The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bouchon Bakery - Pain Palladin

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MANNA's picture
MANNA

Bouchon Bakery - Pain Palladin

This bread was nice. It doesnt have a picture so I read the directions twice. Pretty much mix and let bulk ferment. Turn out and rough shape into a rectangle handling it gently so not to overly degas. It has olive oil in it that helps the crumb texture. I once again used my cast iron cooker to bake with. You can see the edges of the dough turned up becase of the round cooker. I am working on getting a steaming setup, just need to work it into the budget. This dough would be great for pizza or top with whatever and bake it.

Comments

isand66's picture
isand66

Looks great.   How did the crumb come out?

evonlim's picture
evonlim

beautifully puffed up! crumb must be good! 

evon

FlourChild's picture
FlourChild

Mmmmm, I love flatbreads :)  Yours looks great.  Did this have an open crumb or a fine one?

dabrownman's picture
dabrownman

looks very nice. Nicely browned. Is it wet like a ciabatta?

One of the best steaming set ups on a budget are Sylvia's steaming pans.  All you need id a baking tin half full of water with a rolled up kitchen towel in it.  I use two of them and put them in oven about 15 minutes after preheat starts,  By the time the oven hits 500 F and sits there for 15 minutes waiting for the stone to catch up  the steam is billowing, 

MANNA's picture
MANNA

The loaf is nice. Kind of a cross between foccacia and cibatta. You handle the dough gently so it doesnt get degassed. So, lots of bubbles.

I want to make a steaming setup that mimics the one in the bouchon book to see how well it works. They say to use river rocks and chain. I really dont want to use those. I dont know wht could be lurking on rocks or chemicals on the chain. So I thought about it and the pint of this is to have alot of surface area on a heat proof material to convert water to steam. What to use??? I know lava rocks for a grill at the local hardware store. Lots of holes make for tons of surface area, there heat proof and food safe. I want to get a pan and put hangers on it to suspend it from my lowest oven rack. That keeps it off the oven floor (exposed electric element) and doesnt take-up valuable rack space.