Hi Vicki
Yes – it was a chewy sourdough – the centre was soft with a slight chew, and
the crust more chewy with a slight crunch, though I must admit that by the time
we got around to baguette, quite a few bevvies had been consumed ;-)
Wow, wow, wow….thanks so much for that perfect loaf link… I think i have found
my next project, and If I put on 5kg over winter breaking bread….i know I will
have had the pleasure of that beautiful looking bread :-)
I know a guy who has a sourdough starter which he says is very good , so now I
will have to ask him for some of it (he also gave me Keffir grains)
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Saturday, 24 April 2021 11:42 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: olive oil bread
Hi Steve,
Do you think it was sourdough? It probably was, and that requires a bit of
attention. On the 'The Perfect Loaf’ website they do a sourdough that looks
similar to your pic (at least on the outside)
https://www.theperfectloaf.com/sourdough-baguettes/<https://urldefense.com/v3/__https:/www.theperfectloaf.com/sourdough-baguettes/__;!!Nd8K6TfUt9jcQpcU_mCx!7M0QJAPU0EF4IPwMS_PsONmpsLSQfc_08r0KRxQuk9taDJD2exWALdmbEDTZxDmM9H_f-HNy$>
and there’s a great baguette-shaping tutorial too
https://www.theperfectloaf.com/guides/shaping-baguettes/<https://urldefense.com/v3/__https:/www.theperfectloaf.com/guides/shaping-baguettes/__;!!Nd8K6TfUt9jcQpcU_mCx!7M0QJAPU0EF4IPwMS_PsONmpsLSQfc_08r0KRxQuk9taDJD2exWALdmbEDTZxDmM9NySUMqv$>.
Though you could try making a baguette with any bread recipe really, depending
on the texture you’re after (which is what’s missing from your pic!)
Vicki. :-)
On 24 Apr 2021, at 11:28 am, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi All
This talk of fresh crusty baguette has me salivating… The Baguette we had to
mop the sauces and spread the duck liver parfait at Restaurant Hubert recently
was possible the best baguette I’ve
Ever eaten – look exactly like this photo. Which is probably like the bread
they eat every day in France?
OK collective breadmakers of the world, put aside your low carb keto diets for
a minute and think….What recipe and method would I use to make such a baguette?
Cheers
Steve
<image002.jpg>
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Vicki Taylor
Sent: Saturday, 24 April 2021 10:42 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: olive oil bread
Hi Jo,
It’s a crusty bread but the crust is thin and light and cripsy, quite different
from the harder crust of the sourdough I used to make (which was lovely in its
own way, as the sourdough was more dense anyway). It’s really delightful bread.
I subsequently found a recipe on NYT Cooking that used almost exactly the same
amount of flour to water that I used, except by intention. Tomorrow I will make
the same recipe as last week but with the recommended, lower amount of water,
and compare. Then next week I’ll do the NYT Cooking version, and see what we
like best. The NYT Cooking one is easier because it’s a no-knead version,
whereas I used my Thermomix to knead this one…
Vicki. :-)
On 23 Apr 2021, at 6:36 am, Jo Melmer (Redacted sender "jomelmer" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx<mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:
Your bread looks heavenly! It looks like a hard crust on the bread. I’ve always
wanted to try making bread with a hard crust and never got to it once I had a
bread machine.
Jo
On Apr 18, 2021, at 2:50 AM, Vicki Taylor
<vicki@xxxxxxxxxxxx<mailto:vicki@xxxxxxxxxxxx>> wrote:
I made bread today, the first since we’ve been in Canberra, and the first time
I’ve made this particular recipe for 8 years. I don’t have time for sourdough
anymore, so thought I’d give this ‘olive oil bread’ a go. However, I hadn’t
made ANY notes back in 2013, so I was feeling a bit apprehensive…
I stuffed up almost immediately when I wasn’t paying attention and forgot to
stop adding water…! The ‘dough’ was actually slop and I ended up having to
pretty much pour it into two small pans instead of shaping into a single
bâtard. My attempts to score the loaves were also sad because it was just
slush. Oh well. As mini-loaves, they taste great!
Vicki. :-)
<Olive oil bread in pans (high hydration mini-loaves).jpeg>
<Olive oil bread top view (high hydration mini-loaves).jpeg>
<Olive oil bread sliced (high hydration mini-loaves).jpeg>
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