Saturday
What better reason to bake than catching up with family and friends for lunch. On a hot humid Saturday we drove down to Nat’s parents for a lunch with old family friends from her childhood. In our possession was our contribution to lunch … bread. A bread based on Gérard Rubaud’s formula for Pain au Levain.
Hello,
This bread I tasted for the first time last August (swoon).
After baking this bread in September, I kept remembering the wonderful aroma and flavor.
Time flies, and already it's the middle of November; time to make some more of this delicious rye.
The crumb, after 24 hours:
Please see the original post at Ovenmittsblog.wordpress.com for the recipe!
This is a bread using my most basic dough which I’d been using for a long time since I first started tempting to make sourdough-based Pain de Campagne-type bread. It’s simple, versatile and taste quite good without too assertive or too distinctive. It is good enough to bake as plain, basic sourdough bread but also good with various fillings, like dried fruits, nuts and seeds, etc…..or it was. Actually, I hadn’t used this dough for a long while.
The creative loaves white bread almost midíg make.
The leaven before baking in a day or two doing it.
All material kneading dough a little harder. When smooth and shiny, it's good. Double the size of ulcer I am lost. Dumps and the board smooths out a bit, then screw the oblong shape. Add to pots and pattern cutter blade on it, or make a thin batter ellapítva sample.
A little bread megvizezem the top of the sample rátapadjon. Let rise for 20 minutes, then lekenem I put the pots with water and cover. 220-degree oven 50 minutes in hot oven.
A few weeks ago I made a Sourdough with Candied Orange that was a huge hit around here. The arrival of a pullman pan coincided with my wife's demands to make something like that again. This is based on PR's BBA Panettone with the following changes:
My schedule cleared up enough that I could sneak in another test bake of this recipe last night. Based on yesterday's exchanges with Eric Hanner and MiniOven I made only a couple of adjustments from the previous bake, and in particular changed the rack and tile setup in my oven at Eric's suggestion. Here is a brief summary of this bake:
Pierre Nury’s Rustic Light Rye or Who Stole My Bubbles
yesterday I took the opportunity to knock up a batch of bread using the sour dough culture that i maintain here at work.
I have had some luck getting one of the chefs to do the sourdough crackers over the last couple of weeks that appeared here a short while ago.
I must say they turned out really good and loved by all those that tried them. Anyway it must have stirred me into some action.
I started my dough just before 8.00 am and after mixing took it back to my office where it was stretched and folded every hour
