Weekend Cooking?

Jeffrey Archer is an experienced fiction writer - though unfortunately that's not a good skill as a politician (though some might argue it's a pre-requisite ). I hope he's a changed man after his spell 'At Her Majesty's pleasure'

Jeffrey Archer is an experienced fiction writer - though unfortunately that's not a good skill as a politician (though some might argue it's a pre-requisite ). I hope he's a changed man after his spell 'At Her Majesty's pleasure'

Personally, I think he was framed!

Is the kitchen finished, Jo ?

I made a Pointe-A-Calliere Miche. I pulled it out of the cooker 6:30 pm and the recipe says not to cut it open for 12 hours to let the flavors fully develop. The aroma from the bread is permeating the whole house. I'll just have to wait till tomorrow to see how it tastes.

Is the kitchen finished, Jo ?

Just about. I'm having the fabricators back to re-set the backsplash and fuse the seam on the granite. I'm not satisfied with the job. Also, I move the winerack from over the refrigerator to above the microwave (I needed a little more storage space). The new winerack is about 2" too shallow. So, I'm having the cabinetmaker back to take it out and remount. After that, DONE! I'll send pictures.

Duane, Helluva job on that bread. I think I can smell it! Please post flavor notes -- full descriptions, please.

Duane, looks WONDERFUL !! Did you rise it in a bannetton ? I've never heard of a Pointe-A-Calliere Miche - what sort of bread is it ? (Apart from sourdough, I know that you only use natural leavens.. )

Is the kitchen finished, Jo ?

Just about. I'm having the fabricators back to re-set the backsplash and fuse the seam on the granite. I'm not satisfied with the job. Also, I move the winerack from over the refrigerator to above the microwave (I needed a little more storage space). The new winerack is about 2" too shallow. So, I'm having the cabinetmaker back to take it out and remount. After that, DONE! I'll send pictures.

Looking forward to seeing the pictures. Won't the wine get hot over the microwave, though ?

Duane, Helluva job on that bread. I think I can smell it! Please post flavor notes -- full descriptions, please.

Oh it was really jammy with strong boysenberry flavors.

The crust is very substantial with the crumb being light and airy. There is a little bit of a sour taste to the crust. I'm mostly pleased with how it turned out.

Duane, looks WONDERFUL !! Did you rise it in a bannetton ? I've never heard of a Pointe-A-Calliere Miche - what sort of bread is it ? (Apart from sourdough, I know that you only use natural leavens.. )

Ok the Miche from what I have read is a big round rustic country bread. Lionel Poilâne of Paris France made it as his most famous bread. The Pointe-A-Calliere Miche is one that is named after the original settlement in Montreal. This version of Miche is a very wet dough, 80% hydration. The flour was 90% whole wheat and 10% bread flour. I use a wicker basket line with a dish towel covered in flour to let the dough rise in. The dough still stuck to the towel and ruined the look. When I turn it out to bake it the dough has a very low profile, sort of like a cow pie. Here is a picture of one that I did before that shows the imprint from the basket a lot better. http://djardine.mooo.com/albums/bbq/P5200634.JPG

Duane, they look great. 80% hydration, no wonder it stuck ! One trick I've learnt is to have a spray water bottle handy - then if the cloth sticks, just spray the fabric from the outside (you can get it quite wet). It will then release the dough without too much damage. I'm actually surprised they rose as well as they did, given that it only had 10% bread flour. Very impressive..

Celia I think the one I did last year the dish towel was sprayed with oil then dust with flour and I didn't have a problem with the dough sticking. Nice to know about the water. I just ordered a book called "Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers" Time to try some different things. I have been poking around some bread forums that have lots of posts about sourdough and learning more and more. Here is the post of the Miche including the recipe that I used. http://www.thefreshloaf.com/node/6405/p ... oilanequot

Geez, this makes me wish I knew how to make breads.

Aside from a few simpler forms of Chinese pastry, I'm a total klutz.

I'm in total awe at results like this.

-Paul W.

Paul, any man who can spend hours collimating a scope has the patience to learn how to bake bread.

The secret is simply not to give up when it doesn't work the first couple of times. I think baking is the ultimate trial and error hobby. My advice though is to start with yeasted bread first, nice, quick results, and then move onto sourdoughs once you've got dough handling down pat.

Duane, thanks for the link !

That bread looks amazing Duane...I am so impressed!

http://www.thefreshloaf.com

I love that site. I never post though, I only read.

Celia I think the one I did last year the dish towel was sprayed with oil then dust with flour and I didn't have a problem with the dough sticking. Nice to know about the water. I just ordered a book called "Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers" Time to try some different things. I have been poking around some bread forums that have lots of posts about sourdough and learning more and more. Here is the post of the Miche including the recipe that I used. http://www.thefreshloaf.com/node/6405/p ... oilanequot

Duane, the forum at http://sourdough.com.au/ is where the diehard sourdough bakers hang out. No mention of commercial yeast there, it's all natural leavens. Some really interesting technical discussions there that might appeal to you.

Geez, this makes me wish I knew how to make breads.

Aside from a few simpler forms of Chinese pastry, I'm a total klutz.

I'm in total awe at results like this.

-Paul W.

Paul I agree Celia you can make bread. I started off making flat breads like Naan and Pita Bread. They both taste great and you learn how to work with dough.

@ Celia yea that is one of the forums I have been reading.

@Cynthia thefreshloaf is an amazing site isn't it? I like the pictures they have of bread there. I'm not brave enough to post at any of those sites yet.