Comments on: Poilâne-Style High Extraction Miche

By: Como los chinos « Madrid Tiene Miga

Como los chinos « Madrid Tiene Miga — Fri, 03 Jul 2009 10:54:08 +0000

[...] Recorría el histórico de Jude y me encontré con esta maravilla. [...]

By: Como los chinos | Cocinar

Como los chinos | Cocinar — Mon, 11 May 2009 19:52:51 +0000

[...] Recorría el histórico de Jude y me encontré con esta maravilla. [...]

By: Jude

Jude — Thu, 05 Mar 2009 03:28:40 +0000

Well that’s embarrassing… Thanks for the heads up. Updated the post to include 4 teaspoons of salt.

By: daryoush

daryoush — Thu, 05 Mar 2009 00:12:36 +0000

no salt in this recipe?

By: Elizabeth

Elizabeth — Fri, 24 Oct 2008 14:12:40 +0000

Excuse me for commenting so late but I’m planning to make some bread that calls for a firm starter. And I have a question. Probably a really dumb question. What was the final weight (roughly) of your firm starter? It doesn’t remain at 20 ounces, does it?

By: Sophie

Sophie — Thu, 19 Jun 2008 17:42:15 +0000

Your blog features a delicious array of recipes; the way you’ve chosen to present your recipe collection is admirable. We’d like to pass along a gift to you; it’s an acclaimed service that any cook with a recipe collection would feel honored to use. Please email sophiekiblogger@gmail.com if interested.

By: kellypea

kellypea — Sat, 07 Jun 2008 16:31:53 +0000

What a beautiful loaf — the slash so artistic, and the work? Jeez. Impressive!

By: Jude

Jude — Fri, 06 Jun 2008 02:54:31 +0000

Thanks for the kind words.
Reinhart is definitely a teacher at heart and passionate about his craft. He even answers my random bread questions via email.
It was very slightly sour which I like. Sometimes I leave it in the fridge overnight right before baking for more tang.

By: Natashya

Natashya — Thu, 05 Jun 2008 11:41:45 +0000

That is a great looking loaf, very professional. I like how Peter Reinhart encourages a little bit of play in bread baking. Some other master bread books make it seem like your kitchen will explode if you are off by a gram.
The crust and crumb look amazing and your scoring is very dramatic. How did it taste?

By: Baking Soda

Baking Soda — Wed, 04 Jun 2008 15:32:38 +0000

Love your slashes! Great job, thanks for being our buddy!