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, 12 Mar 2010 11:11:17 +0000 http://wordpress.org/?v=2.9.1 hourly 1 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…

]]> By: Chili und Ciabatta http://www.wildyeastblog.com/2007/08/15/fendu/comment-page-1/#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-page-1/#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-page-1/#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

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