Comments on: Pain de Beaucaire http://www.breadcetera.com/?p=121 An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen Tue, 07 Sep 2010 20:29:07 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: SteveB http://www.breadcetera.com/?p=121&cpage=1#comment-2380 SteveB Sun, 30 May 2010 12:17:06 +0000 http://www.breadcetera.com/?p=121#comment-2380 Hi Tom, As you've discovered, precision cutting is key to the formation of a symmetrical pain de Beaucaire loaf in this recipe. Between baguettes and pain de Beaucaire, you're certainly developing your shaping skills! Hi Tom,
As you’ve discovered, precision cutting is key to the formation of a symmetrical pain de Beaucaire loaf in this recipe. Between baguettes and pain de Beaucaire, you’re certainly developing your shaping skills!

]]> By: Tom http://www.breadcetera.com/?p=121&cpage=1#comment-2379 Tom Sun, 30 May 2010 05:38:59 +0000 http://www.breadcetera.com/?p=121#comment-2379 Steve, Even with a three hour fermentation the bread looks amazing. In some ways this was much easier than the Baguettes. My only regret is that I was off by a 1/4" on my initial cut. This made the loaves slightly lopsided. Thanks for the recipe! Tom Steve,
Even with a three hour fermentation the bread looks amazing. In some ways this was much easier than the Baguettes. My only regret is that I was off by a 1/4″ on my initial cut. This made the loaves slightly lopsided.
Thanks for the recipe!
Tom

]]> By: Tom http://www.breadcetera.com/?p=121&cpage=1#comment-2378 Tom Sat, 29 May 2010 10:50:02 +0000 http://www.breadcetera.com/?p=121#comment-2378 Steve, This will be the third bread of yours I have attempted. So far I am pleased with the results even if i have not yet arrived at the perfect crumb structure. This bread will have its own challenges. The biggest of which is that I don't have a starter, 100% hydration or otherwise. I am improvising by mixing up 180g of flour/water and tossing in a 1/4tsp of yeast. I will give it eight hours at 78F (my water closet here in New Zealand) and see what the morning will bring... I will keep you posted. Tom Steve,

This will be the third bread of yours I have attempted. So far I am pleased with the results even if i have not yet arrived at the perfect crumb structure.

This bread will have its own challenges. The biggest of which is that I don’t have a starter, 100% hydration or otherwise. I am improvising by mixing up 180g of flour/water and tossing in a 1/4tsp of yeast. I will give it eight hours at 78F (my water closet here in New Zealand) and see what the morning will bring…

I will keep you posted.

Tom

]]> By: SteveB http://www.breadcetera.com/?p=121&cpage=1#comment-1918 SteveB Tue, 16 Mar 2010 11:52:27 +0000 http://www.breadcetera.com/?p=121#comment-1918 Khush, it's been my pleasure. Khush, it’s been my pleasure.

]]> By: Khush http://www.breadcetera.com/?p=121&cpage=1#comment-1914 Khush Tue, 16 Mar 2010 08:46:04 +0000 http://www.breadcetera.com/?p=121#comment-1914 I am very new to baking but absolutely love cooking and trying out new recipes. I am very very thankful to you for all the wonderful pictures and recipes that revive the wonderful memories of my student years in france and the its wonderful Breads . I will absolutely have to try this. Thanks. I am very new to baking but absolutely love cooking and trying out new recipes. I am very very thankful to you for all the wonderful pictures and recipes that revive the wonderful memories of my student years in france and the its wonderful Breads . I will absolutely have to try this. Thanks.

]]> By: SteveB http://www.breadcetera.com/?p=121&cpage=1#comment-1906 SteveB Tue, 16 Mar 2010 02:33:23 +0000 http://www.breadcetera.com/?p=121#comment-1906 a2, your comment has made my day! It's quite gratifying to learn that that Bread cetera is contributing, in some way, to renewing interest in home bread baking. a2, your comment has made my day! It’s quite gratifying to learn that that Bread cetera is contributing, in some way, to renewing interest in home bread baking.

]]> By: a2 http://www.breadcetera.com/?p=121&cpage=1#comment-1905 a2 Tue, 16 Mar 2010 01:32:34 +0000 http://www.breadcetera.com/?p=121#comment-1905 What a wonderful recipe. I love how the sourdough flavor came out - not too strong but definitely present. I couldn't be happier. Your method of breaking down the recipes, descriptions, and videos has renewed my interest in bread making! It seems much more approachable and I just got some starter to play with. What a wonderful recipe. I love how the sourdough flavor came out – not too strong but definitely present. I couldn’t be happier.

Your method of breaking down the recipes, descriptions, and videos has renewed my interest in bread making! It seems much more approachable and I just got some starter to play with.

]]> By: Pain de Beaucaire | Hefe und mehr http://www.breadcetera.com/?p=121&cpage=1#comment-754 Pain de Beaucaire | Hefe und mehr Fri, 23 Jan 2009 18:16:50 +0000 http://www.breadcetera.com/?p=121#comment-754 [...] “spannend” ist. Das Pain de Beaucaire entspricht beiden Foderungen. Die Erklärung von Steve lassen sich gut nachvollziehen, und das Brot sieht ausgesprochen hübsch [...] [...] “spannend” ist. Das Pain de Beaucaire entspricht beiden Foderungen. Die Erklärung von Steve lassen sich gut nachvollziehen, und das Brot sieht ausgesprochen hübsch [...]

]]> By: YeastSpotting October 24, 2008 | Wild Yeast http://www.breadcetera.com/?p=121&cpage=1#comment-526 YeastSpotting October 24, 2008 | Wild Yeast Fri, 24 Oct 2008 12:49:51 +0000 http://www.breadcetera.com/?p=121#comment-526 [...] Pain de Beaucaire ~ Bread cetera [...] [...] Pain de Beaucaire ~ Bread cetera [...]

]]> By: SteveB http://www.breadcetera.com/?p=121&cpage=1#comment-525 SteveB Fri, 24 Oct 2008 00:41:58 +0000 http://www.breadcetera.com/?p=121#comment-525 Flo, although Suas' book is not geared towards the home baker (its main purpose seems to be as a textbook for courses taught at the San Francisco Baking Institute), I have found it to be an invaluable resource. I have prepared a number of breads using formulae from the book and, with the pain de Beaucaire exception, I've had no problems with any of them. Although probably not suited to the novice baker, those with a bit more experience should benefit greatly from the book. I count the book among my top three favorite bread books. Flo, although Suas’ book is not geared towards the home baker (its main purpose seems to be as a textbook for courses taught at the San Francisco Baking Institute), I have found it to be an invaluable resource. I have prepared a number of breads using formulae from the book and, with the pain de Beaucaire exception, I’ve had no problems with any of them. Although probably not suited to the novice baker, those with a bit more experience should benefit greatly from the book. I count the book among my top three favorite bread books.

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