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Mm, bread from Poujauran.
This bread was really good, perhaps the best I've eaten so far...not that I've eaten much. (Steingarten didn't think it was one of the best, hm!) Main difference between this baguette and others I've had so far is that this is saltier. Otherwise, the crust was heavenly to me. You have to eat it right away though; if you save it for later (as in a few hours), it'll DECAY.
It was only after asking the busy server (who was responsible for all the tables in the front room - talk about understaffed) post-first course, were we given a basket of standard rolls.
This is what you get in almost every German bakery - and there are plenty of them around in Germany.
In the Netherlands, a country poor in bakeries and poor in baking variety, it's a nomination to a design prize: Artisanal sourdough bread, by Dimitri Roels. Funny.
"Looking ahead with Bond Bread"
Flying Wing - cargo ship of tomorrow's skies! A sky freighter planned today for the commerce of tomorrow!
This loaf I used the dougfh setting then knocked back the dough and kneaded for a short while to get rid of the air bubbles, set to rise in a loaf tin and then cooked in the convection micro wave on fan forced.
Used Lauckes bread mix crusty white and German Grain mixed together.
Kai and his preschool buddy (and families) got together for dinner. The two kids got to cut out some shapes for pan-fried bread.
Title: Bread Display
Date: 1938
Location: Lakeland, FL
Description: The Polk County Baking Company was located at 1102 South Florida Avenue in Lakeland in the 1930s. Here an Auburndale grocery store made a display for customers.
Collection: Hinkley Collection
ID: Bread
As I say that bread machine is convenient, but if you want to get the best from it you have to do some little work too. I got this recipe from Japanese cookbook name:ホームベーカリーだから美味しい!黄金の配合率でつくる焼きたてパン (Golden Delicious Bread ! from The Bread Machine) the recipe name:ミルク たつぷり パン．オ．レ ( Milk Bread). In the book, the author bake in the machine but it will be better to bake in the oven. (You can bake in your machine but the result won’t be as good as in the oven. Because when you form the dough again to fit in the pan, the air pocket will be well distributed and the texture of the bread will be better.)
Because I want to use large pan, I double the quantity. Using Pullman pan is not tricky, just remember to brush it with a lot of butter (I like to use unsalted butter than shortening but fell free to use what you like.) to prevent the bread from stick in the pan.
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Easy Pullman Loaf from Bread Machine
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From Peter Reinhart's Whole Grain Breads (the 100% whole wheat sandwich loaf, just using a wild yeast starter)
Yesterday I discovered Ibán Yarza´s blog and I got really impressed with his "panarra" stories. Such a beautiful job being a bread baker! Today I bought a giant package of sunflower kernels and soon I will make a bread with it :)
Ayer descubrí el blog de Ibán Yarza y me enamoré de sus historias "panarras". Qué bonito oficio el de panadero! Hoy he comprado un paquete gigante de pipas peladas y pronto haré un pan con él :)
f3.2 1/25 ISO 100, Panasonic DMC-FZ7