This year I hope to make Pain de Campagne shaped as pain de epi for the Thanksgiving table. I did a run-through to practice the cuts....
The one in the middle fit on my baking stone, the other did not- so I cut that one in two. Next time I will make skinnier baguettes before cutting and will probably make 3. Little individual epi rolls would be cute too.
I've become somewhat obsessed lately with Durum flour. It adds such a sweet, buttery flavor to the bread, which is good- because then I don't add butter when I have slice after slice of this bread!
With the completion of the laminated dough final, the next section begins. And it was a section that I had been anticipating for a very long time. It was the artisan bread section! Finally I would receive formal instruction on something I've been self-teaching myself (with many wonderful resources like TFL of course) for years.
We made baguette dough, poolish, and a 40% whole wheat dough in the course of 5 hours. The baguette dough would undergo retarded yeast fermentation in the refrigerator for 2 days, but the whole wheat dough we ended up baking off.
The first day driving kids to school since I got back from Taiwan last weekend was the first day of listening to Emma Ayres on a fine classical radio show, ABC Classic FM, the familiarity of which filled me with delight which was quite uncharacteristic of me. That day I counted the flowering trees that I had missed by the road side while I was away. The flame trees were alight with their chilly red color flowers, the Chinese favorite color. The vivid colors were like endorphins to me, sending me into fanciful thought of the depth of my memories.
This is Rose Levy Beranbaum's Pugliese recipe from her book 'the bread bible'. I hand mixed this recipe. I made them once before ' photos are posted on my blog' http://www.thefreshloaf.com/node/11681/pugliese-loaves and in a little lighter roast. This time I did a little darker roast...simply because I loved the aroma! The flavor starts with a great aroma and is delicious, creamy, nutty, buttery with a nice little chew. Just what you expect from Duram flour! I made these with a 17 ho
I suppose I was too worried about the section final that I had today. Despite many problems that happened when it came to forming my croissants and danishes, everything came together in the end!
It was an extremely interesting experience, fourteen bakers all trying to use a single proof box and two ovens in mostly the same space of time. Perhaps this is similar to what working in industry is like?
By the way, a week or so ago I added a new email notification feature that I think is really handy. If you go to:
My Account >> Edit >> Email Preferences
and check the box and save you can get a notification any time someone replies to a thread you've started. I'm finding this a great way of keeping track of responses to blog entries I made weeks or months ago that otherwise I'd miss.
I wrote a blog entry on MercyCorps.org today about The Fresh Loaf Fall Fundraiser that some folks here might enjoy reading. Fingers crossed, hopefully some other online communities and groups will use what we did as a model and hold similar drives from time-to-time.
Again, thank you to everyone who participated and/or showed your support.
I was inspired by Eric's medieval bread and wanted to try something different with Hamelman's oatbread. I ended up with a medieval bread/Pain de Beaucaire hybrid... I first shaped two baguettes of the oatbread dough. The two vertical sides of the baguettes were brushed with water, and the outer edge dipped in rolled oats. The inner side was partly sprinkled with coarse rye flour, and the baguettes shaped as below:
