Starting out on a simple mission to make the Pain Poilane (tm) inspired sourdough miche (walnut boule variation) from
Local Breads, I somehow managed to abuse these babies within an inch of their lives. They were in and out of the refrigerator, over-risen and overproofed, and cooked in a barely pre-heated oven.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_HRZtyhXJWA1UcEt6xTnOQrXdfDZowYNyXr0TGG1U1tnGHcEpmM9xklreoPuPsQuYnNEfEHjEbqWGk5lRb1HGJrGce5qT7DkdNr5NXnE9Og1tEnzGAZuBo3rgU4iPcnQmwOPwTvVGs8/s400/DSCF2362.JPG)
So much for trying to make bread conform to my timetable.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy56k52l0NPEDZusVd2L6_Drl2HoV5fRrl8F9p7bzF70Fz_aNnqKdVSc7fW6H4aJ-ryEp3_5A338vJL9U6OvYC2NFamr1ZRN6e-v4HPd1M_eSlXaNVyjN8sNOmlBqY-YrkOmxw0i3NPRM/s400/DSCF2365.JPG)
That said, I think I sacrificed some crust texture and puffiness, but they actually came out quite nice and soft and good.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSVLOWrm2YEttwtkHk1xs1VY98KNY-xGXb9H23cX12ltM_wcz-TdaWq7dMmKhCabshLy5Az2ZKWxlRBwjKeC81_-KTPD1p-ATmlrOpU2OzYmndNFEsNmSfgCYFWBMlU5UinJAcUVLmxw/s400/DSCF2363.JPG)
The walnuts dye them purple.
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