About
<p>olive bread</p>
This morning's bake. A variation on the formula that I have been baking in the last week or two, with 80% hydration. This time...
<p>crumb sourdough a l'ancienne</p>...
<p>baked in pot</p>
<p>on stone</p>
<p>sourdough a l'ancienne 1 - on stone, 2 on pot</p>...
This weekend I have tried another version of the a l’ancienne formula to make Ciabatta. Starter - as before Dough 200g starter 425g water...Read more
have been playing around with two different things - Peter Reinhart’s pain a l’ancienne, and some of the techniques discussed in the Jim...Read more
<p>pain au levain a l'ancienne</p>...
<p>pain au levain a lancienne</p>
I have been playing around with two different things - Peter Reinhart's pain a l'ancienne, and some of the techniques discussed...
<p>panettone mark 2</p>
<p>baguette au levain crumb</p>
<p>pain au levain au pot</p>
<p>Pandoro crumb</p>
<p>Pandoro cut</p>
<p>sourdough baguette crumb</p>
<p>Sourdough baguettes again (60% hydration, 35% low protein flour)</p>
<p>Pandoro 1st try</p>
