November 10, 2009 was an auspicious day. It was the second baguette day, and a day I thought would be as interesting and full of questions as I could be hoping for as early in the program as we were. I had my concerns of course, as the product we were finishing and baking was the direct baguette.
I have had several people ask about this recipe so here it is. Sorry for taking so long.
Inspired by Nathan's recent post, I made Mr.
Many years ago I went to South India with a group of Taiwanese friends to attend Dalai Lama's annual congregation. It turned out to be a bad idea for me as I never liked group activities. I deflected half way through the event and years' later I still felt embarrassed by it.
Today, I baked Hamelman's "Normandy Apple Bread" for the first time. This bread is a pain au levain spiked with instant yeast. It uses a firm starter and bread flour and whole wheat in the final dough. The apple flavor comes from chopped dried apples and apple cider.
Background:
Having a number of high school friends living in Montreal, I have had the opportunity to visit this city quite a few times over the years. I have always enjoyed its cosmopolitan charm and the French influences that have permeated its history and culture especially in the area of gastronomy.
It's been awhile since my last blog (late spring this year) so I promised Floyd - during his fund raising campaign - that I'd be back with another blog soon.
These were made with the San Francisco Sourdough starter from sourdo.com.
Vermont Sourdough on the left. San Francisco Sourdough on the right.
While out running errands this morning I stopped at St. Honoré Boulangerie in NW Portland. I took a bunch of photos but it was dark and crowded. These are the only two shots that came out.
The croissant, pain au chocolat, and pain au raisin we split were all good. Nice treats on a rainy day.
