For my New Year's Eve bake? Pull, vat else! Hey I am working on my braiding technique and bake one of these a week. Also a chance to wish all my fresh loaf friends greetings, best wishes, health, health, happiness, interesting times and great baking! I also have a loaf of high hydration sanny bread on the go to balance things.
This is my yard sourdough before. I just gave it a nicer name, "Bakuran" means yard in Filipino and I called it that way because all of the influences of this bread came from our Bakuran. It is my best and favorite bread this year so I made another batch before new year. In the whole 2016, I haven't made a bâtard so before the year ends I shaped my favorite breads into bâtards!
I built my levain in 3 builds, it was very active and triples in 4 hours! This levain is literally escaping out of its house!
I was in my building's management office on Wed. afternoon. The building's Chief Engineer said that he had to discuss something serious with me. "I want you to make me another one of those olive breads" he said with all seriousness. Who was I to refuse? "Baguette or batard?" "Baguette." "See you on Friday" was my reply.
415g x 4 baguettes
The formula:
Notes:
Before I got into making bread by hand, this is the bread that I made in the bread machine. The original recipe is for a 1.5 lb loaf from the CD Kitchen website. I played with it adjusting the quantities for a 2 lb loaf since that is the minimum size loaf for the bread machine I have.
My daughter requested that I make this for Xmas dinner. So this weekend's bake was not very exciting. I did make 3 of these loaves for the soup kitchen as well.
One of the all-time favorite recipes here on TFL is the Blueberry Cream Cheese Braid that Floyd posted clear back in 2005. If you haven't yet, or haven't recently, read that post and the long string of comments that follow, I suggest that you have a look. There are a lot of good ideas in that thread.
Christmas Eve, I tried baking a loaf in the wood stove again, having learned a lot from Take 1. Same basic set up, with a few key changes. One, I waited until the coals had died down a bit more than the first try. Two, I used a 6-inch Fat Daddios cake pan inside the cast iron pot, and proofed the loaf in this as a bread pan.
I hope everyone is having a Merry Christmas and Happy Hanukah.
For Christmas Eve at our good friends I made some German style pretzel rolls which are always a big hit and went perfectly with the Saurerbraten that was served for dinner. I also made some potato pancakes to bring as well which everyone seemed to like.
No, that isn't my batard.
During our recent visit to my brother and wife in Albuquerque, their home baker friend, having seen my postings on TFL asked if I could give him a baking lesson. Just in case, I also packed up everything to make a few batches of SJSD batards. Everything except the kitchen sink and my baking deck, that is.
