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June 23,2008

The Leaning Trails for Making Artisan Bread_ small baguette and batard

Small baguette and Bâtard

Adopted Recipe: The Bread Baker’s Apprentice by Peter Reinhart

Learning Lessons:

  • sour_dough starter
  • 50% Sir Galahad Artisan Flour + 50% AP Flour
  • Shaping & Scoring

     歇手近兩個禮拜沒做麵包,這是今晚的成果.  還是在練割花, 這裡有兩篇關割花的討論(1), (2).我自己受益頗多,希望水上或水下的你 也有同感, 割花用的刀,每個人喜愛不同,我自已則偏愛serrate  knife.
frenchbread.jpg


Posted by homebythelake at 樂多Roodo! │11:16 │回應(3) │引用(0) │Bread
樂多分類：日記/一般 工具：加入樂多書籤│編輯本文
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Dear Web

我覺得造型是做麵包最好玩的部份
割花編辮子還有捏成動物之類的...大概是小時候黏土玩不夠的後遺症吧 :P
Posted by ++ at June 23,2008 15:43

Dear Web,

You are so cute to make the heart shape...
I love it! Too busy and occupied these days that I don't play around with the flour without the automatic process anymore. A note to you that I found portable steamed oven, would be much easier wouldn't it?

Love your 鈴蘭. Keep cool in the summer!
Posted by blue at July 1,2008 04:07

＋＋﹐blue:無意間擺出個心型的樣子也。自學做麵包多年﹐下周六﹐終於有機會要跟專業的麵包老師拿一個八小時的課﹐非常期待中。
Posted by web at July 4,2008 01:43
  


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