I could withstand the Leader's "Alpine Baguettes" and decided to give Hamelman's "5-grain levain" a try. I thought that there can't be anything wrong with a bread that Hamelman himself describes as "one of the most delectable breads".
This was the most difficult formula I've encountered. I'm somewhat discouraged by the outcomes of my breads. Even though I've tried it twice, I still didn't get that confident feeling I normally have with my dough.
I wanted to see if James MacGuire's Pain de Tradition procedure would improve my San Francisco Sourdough. My formula is as follows:
220 g San Francisco starter @75% hydration (ie, 126 g white bread flour and 94 g water)
374 g white bread flour
306 g water
10 g salt
2 g instant dry yeast
(ie, total flour is 500 g and total water is 400 g)
This is my attempt at this lovely bread posted by Shiao-Ping. I did a long write-up but just deleted it and would like to say..My loaf leaves a lot to be desired...but the 'Flavor is amazingly delicious' I couldn't believe how lovely, creamy, smooth and flavorful this bread tastes..the flavors that developed over the long fermentation are delicious...my crust did soften somewhat and I don't think as crispy as it should be.. I think my next attempt I may adjust my flour so there is a little less hydration. My dough stuck on part of the banneton when I was pu
This bread is fast becoming a favorite with us.
As I had such a lovely result from my last [url=http://www.thefreshloaf.com/node/12866/james-j-macguire039s-pain-de-tradition/][b]Pain de Tradition[/b][/url] using white flour, I thought I'd give it a try with whole-wheat flour. James said to make a miche de campagne, substitute 15% whole-wheat or up to 10% medium rye for part of the white flour, so my 100% whole-wheat version isn't conventional.
Many TFL users would recognise Mr James J. MacGuire's name as he is the technical editor for Prof. Raymond Calvel's "The Taste of Bread." In a 10 page article entitled,[b] "The Baguette" [/b]in the Winter 2006 issue of Mr Edward Behr's quarterly magazine "The Art of Eating," ie. No 73+74 issue, Mr MacGuire's message about a good French traditional bread is very clear: slow & gentle mixing with autolyse, long fermentation, and high hydration.
Hamelman's 40% Caraway Rye without commercial yeast:
I haven't cut into this yet, but I'm so pleased! I modified the recipe and only used the rye levain. It looks great. This bodes well for paying attention to fermentation temperatures.
I cut the recipe down to make a single loaf:
I have read a lot of press about a special baguette called "La Flute Gana" made by Bernard Ganachaud, one of the pioneers of the artisanal bread revival in France during the late 70's. I have tried to follow different interpretations of Ganachaud's recipe available in some bread books without much success so I decided to experiment and develop my own interpretation of "La Flute Gana".
This poor bread had a tough time of it with me. It's Pumpernickel Bread from the BBA. I made the levain version without instant yeast.
Ingredients:
7 oz. starter - 100% hydration
7oz. Giusto's pumpernickel flour
6oz. water
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