Darn it, Ann, you just have to bait me with fresh crusty bread, don't you? Especially since I'm trying so hard to be good, because some day it will be above 60F, even here in Michigan.

Those look delicious.

Annie

Beautiful loaves, Ann! I always want some, whenever I see your bread.

Ann, I know you don't know me well, but would you understand that when I say... sometimes I could just kill you... that I mean it in the most friendly loving way?? LOL... Man that bread all looks great. I do think you're onto something baking a lot at once and freezing. If only for seeing it all at once in a lovely basket or when you have it in heaps on towels and such like your bagels, etc.

A couple of questions though. Why do you like doing both the levain and the biga? What do you find is the difference in the breads they produce and what do you like about each method. Heh.. thanks for the opportunity to brain pick.

Ann, I'm sure you've discussed this many times, but how do you wrap/freeze your loaves? I now have room thanks to a separate stand-up freezer. Thanks!

Show off! JUST KIDDING!

You're an inspiration and an encouragement for me to keep trying until mine look like that!!!

Beautiful!

Now, pass the butter, please.

Deanna

Wow! Those are lovely.

I also would be interested in why you did both a biga and a levain.

I usually do round loaves because I find it easier to get them to hold their shape and transfer to the oven. I guess I need to get some canvas I can use for a couche. Do you use one?

Coconut, I use bigas and levains interchangeably. The Biga I make is a "wetter" mixture and the levain is stiffer. I used 1 1/2 cups of flour and a cup of water in the biga and stirred it with a wooden spooon. The levain had only a 1/4 cup of water and I kneaded it. Since I was making a double batch of bread and had lots of sourdough starter I made one of each to see if one would be stronger than the other. They both performed about the same.

Goldgirl, when the bread is cold I wrap each loaf in papertowels and then into freezer bags. The paper towels keep the bread from being soggy when it defrosts.

Cloud Swift, No I don't use a couche. I had one years ago. Not sure what happened to it. But they really aren't necessary to get dough to hold its shape. I just space the loaves out on a large pastry/dough board, dusted with flour and cornmeal, sprinkle the loaves with flour and cover each one with plastic wrap. I use a peel to transfer the dough to the stone in the oven.

Do you ever parbake your loaves? Just wondering how that turns out. I've been playing with artisan bread in 5 minutes and have some on the rise right now and wouldn't mind trying this.
Nothing looks better than a loaf of bread! I think I will cook mine a bit longer though I like that darker crust. I haven't been underbaking but the crust isn't as dark and nice as yours.

Cookie8, No, I've never parbaked bread. I perfer a darker crust too. Just leave it in the oven a few minutes longer. When I bother to check the internal temperature it is usually between 205°F.- 210°F.

Ann

Thanks Ann, that's about what I figured. Good to know the results are about the same. I haven't been making bread lately since I've been doing this dental thing but when I start up again and start my Oregon Trail starter I am planning to try working with the Biga mostly to save my poor arthritis from some kneading.