After the disappointment of the San Francisco Sourdough according to Kline, et al, it was even more of a pleasure than usual to pull this San Francisco Baking Institute Miche out of my oven.
San Francisco Sour Dough French Bread
according to
Kline, Sugihara and McCready
(The Bakers Digest, April, 1970)
It's week 6 in the Inside the Jewish Bakery Challenge - Semester 1. This week is Polish Potato Bread.
UPDATE: Dear TFL-ers; here some more impressions of my macaron adventures :-)
Dear TFL'ers;
Another delicious and very interesting recipe from Freerk.
Thank You, Freerk!
I had planned on baking these in after an overnight in the frig. but no room left with the four loaves of that went in a little earlier for a long proof. I'm sure Mike will be happy. He will have a great snack when he comes in from work.
This is my first project from the many breads that I found interesting in Bernard Clayton Jr.'s book, "Breads of France", first printed in 1978. I obtained the copy I'm reading through an inter library loan from McPherson, KS, which is deep in the heart of Kansas and wheat growing country. The book is a 1978 copy. Mr. Clayton's formulas are written down in volume measurement so I used a calclator, pad, and pen to scratch out my weight measurements. That's the penalty I pay for not having learned how to use a spread sheet.
I recently got some emmer (farro) flour from bluebirdgrainfarms.com ( link ) and have made 3 loaves with it so far. I got interested in emmer after researching biblical era bread making. This post includes photos of my most recent loaf and a recap of my experience so far with this flour.
