife, silicon baking sheets ...
Did I forget anything?
Saturday, August 20, was a busy day in the kitchen. And a bit more daunting than normal. Friends had invited us to dinner that evening and asked if I would bring some bread. When I asked what they would like, the answer was “something that would go well with snoek paté.” Did I mention that Marthinius had previously been executive chef and partner in an up-scale restaurant? And did I also mention that I’ve never had my baking critiqued by a chef whose training is in classic French cuisine? Hence the daunting.
