Comments on: Fendu, and a Bit About Spiking http://www.wildyeastblog.com/2007/08/15/fendu/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 08 Feb 2012 21:59:03 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Jim http://www.wildyeastblog.com/2007/08/15/fendu/comment-page-1/#comment-21254 Jim Thu, 20 Oct 2011 13:35:47 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-21254 Susan, Thanks for this formula. Made it this week, and it came out wonderful! While my shaping is still a work in progress, the crust, crumb and flavor are terrific. Next time I may do an overnight poolish. But love that one can get a loaf of this quality in one day. Susan,
Thanks for this formula. Made it this week, and it came out wonderful! While my shaping is still a work in progress, the crust, crumb and flavor are terrific. Next time I may do an overnight poolish. But love that one can get a loaf of this quality in one day.

]]> By: MommaT http://www.wildyeastblog.com/2007/08/15/fendu/comment-page-1/#comment-13610 MommaT Sun, 11 Apr 2010 11:59:37 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-13610 Susan, You always use such a lovely range of flours. Where do you procure most of yours? Do you mail order or buy them locally? MommaT Susan,

You always use such a lovely range of flours. Where do you procure most of yours? Do you mail order or buy them locally?

MommaT

]]> By: Dan Lepard’s Barm Bread Revisited « At Home In The Kitchen http://www.wildyeastblog.com/2007/08/15/fendu/comment-page-1/#comment-13454 Dan Lepard’s Barm Bread Revisited « At Home In The Kitchen Fri, 26 Mar 2010 11:59:29 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-13454 [...] shape it into one big boule, Fendu style and proof it in a linen-ed basket at room temperature.  Mine took a little over 4 [...] [...] shape it into one big boule, Fendu style and proof it in a linen-ed basket at room temperature.  Mine took a little over 4 [...]

]]> By: Pan para piezas « mi cocina http://www.wildyeastblog.com/2007/08/15/fendu/comment-page-1/#comment-12125 Pan para piezas « mi cocina Mon, 02 Nov 2009 11:03:08 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-12125 [...] receta la saqué de aquí y está hecho exactamente igual de contenidos, cantidades, tiempos y técnica de formación de la [...] [...] receta la saqué de aquí y está hecho exactamente igual de contenidos, cantidades, tiempos y técnica de formación de la [...]

]]> By: Hackea Tu Vida » Blog Archive » El palito mágico http://www.wildyeastblog.com/2007/08/15/fendu/comment-page-1/#comment-12086 Hackea Tu Vida » Blog Archive » El palito mágico Thu, 29 Oct 2009 03:30:06 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-12086 [...] se han demostrado perfectos para hacer el que, hasta la fecha, es mi pan más bonito. La receta es ésta, con pequeñas modificaciones (para traducción macarrónica-festiva, me silben por [...] [...] se han demostrado perfectos para hacer el que, hasta la fecha, es mi pan más bonito. La receta es ésta, con pequeñas modificaciones (para traducción macarrónica-festiva, me silben por [...]

]]> By: El palito mágico « Madrid Tiene Miga http://www.wildyeastblog.com/2007/08/15/fendu/comment-page-1/#comment-12084 El palito mágico « Madrid Tiene Miga Wed, 28 Oct 2009 21:31:56 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-12084 [...] se han demostrado perfectos para hacer el que, hasta la fecha, es mi pan más bonito. La receta es ésta, con pequeñas modificaciones (para traducción macarrónica-festiva, me silben por [...] [...] se han demostrado perfectos para hacer el que, hasta la fecha, es mi pan más bonito. La receta es ésta, con pequeñas modificaciones (para traducción macarrónica-festiva, me silben por [...]

]]> By: Dan Lepard's Stollen Recipe | Apple Pie, Patis, and Pâté http://www.wildyeastblog.com/2007/08/15/fendu/comment-page-1/#comment-6045 Dan Lepard's Stollen Recipe | Apple Pie, Patis, and Pâté Tue, 30 Dec 2008 14:33:45 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-6045 [...] Bulk Ferment 90 minutes Shape Deflate the dough by kneading lightly. Shape into an offset fendu and roll with the marzipan as [...] [...] Bulk Ferment 90 minutes Shape Deflate the dough by kneading lightly. Shape into an offset fendu and roll with the marzipan as [...]

]]> By: Sourdough Chronicles: How I Was Mooned By My Own Bread (or, fendu shaping gone awry) at Too Much Food http://www.wildyeastblog.com/2007/08/15/fendu/comment-page-1/#comment-4157 Sourdough Chronicles: How I Was Mooned By My Own Bread (or, fendu shaping gone awry) at Too Much Food Wed, 16 Jul 2008 04:59:16 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-4157 [...] a fantastic resource for all bread bakers) Norwich Sourdough recipe, and ran across her tutorial on fendu shaping. I’ve been wanting to try different shapes other than the usual batard, so I decided to bake [...] [...] a fantastic resource for all bread bakers) Norwich Sourdough recipe, and ran across her tutorial on fendu shaping. I’ve been wanting to try different shapes other than the usual batard, so I decided to bake [...]

]]> By: Macfield http://www.wildyeastblog.com/2007/08/15/fendu/comment-page-1/#comment-3891 Macfield Sun, 29 Jun 2008 14:34:22 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-3891 nice nice

]]> By: kochtopf.twoday.net http://www.wildyeastblog.com/2007/08/15/fendu/comment-page-1/#comment-1968 kochtopf.twoday.net Wed, 02 Jan 2008 13:42:41 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-1968 <strong>Nachgebacken: Pain fendu mit Experiment...</strong> Schon als ich das Brot bei Susan gesehen habe, hat es mich an die Luzernwegge erinnert, und als dann auch noch Cascabel es nachgebacken hat, musste ich es auch ausprobieren. Mengenmässig habe ich mich an Cascabels Rezept gehalten, nur etwas wenig... Nachgebacken: Pain fendu mit Experiment…

Schon als ich das Brot bei Susan gesehen habe, hat es mich an die Luzernwegge erinnert, und als dann auch noch Cascabel es nachgebacken hat, musste ich es auch ausprobieren.

Mengenmässig habe ich mich an Cascabels Rezept gehalten, nur etwas wenig…

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