The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This Week's baking 9-3-15: SJSD baguettes and Pain au Levain with Whole Wheat Flour

dmsnyder's picture
dmsnyder

This Week's baking 9-3-15: SJSD baguettes and Pain au Levain with Whole Wheat Flour

Nothing new this week, but two of our current favorites, baked yesterday and today.

San Joaquin Sourdough Baguettes. The left-most as an Epi.

We had finished off the last batch of these for dinner the night before - Sandwiches of Smoked Chicken/Apple Sausages with spicy brown mustard. Last night, we had some of the Epi, still warm, with a beet, fennel and blue cheese salad and cold roast chicken.

Pain au Levain with Whole Wheat Flour from Hamelman's Bread

If I could have only one bread to eat the rest of my days, this one would certainly make the final four. Tonight, fresh out of the oven, it was particularly delicious with a thin spread of very fresh Point Reyes Blue Cheese. Yum!

Happy baking!

David

Comments

PalwithnoovenP's picture
PalwithnoovenP

I love their their dark crusts, and the creamy crumb. They would really make a fine sandwich.

AbeNW11's picture
AbeNW11 (not verified)

To open up so well. Once again... really lovely loaves. Gotta love that crumb in the last photo.

Skibum's picture
Skibum

Yes you always get your scoring down well and a beautiful bloom. I have been struggling all summer with the batard and trying to get a good ear. It is not easy! Inspired by what I see here, I will press on and console myself with another slice of pulla.

Happy bakiing! Ski

pmccool's picture
pmccool

Another lovely bake, David.

Paul

dabrownman's picture
dabrownman

 sounds especially yummy.  That Pain au Levain with WW is especially nice and i wouldn't mind being stranded on a desert Isle with a few of those.  Well done and

Happy baking David

dmsnyder's picture
dmsnyder

David

alfanso's picture
alfanso

And that dark bake...Mmm, mmm, mmm.

We want more, we want more, we want more!

alan

alfanso's picture
alfanso

"If I could have only one bread to eat the rest of my days, this one would certainly make the final four."

Allow me to add another few to what might qualify: your sesame semolina Italian bread, SJSDs, and a fabulous but hopefully not forgotten posting of yours from Oct. 2012 "Sourdough Baguettes: Gosselin's 'baguettes tradition'".

Just back from a few weeks away from the oven I just had to get a set of the Italian batards under my belt as a first bake.

alan

dmsnyder's picture
dmsnyder

The SJSD Baguettes have gotten to be such a routine with me ... "Oh, oh! We're down to the last one in the freezer. Better make another batch!" ... I have neglected to make some other other baguettes, like the Gosselins, that I really do like. But then, there are other breads I haven't made in a while. Challah. Miche. Detmolder 70% rye.

Sometimes I wish I could bake, like, two slices at a time.

David