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March 9,2008

The Leaning Trails for Making Artisan Bread_Thom Leonard’s French Country Bread(second trail)

Thom Leonard’s French Country Bread_second trail

Recipe : Artisan Baking by Maggie Glazer

Learning Lessons:
  • shifted ww flour+ shifted gramham flour
  • firm starter
  • shaping & slashing
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      第二次再玩這個法式鄉村麵包,因沒有high extraction flour ,所以按書上的建議,將粗磨的麥粉跟一部份graham flour 過篩後使用. 也第一次試著劃螺旋花.  看的出來這回的oven spring 跟整型比前一 次好. Scoring 也有進步.

          上個禮拜買了兩小塊我們都很愛的cheese_ Sage english derby  & Comté,小人放學回家,有時會自己拿cheese 胡搞瞎搞來配麵包,有時還會弄點招呼他老豆,看來這小鬼對廚房之事還是有點興趣噢!

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Posted by homebythelake at 樂多Roodo! │10:28 │回應(5) │引用(0) │Bread
樂多分類：日記/一般 工具：編輯本文
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Dear Web

好漂亮的螺旋花紋喔,而且看起來真好粗
我....我又想再挑戰一次了 (捲袖) ^o^
Posted by ++ at March 10,2008 07:34

Dear Web,

Got the Compte earlier today and tasted it. It's nice piece of cow cheese. Taste a lot like Gruyere. I got MG's book this weekend. Hopefully I would be able to get to read her book before my 'bread' fever goes down.
Posted by Blue at March 10,2008 12:04

++:一次的量少做一點,這樣才不會變成負擔.

blue: 好唷, 我們一起玩.
Posted by web at March 11,2008 11:51

喔，我超愛這個農夫麵包，我不敢多吃那個脆殼，怕上火，可是裡面軟軟QQ白白帶點鹹味的「肉」，人間極品，比白土司好吃多了,吃再多也不膩。而且農夫麵包的「肉」比法國棍子多，所以我愛農夫麵包^_^
Posted by 小鈴 at July 20,2008 23:45

對不起，打錯了，是「鄉村麵包」^_^
Posted by 小鈴 at July 20,2008 23:49
  


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