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Archive for the ‘Levain’ Category

Baguette Levain

Baguette Levain

 NOTE: This post is going to be edited later. DONE with many interuptions!

So this weekend was rather quiet and I needed a little bread fix. I have been lusting after the baguettes on The Fresh Loaf dubbed the Anis Baguettes, wonderful open crumb and a 20 hour ferment.  Janedo over there and also her blog, which I need to ask if  I may add her to my blogroll, she spent the day with the recipient of the best baguette in France award. He Anis Bouabasa shared with Janedo his process and formula. These are amazing if they are done correctly. My baguettes decided early on in our relationship they were not going down without some combat! Also, of course, I just cannot leave well enough alone. Here is an acknowledged baker with much more experience than I and I have to try to tweak things.

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White Loaf Au Levain

White Loaf Au Levain

 

 

 

 

 

 

 

 

 

 

This is a great sandwich bread and was based on a classic white loaf I have been making for some time. It has a really soft crumb and crust and this loaf had a really open crumb due to 20 hour refrigeration before baking. I had some time issues!

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