The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain de Seigle

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jennyloh's picture
jennyloh

Pain de Seigle

I made these today with a chef.  This recipe was meant to go into a bread machine,  which of course,  the machine is me.  I made this all by hand. I tried 2 things today.  1 was to cover the loaf with a claypot to bake,  and another stay in the claypot to bake.  Of course it turned out that the one that stayed in the claypot got a nicer crust - golden brown.


But somehow with this formula,  the bread didn't rise too much,  I might have overproof it - 1 1/2 hours.  Went out for supper during that time,  by the time I got back, the dough looks more than ready.  The one with the claypot covered had a little more rise,  as I baked it immediately after I return.  Here it is:



 


The one that goes into the claypot,  didn't rise much. Just a little jutting up from the top that I score.  



 


Both were not as crispy as I like....I still do not have baking stone....sigh....I can't find it in China yet....can someone send me one?!....  But the inside is chewy, soft,  and the taste is a little more salty - I don't know if this is because of the salt I added or the chef that was quite well fermented....weather was good over here in Shanghai...warming up...


 



 


The crumbs are well spread out,  not a lot of holes. And the 2 loaves have slightly different taste,  somehow the boule turns out to be less salty,  why?  perhaps I left it overnight in the fridge,  it had absorb what ever is in the dough.


 


I guess I can say this is a pass?...


 


Jenny


www.foodforthoughts.jlohcook.com


 


 

Comments

PMcCool's picture
PMcCool

Those look very nice and delicious, too!  I'm impressed that you got a seigle bread to rise as much as it did.  The crumb certainly looks open.  It does not appear to have been over-proofed, from what the photos indicate.


While I like baking on a stone, a number of posters here do very well with baking their breads on baking sheets in an oven that has not been preheated.  You might want to do a search for the phrase "cold oven" or something similar.  I think Eric (ehanner) has posted some of his experiences with this technique. 


Keep on baking.  There will be ups and downs; just about every one of them will taste good, no matter how they look!


Paul

jennyloh's picture
jennyloh

Paul  - thanks for the encouragement.  I've tried the baking sheets method,  heating it up before I throw in my bread to bake,  it certainly turn out slightly more crispy than a cold baking sheet.  I guess without a baking stone,  difficult for me to compare which is better method. 


I'd be going to US,  and researching to get a stone and perhaps some bannetons as well from there, carry it back all the way here.....:) (hopefully it won't break along the way).  How heavy does pizza baking stone weigh anyway? Does anyone know if there's any place within Charlotte, NC, US that I can shop for some baking supplies?


After my purchase,  I'd be able to tell you all then,  whether there's any difference.