March 8, 2016 - 6:47am
To get a nice Pain Au Levain...
...it takes a Pole living in London and some Canadian flour.
Hello All,
I've been around for some time now, but never really introduced myself.
I'm a software developer, currently living with London, and sharing a hobby with my wife: bread.
We've been baking for a couple years now, but got much more serious about it a year ago.
Good to be here with you.
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Normally I use British flours, to make it precise :)
Welcome, from a Canadian living in Canada (but who used to live in England)! Here is a good Pain au Levain recipe that I've had great success with > https://bread-magazine.com/sourdough-bread-recipe/.
I look forward to posts about your adventures in bread making!
bread would qualify.
http://www.breadcetera.com/?p=71
Remember since you are in the UK that your flour will not take up as much water as the ones in N America where this recipe comes from so start low and add more until it feels right. So what kind of SD bread do you consider to be the best one associated with Poland?
Welcome and Happy baking
The bread? Tricky.
First things that come to my mind are Silesian sourdough, then Prądnicki bread. But possibly the one which I see as an essence of good bread is baked in my Mom's home village - a wheat rye bread on sourdough and yeast. Something you just can't fake.
We usually bake a seedy wheat-rye bread or 100% whole rye with sunflower and rolled oats. I think they resemble the Scandinavian breads, but aren't based on them, we just made these up on our own and they seem to work well. I would add pictures if I new how to do it on mobile.
I like to try baking the breads locals like to eat from around the world. A good way to learn about all things bread and get to eat some good bread you wouldn't even know about otherwise.
Hey there :)
...or a Pole living in Poland with some nice flour from completely other side of the country.
best associated with Poland?