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Adventures in Bread-Baking - 2011-2012

This year's adventures in bread-baking will be drawn from a number of sources, all of which are referenced in the side bar.

Some of my inspiration is coming from the web; in particular, King Arthur Flour's Extra Tangy Sourdough. This remarkable bread is not for the faint of heart, as it has a very assertive sour flavor. That, though, is balanced by the fact that sourdough white bread has a glycemic index rating and overall nutritional value equivalent to, or better than, regular whole wheat bread. And one does get used to the flavor.

For this, I use a sourdough that I purchased from King Arthur Flour a few years ago. With regular use (every 7 to 14 days) and feeding, it has grown into something unique. At this juncture it's 100% hydrated.

And to add a little interest to the sourdough, I do the final proofing in wicker bannetons, available from either King Arthur Flour's store or from Golda's Kitchen In Toronto.

My other inspiration has come from Jeffrey Hamelman's "Bread" and Richard Bertinet's two great books, "Dough" and "Crust". Each of the latter is a multimodal text, as each book includes a DVD with videos that truly enhance and supplement the outstanding imagery in print.

A recent discovery has been the Tartine Bread book. This I'm still reading and digesting, print-wise, before I summon up the nerve to try its recipes.

Buon appetito!

Adventures in Bread-Baking, 2011-2012

	Pain de Beaucaire (recipe, from Wild Yeast Blog) 23 Aug 2012
	Norwich Sourdough (recipe) 08 Jun 2012
	Colomba Pasquale (King Arthur Flour) 06 Apr 2012
	Oatmeal Bread (Artisan Breads - CIA at Home) 19 Feb 2012
	(Upper) Old World Baguette (Leader's Local Breads) (Lower) Vermont Sourdough (Hamelman's Bread) 12 Feb 2012
	My annual Panettone Marathon December 2011
	Struan Reinhart Nov 26
	Scali Bread King Arthur Flour Nov 18
	Wild Yeast (Sourdough) Baguettes King Arthur Flour Nov 12 Foreground: White flour; background: sub 33% muiltigrain flour Feb 11 (Lower detail of crumb)

	Peasant Bread (Artisan Breads - CIA at Home) Sep 18
	Oatmeal Bread (Artisan Breads - CIA at Home) Sep 10
	Sourdough Multigrain (Hamelman's Bread) 12 June (bottom image features the 24 July batch of this bread in our new kitchen)


	Hamburger Buns King Arthur Flour 12 June
	English Muffins (50% whole wheat) King Arthur Flour 15 May
	Wheat & Spelt Sourdough (Wild Sourdough) Mar 27
	Fougasse (Dough) Mar 12 I ran out of counter space, so following the lead of an image from the book, I, too, hung mine up. Recipe in book made six fougasses each approx 20 cm diameter once baked.

	King Arthur Flour's Extra-Tangy Sourdough Feb 27
	Hamelman's Wheat Bread Feb 2 Final proofing in round bannetons (Lower image) Detail of crumb Apr 9

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