my starter (affectionately named "dr.
I made Essential's Columbia from my recent purchase Maggie Glezer's Artisan Baking Across America. I liked the way it turned out and tasted with A/P, W/W, Rye, Wheat Germ.
Still working on posting!
Greetings, bakers,
My wife's christmas present was a baking course at the Lighthouse Bakery, a small bakery focussing on teaching and some wholesale.
We were 4 participants and made some wonderful breads out of 5 different doughs using biga, rye sourdough, sponge, poolish and pate fermentee.
The most surprising and spectacular of the breads we made was the pugliese, which is also the "signature" loaf of the Lighthouse Bakery.
Liz and Rachel, who run the bakery, are happy for the formula to be shared, so here it is:
Or so it would appear. Just look at these innocent, unbaked rolls. See how happy they are:
And then see them after being baked:
Ahh! Demon rolls!
Just wanted to share. :)
A recent blog post made me sit up and take notice. http://www.thefreshloaf.com/node/22954/getting-grigne-observation shows two loaves; one made with steam at the beginning of the bake, the second steamed later in the process. The first one looks better by a lot. Lately I've been making batards with two cuts. The most frequent outcome is that one of the cuts opens nicely and takes most of the bloom of the loaf, and the second opens a bit, and then seals over. In trying to diagnose
