I went to a French bread making course a couple of weeks ago. It was held at Boulangerie l’epi on St Michaels Ave in Ellerslie. Thierry the baker, makes only sourdough French breads, and does a 3-hour evening course on basic bread making.
Ingredients :Approximate ingredients:
sprouted buckwheat groats, dehydrated over night (*See directions for sprouting below)
sunflower seeds, soaked 2hours
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"Local Breads" - Pain de Campagne531
I have made this bread several times of the past few weeks, but have not had time to write about it. It is the 3rd sourdough bread in Daniel Leader's book, and uses a liquid levain at 130% hydration. The dough is made with a[...]
"Local Breads" - Auvergne Rye Baguette with Bacon531
Baguette aux lardons is the 2nd bread in the chapter on "the Auvergne" in Daniel Leaders "Local Breads". According to my bread diary, I first made this on 9th December, but it would seem I've been a touch on the busy[...]
Ingredients :1 ½ cup of buckwheat
½ pound pork/ beef
5 cups of water
1 carrot
1 white onion
1 bell pepper
2 tablespoons of sour cream
1 tablespoon of cook...
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