The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grin and Bear it

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BobS's picture
BobS

Grin and Bear it

This weeks bakes, adapted from Hamelman. Sort-of Vermont Sourdough and sort-of Five Grain Levain.

Think I have the slashing thing going now; thanks to all, especially dmsnyner.

Comments

Wingnut's picture
Wingnut

Nice!

rossnroller's picture
rossnroller

And great pics, too.

Cheers
Ross

breadsong's picture
breadsong

Absolutely gorgeous!       
:^) breadsong

dmsnyder's picture
dmsnyder

David

Floydm's picture
Floydm

Beauty!

-Floyd

dabrownman's picture
dabrownman

It will be a while before slashing gets right around here :-)  So what got you over the hump!

BobS's picture
BobS

Slashing assertively, belly to brisket in one go, was the trick for me.  With a shallow blade angle.

Realize that the slash itself might not be pretty/perfect; it will look a lot better if it blooms. And for that you need spring, and for spring you need enough steam. I tried a number of steaming techniques, but SlyviaH's towel method http://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way  works really well.  I skip the microwave step and just pour hot water on towels in metal loaf pans. You're less likely to end up speaking with either an emergency room triage nurse or a stove repairman.

FlourChild's picture
FlourChild

Wow, that is a wonderful-looking gringe grigne ear!  Thanks for providing details, still working on that skill myself.