Between a full schedule last week, I still managed to try (as well as peruse) the formulas of the recent Modernist Bread book series. Below are shots of a two kilo Miche made from one of those formulas. They look okay, no? Yes? No? Well, honestly, I didn’t...
My brother in California uses some nice from flours Giustos. And while he lacks any rye or other desired grains, I did find a bag of teff! That led me to a Teff formula from Birdsong. The trick to Teff usage is pre-gelatinization followed by adding starter. Remember...
Despite recently purchasing an oven with a built-in proofer, a recent bake still resulted in what's known as a "blow out." A blowout is when the inner core temp of a dough isn't quite ready to bake. It results in an awful lot of un-even...
Miche, the classic round loaves of bold, brown, crusty bread. I’ve a certain affinity to classic French country breads, something to slice for tartines, crumble into a soup or slather with butter and jam. Here are some of the recent miche bakes of the last few...
Miche, a bread I’ve made for years, reminds me of my mother’s accounts of growing up in a mountain village in France’s Var region. She would often recall the way each family would make a large miche and bake in the communal village oven, loaves that...
