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My bread, let me show you it - A little less than a happy high
komos
komos
My bread, let me show you it
If you recall, since early February I've been playing with a sourdough starter a friend gave me for my birthday, roughly trying to approximate Peter Reinhart's method from The Bread Baker's Apprentice. In this bread making restart, the results have been consistently tasty even as some of the characteristics have changed. Edible down, I started tackling refinements.

This was the boule from my first go. Note the uneven browning on the crust and the slight misshape of the loaf. The slashing just barely opened up.



This was a boule I baked last night. I still don't have the crazy grigne that folks seem to oh and ah over in The Fresh Loaf forums, but it's more consistent all around.



I apologize for the grainy bberry shots. If I have a chance, I'll upload proper photos from home sometime later.
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Comments
solipsistnation From: solipsistnation Date: March 24th, 2010 11:53 am (UTC) (Link)
Ooh, nice.
komos From: komos Date: March 24th, 2010 11:58 am (UTC) (Link)
It's getting there. Before too long I'll attempt a full-on Poilane style miche.
latvianchick From: latvianchick Date: March 24th, 2010 12:03 pm (UTC) (Link)
Beautiful! Is that all-white, or part-rye, or what?
komos From: komos Date: March 24th, 2010 01:53 pm (UTC) (Link)
The first was all King Arthur unbleached white bread flour. Since, I've been running with roughly 20-30% whole wheat from a bag we got as part of the Red Fire Farm deep winter share. We've pinned the cinnamon aroma we get from the crumb to this addition, so I'll likely push that ratio further.

wanderyng1 From: wanderyng1 Date: March 24th, 2010 12:15 pm (UTC) (Link)
That is a damn fine looking bread.
komos From: komos Date: March 24th, 2010 02:10 pm (UTC) (Link)
\o/
(Deleted comment)
komos From: komos Date: March 24th, 2010 02:09 pm (UTC) (Link)
But it's just a wee boule...
(Deleted comment)
komos From: komos Date: March 24th, 2010 05:20 pm (UTC) (Link)
We'll see. For me, this bread has been like crack. Alone, that would be enough to bake.
wildflowersoul From: wildflowersoul Date: March 24th, 2010 01:07 pm (UTC) (Link)
Awesome!

I am so intimidated by the process and time it takes to do a whole loaf; I got as far as getting a firm starter made up, and promptly shoved it in the freezer when I realized how many more steps were involved. I think I may be exclusively making crumpets (which are darn tasty themselves).
komos From: komos Date: March 24th, 2010 02:09 pm (UTC) (Link)
Crumpets are pretty awesome.

It's really not as terrible as it looks on the outset. If you're using a no-knead method, the most complicated parts are mixing the dough and shaping loaves. Other than that there's a lot of waiting and some strategic application of heat. If you have a day, I'd gladly walk you through.

inahandbasket From: inahandbasket Date: March 24th, 2010 02:53 pm (UTC) (Link)
yum.
and purty.
komos From: komos Date: March 24th, 2010 05:21 pm (UTC) (Link)
With any luck, you'll find this a step in the right direction from the last.
tarotchan From: tarotchan Date: March 24th, 2010 05:36 pm (UTC) (Link)
Mmm a nice slice a little jarlsberg and I'd be a happy girl
komos From: komos Date: March 24th, 2010 06:03 pm (UTC) (Link)
I've found it to go really well with goat cheese, but I do understand that it's not everyone's favorite.
faux_eonix From: faux_eonix Date: March 25th, 2010 01:34 pm (UTC) (Link)
I swear I've eaten 1/4 of the batard already.

PS, this is the farm that supplied the flour. I'm down for a ride out there on Saturday if you'd like.

http://www.upinngil.com/
17 comments or Leave a comment