The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

KP Crumbworth's blog

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KP Crumbworth

Pain L'Ancienne is easily one of my favorite breads. I'm applying this technique (delayed fermentation) to the following...

12 oz flour ( 4 semolina, 8 bread )
10.2 oz ice water
1 tsp instant yeast
1 1/2 tsp salt

I'm interested to see the flavor/texture of this method using the 1/3 semolina flour. I went with 85% hydration figuring the semolina will absorb quite a bit of water. I put it together last night, and it's been de-chilling for about an hour, so I plan to bake in another 2-3 hrs. I'll post pics when it's done. I also have a batch of pain sur poolish going just in case:)

KP

KP Crumbworth's picture
KP Crumbworth

I made a boule today that was one of my better efforts.

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It tasted very good, but I think I can go wetter.

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I'm also looking for more of a blistery crust- one that crackles a bit more. I'm really trying to get the mix of crackle, shatter, and chewiness just right which is kinda tough doing 1-2 loaves per week. I have BIG plans this weekend which include deep dish, and regular pizza as well as a ciabatta, and another wetter boule.

Fun Stuff,

KP

KP Crumbworth's picture
KP Crumbworth

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I baked 2 loaves today (#'s 4-5) which were my best effoerts to date. I held back 7 oz of dough to use as my preferment tomorrow. Any suggestions on how to proceed from here? I was thinking of just using a standard recipe minus the poolish, but am now thinking the dough may be too dry. Any thoughts?

Gosh I have to learn to shrink pictures.

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