I finally got time to bake and wanted to revisit the miche. After all of the multiple miches I was really looking forward to popping a spectacular loaf. And...the process had some flaws and the results are not up to my aspirations, but unlike a skydiver whose chute doesn't open, I will live to try again!
By adding some yeast to speed up my winter sourdough baking I received teriffic results. I used my Cuisinart 5 quart mixer for kneading and 8 inch proofing baskets.
White Levain Multigrain
270 grams H2O
¼ teaspoon (heaping) yeast
170 grams starter (100%)
460 grams flour
10 grams salt
1 cup mixed seeds/grains (add ¼ cup boiling water during autolyse)
Yesterday I very assertively backed my car into a snowdrift and my long-suffering neighbor came out and helped dig me out, yet again. (My husband came out in the middle of all this and dug too but that's his job so no more about that.) Anyhow, a situation like this calls for bread, and I didn't want to make some pointy-headed thing that only a bread enthusiast would enjoy so I searched through Hamelman and (drum roll please) found his Golden Raisin Bread.
Hi,
In my blog entry Test Tube Baking [1]: White French Bread I investigated how the final proof affects the outcome: Where does underproof end and where does overproof start, and what are the symptoms in the finished bread...
i just started making bread, so i bought some active dry yeast, as it was proofing it SMELLS like THE TASTE of my grandmothers bread but it did not taste like hers.
Sharon (fishers) posted [url=http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo.html]this video series[/url] originally and we both felt it should be easily available to TFL members. The series, entitled Formes de pains covers a variety of breads, either baguette- or batard-shaped originally, and demonstrates how to decoratively slash them as well. It's a gold mine of both familiar and less familiar breads you would run across in a French market.
