Old 01-09-2009, 06:31 PM
Dutchoven's Avatar
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Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Ciabatta and Boule

Originally Posted by chuckster View Post
Can someone point me to the instructions for this "folding" process?

Thanks - Chuck
The method is actually explained in a book "Bread: A Baker's Book of Techniques and Recipes" by Jeffrey Hamelman...here is a link to the Amazon listingAmazon.com: Bread: A Baker's Book of Techniques and Recipes: Jeffrey Hamelman: Books

Holy handgrenades Frances! They look great...bread voodoo...I like it...wondrous thing that gluten is...
Best to all!
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
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Old 01-10-2009, 10:32 PM
gjbingham's Avatar
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Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: Ciabatta and Boule

Nice boules Frances. Beautiful loaves of bread. Perhaps you've found your calling as a baker?

Didn't you (ages ago in my mind) pass on the Reinhart bread book - The Bread Baker's Apprentice? He suggests in that book that it is entirely valid to use a wild yeast starter in place of any other pre-ferment in his recipes. The rise times vary and you have to mess with the hydration, but the resulting bread will yield a loaf that is similar to his recipes, and quite possibly better if handled correctly. Looks like you're on the right track.

I killed my sourdough starter. Too little interest from my family. They seem to prefer bambi white bread.

Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

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Old 01-11-2009, 12:38 AM
Join Date: Dec 2008
Location: Melbourne Australia
Posts: 20
Default Re: Ciabatta and Boule

Frances - That bread looks fantastic.

Inspires me to move a little quicker with my oven build


Check out my progress to date

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