Last week I tried Hamelman's fougasse with olives recipe for the first time and had a very happy outcome.
However, in attempting to move the bread onto parchment after scoring it, I nearly had disasterous results, since the scoring leaves it without any 'backbone.' So I resolved to do a bake today avoiding last week's hassles by allowing the fougasse to rise on parchment paper.
Every time I spend five, six weeks with my family in Switzerland in summer, this is the bread I am looking forward to eating the most.
It is originally from Geneva (the French-speaking part of Switzerland) and its inventor is Aimé Pouly, the author of the book “Le pain” (available, but out of stock right now at Amazon, only in French, as far as I know).
Day one of Artisan II course at the San Francisco Baking Institute, Frank our instructor touched on a buzz word for me - Freedom. This was by no means any where in the manual or was there any hint on his part of an emphasis when he mentioned it; it was a casual passing comment. He said the best bread for him is a bread with a pre-ferment (poolish or sponge where there is a small amount of commercial yeast) and a levain (in the final dough which is then retarded), and that this combination gives you a lot of "freedom."
Once I've made a starter how long should I keep it before trying to bake with it? Does it continue to get more sour with age? MY AIM IS TO BAKE A REALLY SOUR LOAF...
I could not be much newer at this... I'm seeking two things:
1. VERY SOUR tasting results.
2. The simplest recipes.
first try without experience:
and...
this is the result
it's good looking but it's very hard.
second try with hope:
BUT,where is my rolling pin?
Gosh, my oven was running hot today. I was basically all day busy baking, which is a real threat. I spent the last two days hiking, walking around 14 hours in total, so I didn't feel like real physical exercise, the dough-kneading was just perfect.
Has anyone here come across the French wheat varieties known as Touselle or Touzelle? (I did search first.) Louis XI, gravely ill, thought that only bread made from Touzelle could restore him to health.
I ask because a friend has written about the rediscovery of these varieties, and wondered if anyone had access to the article L'homme qui plantait des blés by Isabelle FAURE in Nature & Progres No. 59 (Sep/Oct 2006).
Thanks
Jeremy
A week ago I came back from my camping trip to the Upper Peninsula in Michigan. It is not the first time that we are in Yooper country with our travel trailer, it was a little bit on the colder side but camping and fishing was great fun.
http://tssaweberusa.wordpress.com/thomas/sommer-trip-to-the-up/
This past weekend, I was looking for a sourdough formula that sounded interesting and just couldn't find one that tickled my fancy. So, I decided to free-lance a formula of my own. I had about 320 grams of well-fed levain that I pulled out of the refrigerator before leaving for church on Sunday. On returning home, I found it to be warmed up and at peak expansion.
I sold my first sandwich loaf recently! I think it turned out quite nice. I also made some sweet white batards, and experimented a bit on sourdough.
The sandwich loaf came out quite nicely, it was made using KA Bread Flour and SAF RED instant yeast at 70% hydration with autolyse and french folds. The batards were identical to these, but were made at 65% hydration with 25% AP flour and 75% bread flour.
