This 2+ kg miche is for an upcoming family gathering. Eighteen of us - most of 3 generations - will be getting together at the Central California beach town where my generation vacationed with our parents in the 1960's and '70's. There are lot's of wonderful memories of those Summers.
I've been hung up on this line from Tartine Bread regarding the Country Rye ever since I read it: "Use a medium-fine grind of whole-rye flour as opposed to a course pumpernickel rye, which will yield a very different result." And that's it, end of paragraph, end of story. He just leaves that hanging there like I'm not going to wonder day after day just what sort of "very different result" it would yield. Yeah... no, that won't do at all.
Hi all,
My baking this weekend was good, but not novel. I baked more of Sylvia's sandwich buns to have with Bulgogi. Still I feel like I should contribute a blog post this week. So, here's one of the many excellent recipes using stale bread (a plentiful commodity in our household). "Panzanella" (which I believe means "Nell's trousers" in Italian) is a Florentine salad, according to Wikipedia.
Inspired by the recent blogs about Pane di Altamura by Franko
http://www.thefreshloaf.com/node/24102/pane-di-altamuramy-ongoing-project
http://www.thefreshloaf.com/node/24172/first-success-altamura-project
and David Snyder
I've managed to fit in a mid-week bake, its actually much easier than you might think.
Decided make up a Pear Cider Bread, figuring that the extra sugars make the fermentation a bit easier. Mixed everything up as soon as I got home from work, stetch and fold a few times and leave to bulk ferment for a few hours. Shape before going to bed and bake first thing in the morning. It takes me an hour to get ready for work, and only 40 minutes to bake a loaf of bread - perfect!!
