March 28, 2009 - 11:14am
white bread with ale poolish
I have to say, this is my favourite day to day bread to make. The texture is beautiful inside, which I believe is due to the small amount of whole wheat flour included in the recipe. If anyone is interested, you will find the recipe in "crust" (Richard Bertinet).
happy baking
ben
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P.S.
thanks to David, I watched your scoring video once more prior to scoring these!
Hi, Benjamin.
Those are gorgeous loaves!
Your scoring is outstanding. My first inclination on seeing the bâtard was to congratulate you on it. Then I read your postscript. I'm always happy when another baker seems to have benefitted from my tutorial.
I don't have Bertinet's books. Is that recipe a straight dough or a pain au levain?
David
Thank you David. I had read so much about scoring and done much research, but there is only so much you can glean from written advice, it wasn't until seeing your video that things really clicked for me.
In answer to your question this is just a straight dough. I love sourdough, but my schedule as a research scientist makes it difficult for me to keep going, this recipe is my first choice right now. The neat thing is that I use my own home brewed ale for the recipe.
regards
ben
Hi, ben.
I would hate to have you forgo sourdough bread, if you do love it. Many of the TFL members struggle with time constraints, and we've found methods to make wonderful bread, including sourdoughs, that accommodate to the other demands on our time.
If/when you want to explore this further, start a topic. You will get many good suggestions, I'm sure. Hmmmm ... There was a lot of discussion on this topic recently, but my recollection is that it was imbedded in a topic about another subject.
David
thanks for the advice David, I think I will be sure to look into this. I started a sourdough ferment this morning, in the hope that this time I'll be able to stay on top of it a little better. I'll let you know how things turn out.
regards
ben
These are beautiful loaves! I love the depth of browning you have on them...such nice loaves, color, crumb, crust, scoring just beautiful! They look delicious!
Sylvia
that's very kind of you sylvia, thank you. I am also pleased to inform you that they are indeed delicious!
ben
As a homebrewer and homebaker I would love to have some bread recipes using ale. My homebrew club is very active socially. We have parties often, do camping and other events involving food. I often try to prepare food using beer. I have a category for beer related foods in my recipe database. Can anyone supply a recipe for bread using beer.
Cordially, Bixmeister
P.S. I was just in Belgium and was given a recipe for preparing stewed meat using beer for those interested in beer food.
I often use beer instead of water in my bread recipe....
in particular Guinness and walnut go together well...... qahtan
http://www.leitesculinaria.com/recipes/cookbook/ale_bread.html