I make a variation of this bread each Sunday; I've done so for the last several months. The result has steadily improved.
Hello,
Here are today's efforts (gifts for a friend, so I can't cut them to take a crumb shot!):
Rose Levy Beranbaum's French Country Sourdough Boule
Jeffrey Hamelman's Oatmeal Bread (straight dough)
Hello,
I've enjoyed the lovely bread served at the Grand Lux Cafe; I think this bread has outstanding flavor and a gorgeous crust.
I was wondering if anyone had ever tried reproducing it at home.
If yes, I would just love it if you were willing to share what you did, and how it turned out.
Regards, breadsong
I have a question.
When I tried to make a Gosselin or Mr Nippon's looking baguette, They turned out both of them were heavy baguettes. They are looking good indeed. My question is that is right? they are supposed to be heavy? I never had real one so that I can't figure it out. I hope that somebody tell me the fact.
I spoke to a professional baker on making bagels and he told me he uses ice in his dough. This lowers the temperature of the dough allowing for a longer mix time with the large mixer. Has anyone else had experience with using ice? Can you do it with other sour doughs?
I am currently baking 7 types of sour dough,30-40 loaves a week, no rye yet.
Thanks,
Jon
We just spent a weekend up in Victoria BC.
As you can see, it was beautiful. We had a great time. I have a new obsession now though:
Finalmente sono andato a far visita al Mulino Marino nel piccolo paese di Cossano Belbo in provincia di Cuneo. Che dire: un mulino speciale dove puoi incontrare delle persone speciali.
Finally I went to visit Mulino Marino in the small town of Cossano Belbo, near Cuneo. What can I say? A special miller where you can meet special people.
This is a late bake from Hamelmans "BREAD", chapter 6: Sourdough Rye with Walnuts, only with Walnuts being left out (no stock). This is essentially a 50% Whole Rye Bread. I used HOVIS bread flour for remaining 50%. most of the Rye inthis recipe is fermented.
Obviously, i have done a lousy job on proofing seem side down. I had hoped to get the artisanal effect that Hansjoakim had: here. Reason may be my boule shaping, DMsnyder would you chime in here for an advise of your boule shaping experience from SBFI?
Yesterday I tried my hand at a miche after reading so much about these loaves on this site. I must admit that I had to restrain myself from dividing it into three loaves as I was wondering what a three person household was going to do with an almost four pound loaf. I tried Hamelman's Pointe-a-Calliere (page 164 of Bread.) I had to make a few modifications. I was planning to do 85% whole wheat flour, 15% AP, but ended up with around 60-40 because I was lower on whole wheat flour than I had thought. Since I was baking
