With all this talk on the forum about miche lately, I've been itching to give it a try. So when the excellent dmsnyder posted the formula for the miche he made in the SFBI Artisan II workshop, I decided that the time was now and the bread should be here!
Hey guys! Here's my post about Casatiello, an enriched bread with cheese and meat. I'm doing the BBA Challenge for a project in my high school. My brother and I share a blog (he's going to start writing soon) where we document our journey through the Bread Baker's Apprentice. Here's the link: http://bakingacrosscountry.wordpress.com/
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80% Rye with a Rye Soaker, plus Black Strap Molasses
Very close to 2kg weight of paste, baked in a Pullman Pan, resulting in beautiful bitter sweet flavour!
Before I went and watched my boss's dogs and house while he was away on vacation, I managed to bake a few loaves of bread that I did not get a chance to blog about.
The first loaf was a 100% whole wheat mash bread from Reinhart's Whole Grain Breads.
I have tried my hand at various recipes for Greek bread over the last couple years. People who visit Greece rave about the wonderful bread and I long to create such a loaf. David (Dmsnyder) has posted his latest improvement which I tried today with a couple of minor modifications. I won't re-post the recipe as David's is all you need to make this wonderful bread.
Today's bake involved my interpretation of the Tartine Semolina loaf along with baking the boules simultaneously in a Cloche and in a Combo Cooker. The finished loaves follow! The black crumb is primarily a combination of poppy seeds and black sesame seeds. The Combo Cooker loaf is on the left and the Cloche loaf is on the right.
A plate of pastries
Today, I made Peter Reinhart's Rich Man's Brioche from BBA. I've never made such a rich, buttey bread, but it was delicious. I could only eat one slice, but with raspberry jam, it made the best breakfast.
I posted this on the blog my brother and I share ( http://bakingacrosscountry.wordpress.com/ ) We're both trying to complete the Bread Baker's Apprentice challenge, and also, I'm completing a high school project about artisan breads.
Anyway, here's the post!
Kalanty was one of the many breads we made in class this week. I really liked this bread the best because of the toasted sesame seeds worked into the dough. Just before baking we rolled the tops in more sesame seeds and then scored the tops two different ways for different looks. We baked these breads in deck ovens with steam. One loaf was baked directly on oven bottom and the other was baked on a sheet pan. I could not tell much difference in the two loafs. I will do this bread again at home.
