July 15, 2009 - 10:58pm
My attempt at Shiao-Ping's-J.MacGuire's Pain De Tradition
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 putting it onto the board..but I don't think it did to much harm.
My lighting is pretty bad in my dark kitchen tonight!
Sylvia
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Comments
Very nice looking loaf Sylvia.
Eric
Thank you, Eric! I'am happy I decided to make this bread. I can't wait to enjoy it with my Italian marinated chicken dinner tonight!
Sylvia
Hi Sylvia
That is very nice. It looks like the loaf picture in MacGuire's article!
About the crust - MacGuire's baking was actually 70 - 80 minutes all-up! Because my family doesn't like thick crust, I shortened it to 60 minutes. My crust also softens quite quickly but that's no problem for us. If you like a thicker crust so that it won't soften too quickly for you, you can bake it a bit longer at the medium low temperature.
I am so glad that you like the flavor of this bread.
Shiao-Ping
Hello, Shiao-Ping, I would like to thank for this recipe and watching the other loaves evolve is so encourageing to keep trying this method. I enjoy a crust just a little on the thicker side for this loaf. All your suggestions are very appreciated and very helpful!
Sylvia
Nice looking loaf, Sylvia. Your crumb looks very open and nice.
--Pamela
Hello, Thank you, Pamela!
The flavor is so delicious..it keeps me drooling over the other loaves Shiao-Ping has been making with JJM formula. The method used is so worth the time envolved.
Sylvia
Looks like you got great oven spring, the crumb is real open and airy.
Don
Hi, and Thank you, Don!
This loaf is pretty large but light and airy and puffed almost like a ciabatta!
Sylvia
Great looking crumb. Dave
Thank you, Dave!
Sylvia
Somehow I missed this formula posted by Shiao-Ping. I will look for it!
Betty
Thank you, Betty! Great method/recipe here you don't want to miss!
Sylvia
I can almost taste it. Must be delicious!
Hello and Thank you...we really enjoyed this loaf of bread.
Sylvia