This boule version of DMSnyder's handsome miche is scaled down to 1kg, and I've altered the formula a little, hopefully while remaining fairly true to the spirit of the original.
I love big, crusty, whole wheat, sourdough bread. I may have mentioned that in a previous post... or two. That flour, water and salt can transform into something like this never fails to amaze me. My tired brain particularly appreciates that such simplicity can still produce such wonderful bread - anything more intricate just isn't in the cards right now.
Hello,
Many thanks to Daisy_A for her wonderful posts:
Sourdough Wholemeal Lemon Bread, and Mexican Chocolate Crackle Cookies!
I wanted to bring some flavors to the table that remind me of sunny places, as it's been rainy and wet where I live for quite awhile. Daisy_A's recipes seemed perfect and lovely to share with our dinner guests.
Last week I made San Francisco Sourdough, and learned a lot. I decided to try it again this weekend with some variations relating to flour mix, dough handling, retardation time and loaf shape.
As I mentioned to Larry on the other his post yesterday, I made your cheese bread ( I was about to..).... but I found out that I didin't have enough sharp cheese although I though I had enough... So, I made " Cheese sheet" to fold into the dough like making croissants instead.
It is not neat..
I have been baking every Saturday since last December. While browsing in The Fresh Loaf, I noticed SylviaH's posts about Scali bread and decided that this would be this weekend's task.
The recipe is from King Arthur (here is their blog post). I didn't follow the exact recipe because I prefer leaner bread.
Biga:
I realize that there is a certain urge here on TFL to publish only the best loaves and the best photos of them. We all want to show each other the best we can do. But in this case, I am publishing what I consider to be a failed attempt at a beautiful bread in the hope that I will learn to improve it from the comments I may receive.
This is my first ever walnut loaf. I loved it! It sure pairs well with sour cheeses/spreads. toasted, it is even better! Rye flavor is enhanced after 24 hours. It is basically a 50% Rye, 50% Bread Flour.
