The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

For those who asked about my techniques - pix and commentary

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Joe Fisher's picture
Joe Fisher

For those who asked about my techniques - pix and commentary

Hey all! Some folks were asking me about my shaping and baking techniques, so here they are.

We're making 2 recipes. Sourdough Rye from Bread Alone, and Basic Sourdough Bread from The Bread Baker's Apprentice. The rye is made from my 100% rye starter named Clyde, the other from a white starter named Gertie, which was seeded with a bit of Clyde's leftover.

I've already made the rye dough, and it's gone through its first ferment. My hand is in the picture for scale.

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This makes a HUGE dough ball. The recipe says to divide it in half, but I cut it in 3. I use Reinhart's method for shaping: pat into a rough rectangle, then fold in thirds like a letter, sealing the end against the dough each time.

Next I put them on a well-floured couche, seam side up. I pull up the cloth between them to make little walls. You can see that my couche is too short for 5 loaves, so I added on a tea towl. Make sure you flour it well. I didn't flour it well enough, and it stuck to the end loaf.

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After they've proofed, here's how I get the loaf onto the peel. Lay the peel next to the loaf, and pull up on the couche to gently roll the loaf on.

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Here's the 3 rye loaves on my Superpeel, slashed and waiting to be baked. I tried using a serrated tomato knife to do the slashing today. Worked fabulously on the rye loaves, terribly on the white ones.

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Onto my Fibrament stone, and voila! Here they are all done. I was concerned about not getting enough of a rise out of the white loaves, but you can see by their height that I got a massive oven spring out of them. You can also see the peaks on the second from the left loaf where the tea towel had stuck to it. Ah, well.

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I'll open them up tomorrow so you can see the insides.

-Joe

Paddyscake's picture
Paddyscake

Thanks for taking the time to take the pictures. Most appreciated.
Glad you mentioned about placing them seam side up for the final
proof. I wouldn't have thought of that. I will try once again with a slacker dough and couche.
My baking endeavors were 2 loaves of banana cream cheese with cinnamon streusel, a banana ginger loaf and a Pane de Provence.
The Pane de Provence has an awesome flavor and the aroma baking is heaven. It has got to be the lavender in the herb mix. I didn't have any orange liquer..so I used raspberry liquer that I made last summer. Very subtle flavor. This loaf is a very close tie for being my fav. The other being sourdough!

Joe Fisher's picture
Joe Fisher

Oooohhh I just printed a recipe for that the other day!! I can't wait to try it. Can you post your recipe, or where you got it from?

I just lucked into a ton of flour. A family friend is a pastry chef. I sent over two giant buckets, and got them back full of flour! Time for more bread!

-Joe

Paddyscake's picture
Paddyscake

The recipe is from Floyd in the "Favorite Recipes" section..
Two huge buckets of flour!! How lucky are you? : )

Joe Fisher's picture
Joe Fisher

I gave the other away, and ate the rye too fast to get pictures :)

Again, the crumb is better than I could have hoped for. The flavor is getting more sour every time I use the starter. I couldn't be happier!

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-Joe