March 10, 2016 - 7:38pm
I got back Jack and did it again
After returning from my trip out west and meeting with David Snyder on his home turf I couldn't wait to hit the oven running, so to speak. But what to do? I was torn between a bake of David's SJSD's and Hamelman's Pain au Levain w/WW. There are no losers here. But in the end the Pain au Levain won out. I've yet to get a bad bake from these. Easiest dough on earth!
alan
Share
Comments
It was great to have you visit, but I know all about baking withdrawal. It's nice to be home, again I bet.
Happy baking!
David
Sounds like you must have had a great time on your visit with David. I hope you can share some of it with us.
Anyway, your return trip loaves look perfect as always with great color.
Happy Baking!
Ian
As mentioned in earlier blog entries, my phone camera seems to redden the photos a bit when they are taken with the black background and overhead task light from the exhaust hood of the range top. They are still a rich reddish/brown before they start to "oxidize" (or whatever it is that softens the intensity of the crust color over time).
Also mentioned elsewhere a few days ago, I'd contacted David at the start of the year when I first scheduled my flights to visit my life-long friend in Lodi, some 130 miles north of Fresno. Mike accompanied me for what turned out to be a 4 hour lunch and conversations that included everything but asphalt repair and ruminating animal milking techniques. In fact a lesser portion of the time was devoted to anything concerning bread. It was particularly nice to be able to engage on range of topics rather than be a one-note discussion. And discover that we are indeed not one-dimensional animals but have multiple interests to share.
Very nice looking bread. i hope to try pain AV leaving w/ww in the next couple of week. In the pic it looks like your using a electric stove.
Yes it is an electric oven. It is a wonderful dough to work with, although I seem to be the only person on TFL who makes baguettes with it. As you can see, it certainly works well.
alan
Sorry for duplication.
best baguettes I have ever seen anywhere. They gave to taste as good as they look or there are no bread gods:-) The Coupe de Monde judges should use these as their standard. Well done and happy baking Alan
and I have a certain furry girl in mind. Can you as Lucy if her vaccines are up to date fort international travel, and if she can learn enough English to be a help instead of just an ankle biter?
Thanks. As I recently mentioned to someone else on TFL, after the first 10,000 baguettes it begins to get easier...
alan