Another fine artisan baker with a French Flair
We are back from the holidays and needed bread...
So back to baking some Champlains and was a bit nervous as my last bake before the
holidays did not go very well.....
I like the 'square scoring' that the Italian baker Matteo Festo sometime uses and his stuff on IG is amazing! He says it helps with oven spring and I gave it a go.....
https://www.instagram.com/p/Bdm9H_YAP5F/?taken-by=ca_mia_breadlab
I love the way it just opens up like a flap!
mantra and calling card. My wife is from St Louis and I grew up in Kansas City. I ran across this youtube video about artisan bread in St Louis and Kansas City with a treat at the end that reminds me of where we live now and what we think about when it comes to cuisine and what we like to eat and drink. I would suggest to smoke the Italian sausage though.
https://www.youtube.com/watch?v=tD7E5nD7900
Happy viewing.
This particular loaf is inspired from Maurizio at The Perfect Loaf. I was looking for a different flavour combination and this intrigued me. I am not particularly fond of fennel but the rave reviews convinced me.
Years ago, Lucy came up with a fruit stupid that had a sweetened, enriched bread dough for a crust. This time Lucy really want all out with an almond crust, adding a cream Anglaise and cream cheese filling with the fruit on top. This one is light years ahead of her first one if you ask me.
From Peter Reinhart’s Artisan Breads Every Day
Lucy was back on her Meta Verse 2.0 project. Her update is that instead of 2040 as the date we will be able to migrate our brains into the cloud, so we can live forever any way we want, has been moved back to 2050. This is terrible news.
