I have recently converted my White Liquid starter into a stiff one, with a 50% whole wheat flour - 50% AP flour flour mix. I browsed through the bread books, and found that Hamelman’s Miche point a calliere appeals to me, in addition to be a favorite of mine. Miche it was, therefore.
I wrapped up my classroom sessions for the Master Food Volunteer program this past week. It's been a rewarding experience and I'm looking forward to participating in the demonstrations over the next 12 months. There will be a chance to teach some lessons in bread baking as long as I can develop a lesson plan that can be presented in an hour or so format that won't get deep in the weeds and lose the interest of the class.
Hello Everyone,
It’s been a long time since my last post, but I have not stopped baking. It comes and goes in waves for me, sometimes I do more and sometimes less, but I always make bread. And I look into TFL daily!
I am trying to figure out with slash pattern I like the most, or should I say what would apeal to customers most.
Cheers,
Wingnut
The obligatory crumb shot.
Tried out the one of the brioche recipes. Followed the mixing instructions. Came out great. I like that you retard it overnight in the fridge. Warm brioche for breakfast with coffee and jam, wonderful. I baked it at 325 w/convection.
