We baked a miche the last day of the SFBI Artisan II (sourdough baking) workshop. This was one of the breads we mixed entirely by hand. The students' miches were scaled to 1 kg, as I recall, but our instructor baked a couple larger ones, using the same dough.
Well, the other day when I wrote about the Queensland floods, I didn't actually get on to write about that, but that's what came out. Thank you to those who offered encouragement and hope through your replies.
Saturday 1/15/11. Today, I am musing on my bread-ucation. Sort of a milepost marking. I have been baking for five months. But I am beginning to feel somewhat knowledgeable about a narrow category of breads, due in large part to (1) The Fresh Loaf and readings recommended here and advice given here, and (2) an enthusiasm for baking that has me making lots of bread as often as I can. I learn stuff every time I handle dough and bake bread.
Winter started with a bang this year and seemed like it would never let up! After two months of slapdash, subsistence baking I finally managed to find enough time (and energy) to bake some decent sourdough.
A simple miche based on Leader's method in Local Breads seemed like just the thing so I mixed up a double batch using about 75% WW flour and 25% bolted "Turkey" flour. With my kitchen being nice and cool the dough fermented for about 7.5 hours. Loads of flavor. Just what I've been craving. I feel much better now.
Marcus
Ok, I admit, my bookshelves are literally crammed with books, and I know that I haven't finished reading the three I got for Christmas. Bread Baker's Apprentice, King Arthur Flour Baker's Companion, and Taste of Home Baking... all really nice books and this gives me TONS of recipes. I am doing the BBA Challenge, so that has slowed me down from simply reading the book from cover to cover.
Desired DoughTemperature (DDT), at best only a gross-estimate of the temperature of a dough at the beginning of bulk fermentation (ref.: http://www.thefreshloaf.com/node/11719/ddt-calculation-question-daniel-t-dimuzio ) is too often ignored, or given only a brief word or two of non-specific, and often ambiguous explanation.
While having my morning tea and viewing the latest on TFL, I noticed yesterday was another beginning year for my membership. I wasn't going to post this bake, but what a great excuse to show what I did for most the day and evening yesterday!
The weather was gorgeous, finally another lovely warm sunny day.
Panned loaves (to paraphrase) don't get no respect.
It's the crusty, lean, free standing loaves that we tend to think of when we invoke the term "artisan bread."
But, as others have pointed out - it isn't the bread that should receive the term "artisan" - it is the baker.
There was no KA flour in the house, so I used supermarket ap for this. Along with a fair amount of olive oil, the result was a finer, softer crumb than I am accustomed to. Nevertheless, topped with salt, oil, parmigiano, marjoram and thyme, it made a delicious accompaniment for cheese.
I am partial to the round freeform shape for my foccaccia.
I came across polenta flour (maize flour) at Oasis Bakery (a middle eastern food store) and thought it would be an interesting ingredient for bread. I use polenta (coarse grind) quite often with my multigrains bread and I like its taste. It make the bread sweeter and give a nice yellow hue to the crumb.
