K.A. Rustic Country Boule-1
K.A. Rustic Country Boule-2: Interior
K.A. Rustic Country Rolls-4: Rustic Roll + Interior
I recently purchased a King Arthur DVD; The Bakers Forum - Artisan Breads, from the K.A. website. Inside the DVD case there was a recipe for K.A Rustic Country Bread, so I decided to give it try. The recipe uses a poolish and is fairly easy to make. I doubled the batch size and made 2 boules and 11 - 3.5 oz. rolls using the shaping technique shown in Mark's video. I had previously had some problems with shaping and maintaining a nice shape especially with rolls. This was probably due to applying too much pressure and not having a flour free, dry counter to get good traction, as he recommends, for the shaping. my old way may have caused deflating some of the gas from the dough during shaping which inhibited the rise and oven spring. This time I followed the technique in Mark's video and the results were far better than I had been able to previously achieve. Anyway, I was pleased with the results, just need to do the drill more often. This dough was made using K.A. bread flour, which gave me less holes than I would have liked, but the crust, interior and taste is good. I used generously floured, unlined willow bannetons for the boules and baked both boules and rolls on parchment lined baking pans on top of a preheated stone with steam. Next time I will make the recipe useing K.A. French style flour. I have 3 bags in the freezer which I ordered from K.A. and have been experimenting with for baguettes/batards. I'm hoping the French style flour, which contains less protein (I think it's 9% vs. 11-11.5 for A.P and bread flour) than all-purpose and bread flours, will, with more folding during the bulk fermentation stage, give me slightly larger holes in the interior. I would welcome input from anyone who has any thoughts and/or experience using the French style flour or other similar flour for that matter. For anyone new to bread baking I would really recommend trying the K.A. Rustic Country Bread as it is fairly simple and uses a poolish and its pretty easy to make if you follow the instructions carefully. I would suggest scaling (weighing) the flour (I use 125 g. per cup) so that the dough is the right consistancy, fairly slack. I personally want to thank Mark (and his wife, who is his videographer) again for so generously sharing his knowledge and expertise through their videos and Mark's postings on this site. Much appreciated, Mark.