And so begins the Year of Bread. The year that I begin to transform myself into an artisan baker. I am thousands of miles away from the Master Bakers in Europe, and I don't think a North American Bread Master has ever included the Canadian Prairies in his or her teaching tour, therefore, I need to improvise. My professors, in book form, include: Reinhart, Leader, Field, Silverton, Ortiz, Hensperger, and Beranbaum. Today I read a number of their "lectures", and have put together a school supply list:
Baking Stone (perhaps a wood-fired hearth in the distant future!)
Peel
Kitchen Scale
Lame
Couche
Banneton
Oil Mister
To celebrate Day One, I baked some Parisian Daily Bread (Baguette Normal) from Daniel Leader's book "Local Breads". It is a simple baguette recipe made without pre-ferment or starter; providing texture not necessarily taste. Topped with butter and capocollo, it was quite nice. Once the above supplies are obtained, I will be attempting Peter Reinhart's version of Philippe Gosselin's Pain a l'Ancienne from "The Bread Baker's Apprentice". Let's set the bar high at the onset!
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