This week in the Bread Baker’s Apprentice Challenge we tackle Poilâine-Style Miche. When it comes to artisan bread, the name Poilâine is synonomous with excellence. Bread freaks from all over the world travel to Paris to purchase bread from the Poilâne family. Pierre Poilâne started a baking business in 1932 in Paris, creating bread using stone-ground [...]
Posts Tagged ‘Toast’
#33. Poilâne-Style Miche
Posted in Bread Bakers Apprentice Challenge, tagged Bread, Miche, Poilâne, Salt, Sourdough, Starter, Toast on March 10, 2010 | 7 Comments »
32. 100% Sourdough Rye
Posted in Bread Bakers Apprentice Challenge, tagged Caraway, Rye, Sourdough, Toast on February 21, 2010 | 10 Comments »
I KNOW THAT WHEN YOU ARE SHOUTING ONLINE YOU TYPE ALL IN CAPITAL LETTERS. How do you whisper online? I need to know because what I’m about to say should be whispered. “I loved this bread!” I am whispering it because I am afraid I may be drummed out of the Bread Baker’s Apprentice Challenge. Most of my [...]
31. New York Deli Rye
Posted in Bread Bakers Apprentice Challenge, tagged New York, Potato Chips, Rye, Toast on February 17, 2010 | 7 Comments »
“New York Deli Rye“. Those very words conjure up some pretty powerful images. For Peter Reinhart, author of The Bread Baker’s Apprentice, those words bring back the childhood memory of having to make that agonizing decision on visits to Hymie’s Deli; would it be a roast beef, schmaltz and onion sandwich or a corned beef, coleslaw and [...]
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