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Fun With French Bread

ehanner on 21 Feb 2011 at 13:19

When 3 separate ideas rush over me at the same time, well I'm helpless to stop the resultant activity. Recently I saw Larry produce some beautiful baguettes and the Margaritta star shape. That got me thinking.

Then Proth5 (Pat) posts about her new Bear-Guettes. A dual yeast French mix that has the promise of wonderful taste.

The final thing that pushed me over the edge was receiving a bag of Central Milling's Organic Artisan Baker's Craft (Malted) from a friend who knows I will put it to good use. 

Slave to fashion

Toast
sphealey on 21 Feb 2011 at 11:15

I'm nothing if not a slave to fashion, so with a three-day weekend in hand I thought I'd give dmsynder's version of the SFBI miche a try. 

I followed the recipe pretty closely as printed.  The flour was King Arthur Bread mixed with 15% King Arthur Whole Wheat.  I did use the wheat germ, and also about 20 g of rye flour.  I probably ended up with a little more water (20-30 g) due to not reading quite far enough ahead in the ingredients list.

Longan Levain

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Syd on 21 Feb 2011 at 09:04

 

Levain

30g starter @ 100% hydration

60g whole wheat flour

60g water

Allow to ripen 8 - 12 hours.

 

Final Dough

150g levain

275g water

450g bread flour

80g dried longan

8g salt

 

Ciabatta

Toast
earth3rd on 21 Feb 2011 at 06:50

This is my latest attempt at Ciabatta. I used this recipe:  

Jason's Quick Coccodrillo Ciabatta Bread

I have to be honest though... I liked the Ciabatta No Knead better. I liked the flavour of the No Knead bread better. I must admit that the Jason's Quick Coccodrillo Ciabatta might have had a more open crumb and is a pretty looking loaf it just lacked in taste. Here are a couple of photo's.

This is the measurments I used for 2 loaves.

233 gr. bread flour

Italian wheat raisin walnut bread

Toast
zorgclyde on 20 Feb 2011 at 23:07

This is my first bread from Beth Hensperger's book Bread Bible: 300 favorite recipes. What I liked when I browsed the book was that every recipe had hand mix instructions, and they seem well-thoughtout and reliable. This was going to be my first time making wheat bread. I had a few tries with white bread, but nothing too serious.

Pan-demonium: Scones, Oatmeal Bread and Focaccia

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GSnyde on 20 Feb 2011 at 20:31

I baked in pans this weekend.  No, there’s nothing wrong with my baking stone.  I just have freezers full of baguettes, miches and other hearth breads.   Also, I was (and am always) craving scones (using Breadsong’s technique).  My wife was urging me to make another whole grain-y sandwich bread.  And I wanted a good accompaniment for Pollo Cacciatore.  So, it was scones, Hamelman’s Oatmeal Bread and Reinhart’s BBA Focaccia.

Lemony-Cranberry Flaky Scones

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