So I've bee seeing Tartine bread realated posts and videos all over and I thought I had a good idea of the general principles, so I decided to try my hand at it. I tried to follow the general method: autolyse, mix, strech and fold every half hour, six times, shape, cold proofing overnight.
I had the most wonderful experience in San Francisco this weekend, as we were visiting the city with my husband's family from England. It was their first time there, and they loved it. There was a Farmer's Market on the Embarcadero near Ferry Building #23 this past weekend, and I had the pleasure of meeting Edmund Weber (below) of Della Fattoria of Petaluma. He had a wonderful selection of breads, as you can see (sorry it's a bit dark).
.............Am I a coward?
Who calls me “villain”? Breaks my pate across?
Plucks off my beard and blows it in my face?
Tweaks me by the nose? Gives me the lie i' th' throat
As deep as to the lungs? Who does me this? Ha!
Shakespeare, Hamlet II,2.
Broken Nose Bread
And so it came to pass that I was having a quiet morning at the office when I got a call from The Husband. "I've just come out of A&E" says he. "That's nice," say I. Possibly not the right answer.
Thought I'd be a little more adventurous this weekend and opted instead of my usual plain rustic Sourdough breads to bake something different. I found in my wife's pantry some almonds and honey and recollecting a recipe I'd seen somewhere decided these would be perfect for my bread. I set out with my levain starter which had been fed 5 hours previously and using organic stone ground unbleached white flour a little salt and bottled water made up my dough I left it to prove for 5 hours by which time it had doubled in size.
with apologies to C. Dickens.
The Levain (Charles St. Evrémonde)
Had a dinner party this weekend and wanted to make Forkish's Overnight Country Blonde to cut up for an appetizer. I didn't schedule accordingly—whoops!—and ended up making Forkish's 80% biga instead. (I threw in some olives during the folding process for good measure.) Since I already started the dough for Overnight Country Blonde, I proceeded to close it up on Sunday, after the fact, but it's OK; I'm now graced with a boule for dinner tonight.
It's about 95F this weekend in Southern California, so I had to adjust the schedule.
Not much to say about this one. Tasty and didn't last through the evening.
It had been a while since we had used our cherry yeast water so we decided to make aa large 1 stage levain using some hard bits that was a 13% extraction multigrain soft and some AP. It was refrigerated for 2 days after it doubled for this bake but we used some of it yesterday to make the cherry YW buns.
Several years ago, when I first started haunting TFL for clues on how to make Jewish Rye, I came across references to George Greenstein's Secrets of a Jewish Baker. The breads I made from this book were god awful which had nothing to do with George Greenstein and everything to do with the (lack of) skill of the baker. As time went on and I learned more about bread baking in general and Jewish Rye in particular, SOAJB got pushed to the back of the shelf and almost forgotten. And yet people like David Snyder reminded me of it with his occasional Jewish Corn Rye b
