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,...
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...
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,...