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Pan de Campagne de Provençe
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 10:06
No worries, Brook - I was just engaging in a little bit of jocularity ~ the truth is, your descriptive and easy-reading writing style almost always paints a great picture for me; and any questions I do have, are always given a quick and comprehensive answer! Clap
 
 
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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 10:09
Tas,
 
Due to my professional activities with the GP online; I only cook / bake at wkends; however, I promise the next time I do prepare this rustic country French Provençal bread; I shall definitely do a pictorial ...
 
As a matter of fact, I am now photographing all our weekend meals and any holiday meals ...
 
TU ...
Margaux.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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MarkR View Drop Down
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Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 14:08
Margi, Excellent recipe! It is amazingly similar to one that I have adapted for country bread. But mine came from the Pennsylvania/New York area. The major difference in mine is that it also uses whole wheat flour in the bread section(not the starter). I do have some pics but they are loaves not rounds and a "weave".
I shall have to give yours a try!
Mark R
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 14:42
Mark. Sounds like a lovely flour blend. Why don't you do a pictorial in New England section with a history on ur bread ? Thanks for compliment on the bread. Fabulous .. one can polish off a round loaf all by themself !
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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MarkR View Drop Down
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Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 15:05
It's not really from New England, farther West and South I think. I don't really know any history on it. It's just a recipe a friend gave me that I adapted, but it's pretty close to original. Just an old country recipe. Bread is excellent though.
Mark R
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 February 2013 at 13:41
Mark. When a recipe has been handed down, given by a friend, has mixed origins just place in zone where prepared as Tas does. Since u reside in Florida, the bread would be Floridian.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2013 at 11:53
Just an update.

Today, at Friend Wife's request, I used this recipe to make sandwich loaves. Following Marji's recipe, I produced enough dough to make both a Pullman loaf and a regular, large loaf.

The verdict: An incredible sandwich bread. I would recommend it to anyone looking for something other than the usual white.
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2013 at 11:57
Brook,
 
Thank you for the compliment. Pleased to hear you and " Friend Wife " enjoyed.
 
 
Best regards.
Margaux.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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