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Served at The Alma Hotel
Alma Wisconsin
Friday April 25th, 2025
Dinner @ "Les Amis", reigning 3 Michelin Stars restaurant at time of visit.
"Le Pain Au Levain Et Son Beurre Extra Fin De Chez Beillevaire"
The sourdough was too tangy for my personal liking. Plus it was also quite dense.
Not my slice of bread.
Well, it reminds me of one anyway.
This is what the underside of my sourdough loaves looked like. Because I baked them in my turkey roasting pan.
Even with a few layers of parchment they got browned in the pattern on the bottom of the pan. Quite cute.
If I bake any more bread this week...I have to give it away...there is just no more room in the freezer for any more 'stuff' ....
Well, not cheesy enough really. It looks beautiful, is nice and soft if you can believe it ... and of course the jalapeños in there pack a punch. But, still not enough cheesiness for me....
It's a one day sourdough loaf. I think maybe why it is soft..plus..it really pouffed up .. but, It took alllllll day....
and, a fair bit of babysitting. Plus I made my life harder by mixing up a big enough batch of dough for two loaves ... and, I didn't want two plain ones... which meant grating cheese and chopping jalapeños... my hands were on fire.Yes, I know I could wear gloves if I had a pair around that were thin enough so that I could actually feel what I was doing...but, no... had to soldier on without. Then, of course I had to have it in two separate bowls...mix it differently, etc... I put the inclusions in after the second round of stretch and folds.... that was a ... hm...mmm ...let me think what it was. It was hard work dammit !! Just try including stuff in an already resistant dough.... there was a lot of trial and error and folding and squeezing and ..well, a lot of swearing too... but, I got it.
By the time it had risen it was way ahead of the plain guy....due to the 'vigour' with which I had to 'include' stuff I'm sure, as well as a bit of extra moisture from the jalapeños even though they were well drained and patted dry...
All told, I'm ecstatic with the loaf.... with the exception of it not tasting quite cheesy enough for me. I bet I could have sprinkled some grated cheese on top for the last few minutes of browning with the lid off the pot.
I purposely scored only deep enough to expose a nice belly ..no ear required for me. I prefer an earless loaf.
Oh, and.... the pot!! I do not own an oval Dutch Oven... and, decided batards are a better shape for slicing and using so had to get inventive. I was going to use a large casserole but, instead decided to try my turkey roasting pan.
It was perfect!!
Two layers of parchment ... middle shelf.....thin as the pan is compared to a Dutch Oven .... it turned out beautifully....
Tony's of North Beach, Rohnert Park, California
www.gratonresortcasino.com/restaurants/tonys-of-north-beach/
Drew has cooked me a new loaf for the next three days
Having made a little more than needed - this half loaf will be frozen to use as croutons and breadcrumbs in the new year.
Drew used a variation of the Bakery Bits Caraway Seed Recipe - to make this loaf (no honey, not to my taste, but the addition or cumin and coriander seeds, very much to my taste)
Drew used a variation of the Bakery Bits Caraway Seed Recipe - to make this loaf (no honey, not to my taste, but the addition or cumin and coriander seeds, very much to my taste)
Drew was up at 5.30am this morning to cook the breads for the next few days - one for him and one for me.
