Olive levain just out of the oven
Olive levain - crumb
The recipe called for a liquid levain. The flavour was extraordinary. I didn't know the flavour of the levain can change as much as it did (going from stiff to liquid).
These are the "famous" french baguettes from the Kayser bakery rue Monge in Paris.
I upped the hydration level, but didn't really calculate. The recipe here is the original and I don't know how it would work with american flour, so if anyone wants to try, keep an eye on the dough.
Janedo's basic bread
Janedo's basic bread - Crumb
Nury's Light Rye from "Local Breads"
Nury's Light Rye2
Nury's Light Rye crumb
Today I decided to try my hand at a new recipe, a Whole Wheat Chipotle Black Bean bread. The idea for the recipe, along with the majority of the ingredient list, is taken from the Sourdough Home recipe. I tweaked a number of ingredients and amounts, but my main changes were to convert the recipe to all whole wheat flour and to change it from sourdough-leavened to commercial yeast-leavened. The first change was because I generally prefer whole wheat breads, while the second change was mainly to eliminate a po
Pain au levain
Pain au levain -crumb. Do you reckon he/she looks French and wearing a beret?!
Janedo's "basic bread"
Janedo's basic bread crumb
Leader's Baguette a l'ancienne
Baguette a l'ancienne crumb
In my ongoing quest for delicious, home-made baguettes, I baked the "Baguettes a l'ancienne" from Daniel Leader's "Local Breads" today.
