The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

10/15/10 - Pain Au Levain with Scallions and Sesame Oil...

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breadbakingbassplayer's picture
breadbakingbass...

10/15/10 - Pain Au Levain with Scallions and Sesame Oil...

Inspired by one of Shiao-ping's early bakes...  I'll post a description shortly...  For now, here's a 360 degree view of the loaf...  It's cooling now, so I'll have to post crumbshot pics tomorrow...


Enjoy!


Tim








Recipe:


500g AP


300g Water


150g Sourdough Starter @ 100% Hydration


12g Kosher Salt


7 Scallions/Green Onions


Sesame Oil


962g Dough weight not including scalions/sesame oil.


 


Method:


10/15/10


10:00am - Feed storage sourdough starter 100g AP and 100g water, leave on counter covered.  Should increase by 50% in 2-3 hours.


12:40pm - Mix all ingredients in large bowl with wooden spoon.  When a rough dough forms, squish out all the lumps with wet hands, cover and let rest.  This should take no more than 5 minutes.


2:24pm - Stretch and fold dough in bowl, cover and let rest.


3:29pm - Stretch and fold dough in bowl, cover and let rest.


4:20pm - Stretch and fold dough in bowl, cover and let rest.


5:30pm - Stretch and fold dough in bowl, cover and let rest.


6:00pm - Wash, dry, thinly slice scallions, place in bowl and set aside.


6:30pm - Turn dough out onto lightly floured surface.  Stretch dough out like a pizza.  Brush dough lightly with sesame oil, and distribute scallions on top of dough.  Roll dough into log, then with the seam side up, roll dough up into a snail.  Please seam side up in floured banneton, place into plastic bag.  Proof for 3 hrs.


9:00pm - Arrange baking stone on 2nd rack from bottom along with steam pan (loaf pan filled with lava rocks, fill halfway with water).  Preheat oven to 500F with convection.


9:45pm - Turn off convection.  Take banneton out of plastic bag, sprinkle boule lightly with flour.  Lightly flour peel.  Turn dough out onto peel, slash lengtwise (along the roll), place into oven directly on stone.  Bake 500F for 10 minutes.  After the 10 minutes, remove the steam pan, turn oven down to 450F and bake for another 35 minutes.  After, turn oven off, leave loaf in for another 10 minutes.  Cool completely before slicing and eating.


Sent to Susan @ Yeastspotting on 10/17/10


 

Comments

Mebake's picture
Mebake

Wow! Genius, Tim, 360 d view !!


The loaf does look Beautiful. I checked out some Fridgedair Ovens yesterday, and the dealer said that they don't carry the Gas range Oven w/convection model.


A question though, does your oven vent steam? most ovens i found, including fridgedair have small vent shaft that runs from withing the oven ceiling to the top left side of the stove. Does it vent much?


awaiting your crumbshot..


khalid

breadbakingbassplayer's picture
breadbakingbass...

Thanks...  I have the Frigidaire Gallery Even-Cook Convection Oven...  I couldn't find the model number or serial number on the thing...


The oven vents at the back of the cooktop below the electronic controls for the oven...  It actually vents quite a bit.  Fortunately the oven is right next to the window, so I run the fan on full blast going out when I have the oven on...


Crumbshots are below...


Tim

MadAboutB8's picture
MadAboutB8

What a great oven spring!!!! I would love to be able to pull this off too.


I'd love to know what kind of oven you use? How long did you heat the oven for? At what temp? Do you use baking stone,  how thick is it? What kind of steaming method do you use?


Sorry for asking tons of questions. I'm just so impressed and inspired and wish I can do the same thing.


Sue


http://youcandoitathome.blogspot.com/

breadbakingbassplayer's picture
breadbakingbass...

Thanks...


See my response to Mebake for the oven model and details...  If I am using 1 stone, I preheat the oven with convection to 500F for about 45 minutes.  If I am using 2 stones on 2 levels, then at least 1 hour...  Also, place an oven thermometer directly on the stone while preheating so you can see what the actual stone temp is...


I use the Williams - Sonoma baking stone: http://www.williams-sonoma.com/products/baking-and-pizza-stone/?pkey=e|baking%20stone|55|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules


I have 2 of them.  One I have had for about 12 years no problem.  The other is just a few years old...


As for steaming, I have a cheapie aluminum loaf pan filled with lava rocks (for gas grills).  When I preheat the oven, put this pan in filled a little over half way with water.  When I am ready to bake, if there's any water left in the pan, I just leave it...  If I'm not sure, I'll add 1 more cup of water after I put the loaves in...  I take it out 10-15 minutes into the bake...


If you run through my blog, there are pics of my oven setup... http://www.thefreshloaf.com/blog/breadbakingbassplayer


Just practice and make note of what went wrong, and what went well...  That's the only advice I really have... 


Tim

breadbakingbassplayer's picture
breadbakingbass...

Here they are:


1 slice in:



2 slices in:



3 slices in:


LindyD's picture
LindyD

A very handsome rustic bread.  It's got to taste as good as it looks.


I missed your oven setup photos before.  What makes you decide whether to use one stone or two?

breadbakingbassplayer's picture
breadbakingbass...

Thanks!  Absolutely...  It tastes like a Chinese scallion pancake, but in a bread...


Those photos are somewhere on my blog...  It's not a specific post, but in some of my detailed process descriptions...


Quantity is the determining factor on how many stones I use...  If I make 4kg of dough, I can bake 4 boules, 2 on each stone in one bake...  If I'm just making 1 or 2 loaves, 1 stone is enough...


Tim

ronhol's picture
ronhol

I too am using a Frigidaire Gallery Convection oven, small world.


I have also been adding hot tap water to my pan while preheating my oven, to make sure the water is boiling, and the oven is humid, when I put my loaves in.


Another thing I do, is to switch from convection, to normal bake, after putting my loaves in, because that way I have less air and steam coming out of the top vent.


I also take a large pot, turn it upside down, and use it like a table on the back of the range, to warm my proofing loaves. One must be careful though, as it can be too hot.


I have been entertaining the idea of adding some kind of rocks to my water pan to increase the heat sink area, and cause more steam, but I was not certain what type of rocks, as I don't want them to explode.


I will try the lava, although, since it is so light, it has much less mass to hold the heat, but it should be stable enough to not blow up.


BTW, I like that pizza stone! Mine is round, so it resricts how many loaves I can put on it without them hanging over.

MadAboutB8's picture
MadAboutB8

She's so beautiful inside and out!


Thanks for answering my many questions regarding oven as well.


I also use baking stone, mine is round and about half the thickness of yours. A thick baking stone is not readily available in Australia. They're hard to come by.


I think I will need to improve my steaming techniques. Thanks for the information. That helps a lot:)


Sue


http://youcandoitathome.blogspot.com/

breadbakingbassplayer's picture
breadbakingbass...

Thanks.  You are very welcome for the info...  You may want to try just getting another baking stone putting the 2 stones together, one on top of the other...  I've tried that, but my stones are too thick, and it takes forever to preheat.


Tim

Mebake's picture
Mebake

Mighty Beautiful, Tim!


Thumbs up to you, and thanks for the info!

breadbakingbassplayer's picture
breadbakingbass...

Thanks.  You are very welcome.


Tim

breadbakingbassplayer's picture
breadbakingbass...

Just posted the recipe...  Enjoy!


Tim

kolobezka's picture
kolobezka

Beautiful crust and crumb!!!


no kneading?


zdenka

breadbakingbassplayer's picture
breadbakingbass...

Thanks Zdenka!  and Nope!  No Kneading...


Tim