There are 3 article(s) in Baking
09.01.12 Potato, Cheddar and Chive Sourdough Bâtard
Accomplished with mixed-leavening method for dough, and simulated hearth baking. Artisan, savoury. Goes well with cream cheese or soups.
I took this recipe from the back sections of Peter Reinhart’s ever-popular Bread Baker’s Apprentice where there are some good suggestions of enriched breads that use the mixed-leavening method.
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baking •
batard •
bba •
bread •
cheddar •
chive •
peter reinhart •
potato •
sourdough
27.10.11 La grigne
“La grigne” (lah-grin-yeh), as the French call it, or the “grin”. A result of scoring (or slashings) made during the final proofing stage before baking. What happens is that the slashes open up in the oven, releasing some of the trapped gas beneath the surface of the bread. Americans call it a bloomer. This is one grin that went over the top like a Cheshire Cat, not the nicest result for artisan slashes, but the volcanised effect was devastatingly beautiful for a picture.
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baking •
bba •
bread •
peter reinhart •
sourdough
07.10.11 Sourdough starter
This is my 7-day old sourdough starter culture, which is beginning to bubble copiously through natural biological leavening.
My formula is a concoction of Peter Reinhart’s tedious seed culture method and some good tips from The Fresh Loaf on how to keep the micro-organisms happy.
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baking •
bread •
sourdough •
starter