The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

First Entry from Tokyo

January 27, 2013 - 11:01pm
jamcraft's picture
jamcraft

First Entry from Tokyo


Today’s Bread [2013.1.27_28]

・100g Levain (Maison Kayser Traditional)
・300g Legendaire (bread flour)
・50g Gristmill (stone-mill 1CW)
・0.8g Saf Instant Dry Yeast
・5g Sea Salt
・222g Water (total 68% hydration dough)

  • 8 hours at room temperature (15C) bulk fermentation.
  • divide in 3 parts.
  • Baked covered steel cans.

 

     

     

     

 

 

 

 


by jamcraft, on Flickr

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Comments

evonlim's picture
evonlim
January 27, 2013 - 11:53pm

hello jamcraft, wonderful bake! how long have you been baking?

Evon

 

jamcraft's picture
jamcraft
January 28, 2013 - 5:51pm

hello Evon,

I bake from the start of 3 month ago ^^;

Thanks for the kind words ^^/


lumos's picture
lumos
January 27, 2013 - 11:57pm

Welcome and ようこそ(not sure which language to use..:p)  to TFL.  Your breads look great! (Any chance you can share the crumb shots - which is a sort of unofficial 'obligatory' at TFL. :p -, too? )

Look foward to more of your wonderful breads. :)

jamcraft's picture
jamcraft
January 28, 2013 - 6:00pm

Thanks for the welcome!

I added a crumb shots ^^/(because, I cut the next morning^^;)

これからもよろしくおねがいします

lumos's picture
lumos
January 28, 2013 - 11:17pm

Lovely crumb, too. Thanks. :)

Please check your inbox.(on the left)

 

lumos's picture
lumos
January 29, 2013 - 12:10am

Duplicate post. Please delete.

 

Floydm's picture
Floydm
January 28, 2013 - 10:17am

Very nice!  

Welcome!

-Floyd

jamcraft's picture
jamcraft
January 28, 2013 - 6:02pm

hi Floyd,

Thanks!

よろしく

varda's picture
varda
January 28, 2013 - 4:45pm

first post.   Very impressive.  -Varda

jamcraft's picture
jamcraft
January 28, 2013 - 6:04pm

Thanks for the kinds Varda^^

よろしくおねがいします

dabrownman's picture
dabrownman
January 28, 2013 - 7:06pm

As a barber your slashing skills with a razor are complete and well honed.  Barbers should make great bread bakers - it is only fitting.

Very nice baking indeed!  Welcome to TFL.

Bake On!

jamcraft's picture
jamcraft
January 28, 2013 - 10:55pm

Thanks for the kinds dabrownman ^^

Bread making is similar to yoga...

...Bread making time is a meditation for me...

Happy baking!

AnnaInNC's picture
AnnaInNC
January 29, 2013 - 4:21pm

for how long did you bake the loaves and at what temperature ?   Did you spray some water into the pan before you put on the cover?

Thank you, and Welcome to TFL !

anna

 

jamcraft's picture
jamcraft
January 29, 2013 - 6:16pm

Thanks, anna!

yes, I put water in a spray.

Pre heat at 250C and with the steel can.
bake for 230C / 13~15 min with the cover.
After remove the cover, lower the temperature to 210C and bake another 20~25 min.

But I'm still studying... ^^;

AnnaInNC's picture
AnnaInNC
January 30, 2013 - 5:16am

I don't think you need to study very much. Those loaves look perfect !  

Anna