I was visiting the King Arthur Flour web site last week and, as I usually do, wandered into the "Professional" section of the site to see what might be new. There, I found a new formula for "Harpoon Miche." You know, with a name like that, I had to check it out. It sounded like a bread that would stick in your ribs ... if you weren't careful.
This morning, I baked two loaves of Pane Tipo di Altamura (1kg each) and one loaf of my Pugliese Capriccioso (1 kg) in my friend J.S.'s Wood-Fired Oven. The breads were baked for a potluck lunch for about 25 most of whom are Italian-Americans.
Both breads were cold retarded in bannetons after final shaping for about 18 hours.
Pane Tipo di Altamura
20 April, 2016
David Snyder
This is the latest bake in my series of attempts to produce a good looking and good flavored Pane Tipo di Altamura. I have continued to make modifications based on my experience to date and the experience and resources shared by other TFL members who are also working on this style of bread.
Total Dough | Wt. (g) | Baker's % |
Semola Rimacinata (Fine Durum flour) |
Pane Tipo di Altamura
14 April, 2016
David Snyder
My bake of Pane Tipo di Altamura on March 31 yielded a good looking loaf with very nice texture. However, the flavor was unexciting, except when the bread was dipped in olive oil. I thought it should be more flavorful.
Pane Tipo di Altamura
31 March, 2016
David Snyder
Back in 2011, several TFL bakers worked on trying to replicate Pane di Altamura at home. I participate with one bake (see: http://weightloss-slim.fit/node/24139/pane-tipo-di-altamura-quotlocal-breadsquot%3C/a%3E%29, but did not work to refine it and have not baked this bread since. Abe's (A BakEr on TFL) recent efforts have inspired me to give this bread another go.
Semolina Capriccioso
DMSnyder
March 25, 2016
This bread combines many streams of inspiration – my own Pugliese Capriccioso and San Joaquin Sourdough, Hamelman's Semolina Bread and Tom Cat's Semolina Filone, as described by Maggie Glezer in “Artisan Baking.”
Hamelman's 5-Grain Levain is always a delight with a crunchy crust and moist crumb full of seedy goodness. Highly recommended. Specifically, take the no-added-yeast/cold retard overnight option. It truly does make an enormous difference in flavor - for the better.
The exuberant oven spring and bloom is characteristic of this bread.
Sunday, I baked a couple loaves of Hamelman's Pain au Levain with Whole Wheat. This is a wonderful everyday bread for me. It's a favorite player in a host of bread roles. (No pun intended.) I see that alfanso has nominated it for some prestigious post - I can't figure out which one, but we definitely share an admiration for this bread. Here's mine:
Recently, some one posted a comparison of the Tartine breads and those of Ken Forkish. This reminded me how long it had been since I had baked a Tartine Basic Country Bread. I can't find that TFL entry now, but it doesn't matter ... even if it was just in my imagination. Here's what happened:
These loaves are still cooling. I will post a crumb photo and tasting notes when I slice one.
