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challah made with commercial and wild yeast

ejm on 30 Oct 2008 at 07:38
[center]challah[/center] After seeing Eli's version of Maggie Glezer's sourdough challah from her book A Blessing of Bread, I really wanted to make challah. But this particular bread uses a firm starter. (Firm starter?! I don' know noth'n' 'bout makin' no firm starters, Mizz Scahlet!) I don't have A Blessing of Bread yet (I do have Glezer's wonderful book Artisan Baking though and it's one of my favourites).

Join in the Breadline Africa Worldwide Blogger Bake Off

ejm on 29 Oct 2008 at 06:41
I don't know if any of the Fresh Loafians (thank you, Mark, for such an excellent term!) has already talked about this - there are SO many posts here!! But even so, it bears repeating: The Breadline Africa Worldwide Blogger Bake Off was created and began on 15 October 2008. (It ends on 15 October 2009 or when US$1 million has been raised, whichever occurs first.) With our support, Breadline Africa can "convert shipping containers into locations for food production and distribution.

Anis Bouabsa's Baguettes

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TinGull on 27 Oct 2008 at 13:06

Well, I've been MIA in the bread baking world for a loooong time, as I've been busy with my other passion, baking dog biscuits (Barkwheats).

I decided to make these baguettes following the simple...so simple recipe.  Holy.......smokes!  These were the BEST baguettes I have ever made in my entire life!  I've NEVER before been able to get a crust that crackled when I bit into it and a chewy crumb that was nice an open.  OH....this makes me want to do this every day now.

 

Pictures:

Vermont Sourdough

Profile picture for user Yumarama
Yumarama on 26 Oct 2008 at 10:18

Yeah, it's been a fair while. Not that I haven't made bread, I have, numerous batches in fact. But they were really mostly "sandwich" bread and all basic yeast things; specifically "Susan's Farmhouse White Sandwhich Bead" but using part whole wheat. Not as tasteless as store bought "Wonder" type stuff (which they were meant to replace) but not terribly exciting, either. On the up side, these numerous plain breads allowed me to play with the oven's temp a bit and I think I have it tweaked to be pretty accurate now so things don't burn too much. So let's get on with today's bake.

Introduction

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Jeanro49 on 26 Oct 2008 at 10:09

My name is Jean, the Belgian version (I am a guy).

 I have been baking bread for the last 30 years in an electric home oven,  never getting the perfct loaf.

I am loking forward to check out all the techniques you are using to get an artisanal loaf out of an electric home oven.

my field of experimenting now is "no Knead" bread.

I was impressed with the results i had in getting the texture and crust I have been looking for.

Le Pain de Beaucaire (bis) - research only

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proth5 on 25 Oct 2008 at 10:07

Oh the controversy!  So I thought to myself, the recipe cited in some posts was from a "Best Worker of France."  Why not consult the bread book I bought last April with recipes from the MOFs in Boulangerie.

Sure enough, we find the formula, method, and pictures from M. Auzet himself.  Although he hails from Avignon and at the time of publication lived in Cavaillon, one can consider him just a "stone's throw" from Beaucaire.  His picture makes him seem like a right jolly old elf and he is an MOF - so I'm going to take his advice on this.

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