The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Measuring Up the LCCooker

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SylviaH's picture
SylviaH

Measuring Up the LCCooker

Testing for a little personal satisfaction!  Today I baked a single large loaf of my usual - 100% levain Country Boule...I use my variation of a recipe from Northwest Sourdough,  for a 100% hydration starter, sourdough country bread.  It was proofed in the frig from 4pm until 9am.  I don't usually proof this long, but I was out for most that evening and had to leave the house at 4pm. 


I have been wanting to see my largest loaf baked in the LCC without topping out.  My loaf fit great, without 'topping out' with what I think will be very close to my fullest ovenspring for this type of loaf.  No crumb shot included.  This loaf is going to a family dinner!


 


                                                 Oven spring just reached under the top of the cover


 


                               


 


                                       


 


                                                           Slashed with a V 'name of slash ?' on top/ Sprung up nice


 


                                                        


                                               


                                                                                                 Apx. 4.5"H X 7" W - Correction: 1lb. 14oz baked                                                                                 


                                                  


                    Happy Holidays!


                      Sylvia                                    


 


                                                                    


                


 


                           


                                


                                      

Comments

ehanner's picture
ehanner

Way to go Sylvia!

EvaB's picture
EvaB

made my tummy growl when I saw that lovely looking loaf, and I'm really not a slice of bread for snack fan!

Franko's picture
Franko

I don't think you could get any more oven spring out of that loaf Sylvia. Really great looking boule!


Franko

dmsnyder's picture
dmsnyder

What was the dough weight before baking?


David

SylviaH's picture
SylviaH

The recipe states it makes 4.4oz of dough at 65% hydration.  I half the recipe and usually add a little more water.


My CC is pre-heated both bottom and top at 500F convection.  The bottom of the loaf does not burn, stays about the same as the top, cracks on the bottom.  I slide it into the bottom of the CC on parchment from my pizza peel.


Sylvia

wally's picture
wally

That's impressive!  I'm just waiting for Santa....


Larry

SylviaH's picture
SylviaH

Yes, I wish he would hurry up and get here, so I could rest..I've got too many irons in the fire : )


Sylvia

Floydm's picture
Floydm

Beautiful.

GSnyde's picture
GSnyde

Unbelievable spring, Sylvia!  Looks delicious!


Glenn

SylviaH's picture
SylviaH

the very nice compliments!  @ David, I did not weigh my boule before baking :/  But I did weigh what went into it...the recipe was halved and came to apx 2 lb 2oz. when I add the ingredients.  My baked loaf weighed 1lb.5 oz...doesn't that seem like it lost quite a bit of weight...EDITED: just weighed the loaf in at (1lb. 14 oz.)do you know if that is average water loss?  I'm making a red velvet cake at the moment.  Will be right back!


Sylvia

LindyD's picture
LindyD

Wowser, that's one big, beautiful boule, Sylvia!


I'm going to have to look into the LCC.  I just pulled my five quart Dutch oven off one of the Tartine technique boules and saw that the bread had hit the top and any cuts that had opened were flattened like a pancake.  Bummer.


Have one more to bake (going to be a late night for me), but I'm going to forget about the Dutch oven and use a big old metal mixing bowl.


Is that one of the formula's from Theresa's book?

SylviaH's picture
SylviaH

You must have had a great oven spring in a 5qt. DO..what a bummer to have your loaf hit the top...that's what I have been afraid of with this  Lodge CC.  I've had it happen in my clay lacloche..my loaf was shaped like a bell! 


This is the Basic sourdough @100 % hydration from Theresa's blog post.  I bake it a lot.  Mike always comments on how much he likes it.  I think my levain is tasting so much better these days and that's why he likes it.


Late night for me too.  My family is into Red Velvet cake lately..so I'm doing one


and had to make runs to the grocery store.


Sylvia   

louie brown's picture
louie brown

I'll bet the crumb is just as gorgeous.

SylviaH's picture
SylviaH

Wishing you and yours 'Happy Holidays'!


Sylvia