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 Fri, 08 Aug 2008 18:28:01 +0000 http://wordpress.org/?v=2.5.1 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-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-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-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…

]]> By: Chili und Ciabatta http://www.wildyeastblog.com/2007/08/15/fendu/#comment-1547 Chili und Ciabatta Tue, 04 Dec 2007 18:19:03 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-1547 <strong>Landbrot mit Sauerteig als Pain fendu...</strong> Zwischen all der süßen Weihnachtsbäckerei habe ich schon zweimal das Pain fendu (in etwa gespaltenes Brot) gebacken, das ich bei Wild Yeast gefunden habe. Sie hat in ihrem Blog das Formen dieser Brote sehr schön mit Fotos illustriert. Die Spalte... Landbrot mit Sauerteig als Pain fendu…

Zwischen all der süßen Weihnachtsbäckerei habe ich schon zweimal das Pain fendu (in etwa gespaltenes Brot) gebacken, das ich bei Wild Yeast gefunden habe. Sie hat in ihrem Blog das Formen dieser Brote sehr schön mit Fotos illustriert. Die Spalte…

]]> By: Susan http://www.wildyeastblog.com/2007/08/15/fendu/#comment-537 Susan Fri, 14 Sep 2007 14:02:49 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-537 Thank you for keeping me posted about your experience with the fendu, Annie. I'm so glad you've been making it and having good results. I love success stories! Thank you for keeping me posted about your experience with the fendu, Annie. I’m so glad you’ve been making it and having good results. I love success stories!

]]> By: Ann Timms http://www.wildyeastblog.com/2007/08/15/fendu/#comment-531 Ann Timms Fri, 14 Sep 2007 03:05:14 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-531 Susan, I think your Semi-sourdough is my favorite bread! I managed to kill of my starter and had to begin again, and today I made the recipe using the new starter which is rampant and only 6 days old. I checked your pictures and made the "hinge" wider and more pronounced this time, and my loaves looked like yours. Plus the crumb has lovely holes - and it tastes good too. I have to admit now that I mixed all of the ingredients together for the autolyse. Then I performed fraisage (sp?) and stretched and folded twice. Even made a run into town in between. Guess the bread fairies were with me today. Thank you for the recipe, A Susan, I think your Semi-sourdough is my favorite bread! I managed to kill of my starter and had to begin again, and today I made the recipe using the new starter which is rampant and only 6 days old. I checked your pictures and made the “hinge” wider and more pronounced this time, and my loaves looked like yours. Plus the crumb has lovely holes - and it tastes good too. I have to admit now that I mixed all of the ingredients together for the autolyse. Then I performed fraisage (sp?) and stretched and folded twice. Even made a run into town in between. Guess the bread fairies were with me today. Thank you for the recipe, A

]]> By: Susan http://www.wildyeastblog.com/2007/08/15/fendu/#comment-437 Susan Tue, 04 Sep 2007 01:33:11 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-437 Annie, I'm so happy to hear about your fendu! Yeast and salt are not added to an autolyse (nor is a preferment, unless it is a liquid one and needed for its water content, as here) because they would work against developing the extensibility that is the purpose of this step. Annie, I’m so happy to hear about your fendu! Yeast and salt are not added to an autolyse (nor is a preferment, unless it is a liquid one and needed for its water content, as here) because they would work against developing the extensibility that is the purpose of this step.

]]> By: Ann Timms http://www.wildyeastblog.com/2007/08/15/fendu/#comment-411 Ann Timms Sun, 02 Sep 2007 02:32:48 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-411 Susan, I don't know how you find time to do all you do - you must be many years younger than me. I love your blog and just had to try the fendu recipe, and your pictures made it so clear. I bought a dowel from my local hardware store and had it cut in two. They were puzzled when I told them it was for baking bread. I mentioned on TFL that I have been having some sourdough problems but one had recovered enough to bake the fendu today. Maybe my dough was too wet, but one stuck together while the other one was perfect. Let me amend that - it looks great. Too hot to cut to check the crumb yet. I don't have a mixer and I have great anxiety when it comes to kneading in salt, and this recipe yeast also. Is there some reason why the yeast can't be added before the autolyse? I was thrilled to hear the crust "singing" when the loaves came out of the oven, and I hope it will remain crisp. I do hope Stripes is feeling better, that was such a lovely story. I adopted an ancient cat from the local shelter in March, having said no replacements when my Minnie died. Henry is a love and hopefully we will have a few years together. Thanks for everything, A Susan, I don’t know how you find time to do all you do - you must be many years younger than me. I love your blog and just had to try the fendu recipe, and your pictures made it so clear. I bought a dowel from my local hardware store and had it cut in two. They were puzzled when I told them it was for baking bread. I mentioned on TFL that I have been having some sourdough problems but one had recovered enough to bake the fendu today. Maybe my dough was too wet, but one stuck together while the other one was perfect. Let me amend that - it looks great. Too hot to cut to check the crumb yet. I don’t have a mixer and I have great anxiety when it comes to kneading in salt, and this recipe yeast also. Is there some reason why the yeast can’t be added before the autolyse? I was thrilled to hear the crust “singing” when the loaves came out of the oven, and I hope it will remain crisp. I do hope Stripes is feeling better, that was such a lovely story. I adopted an ancient cat from the local shelter in March, having said no replacements when my Minnie died. Henry is a love and hopefully we will have a few years together. Thanks for everything, A

]]> By: Susan http://www.wildyeastblog.com/2007/08/15/fendu/#comment-276 Susan Tue, 21 Aug 2007 01:11:50 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-276 Zainab, thank you. Hi Liz, I'm glad you like the blog! This was my first time using the Golden Haven, but so far so good. Yes, it is malted. Malted organic flours are hard to find. I ordered this through a local natural foods store. Zainab, thank you.

Hi Liz, I’m glad you like the blog! This was my first time using the Golden Haven, but so far so good. Yes, it is malted. Malted organic flours are hard to find. I ordered this through a local natural foods store.

]]> By: fleur-de-liz http://www.wildyeastblog.com/2007/08/15/fendu/#comment-273 fleur-de-liz Mon, 20 Aug 2007 18:24:58 +0000 http://www.wildyeastblog.com/2007/08/15/fendu/#comment-273 Susan: I found your fantastic blog through The Freshloaf. What beautiful breads you make! And thanks for including all of us on your bread baking adventures. How do you like Giusto's Golden Haven organic flour? I've been ordering Giusto's Organic Baker's Choice through my local health food store, but I understand that Golden Haven has malt added. Do you like it? Thanks so much! Liz Susan: I found your fantastic blog through The Freshloaf. What beautiful breads you make! And thanks for including all of us on your bread baking adventures.

How do you like Giusto’s Golden Haven organic flour? I’ve been ordering Giusto’s Organic Baker’s Choice through my local health food store, but I understand that Golden Haven has malt added. Do you like it?

Thanks so much! Liz

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