Serving Lavaneh (PIX)

[rebbetzin]

What recipe do you use for your French bread? It looks great. Thanks

Thank you!

I don't exactly have a recipe... I use a bit of "starter" that I keep in the fridge, and "feed" about once a week. Sometimes I add a bit of fresh ground whole wheat flour. There are tons of recipes on the web. They consist of water, flour, salt and yeast of some kind.

I have been making bread for over 40 years!! Wow am I ever getting old!!!


Unfortunately, I make bread by "feel" than a recipe. It is like a science experiment every week!

One thing that is important is using a "better for bread" type of flour.
The higher gluten content makes the bread have a better texture.

King Arthur has a good recipe.
http://www.kingarthurflour.com/recipes/classic-baguettes-and-stuffed-baguettes-recipe

I just read a really neat book, 62 Loaves by William Alexander. He also wrote the The $64.00 Tomato Both are worth reading if you are a bread baker, or a gardener.

 

[897tgigvib]

I google imaged Lavaneh because it just looks so good I was wondering what it was.

Rebbetzin, you are at the top of the image list, your Lavaneh. One was your description in your byh post.
I am liking it even more! I didn't know that was a way to separate whey

 

[Smiles Jr.]

Yup. Hens really do lay different size eggs.

 

[Chickie'sMomaInNH]

just because that bread looked soooo good! i just made the starter and tomorrow i will finish making it!