Oven fixed; baking ensues
A big baking weekend, now that my oven is fixed:
Click more for photos.
The two in front are pain au levain with 10% whole rye. I usually use a firm starter, because to get a decent "sour" out of my local microflora, I have to work them hard: firm starter, long bulk fermentation (6 hours), overnight retarding in the fridge. This formula required a starter at 125% hydration, so I converted some of my starter and followed his instructions to the T. The result: a mildly sour, flavorful bread similar to French bread that just exploded in the oven. I've NEVER gotten oven spring like this before.
I haven't cut into the sourdough raisin pecan with a cinnamon swirl (in the back). It's in the freezer -- I expect it will either be delicious or awful.
By the way, whenever I retard a pan loaf of sourdough, the top of the loaf that's directly exposed to the cold always bakes up much more pale than the rest of the loaf. I cover it with plastic. Anyone have any idea what I could do to prevent it from being so pale? I don't mind too much, since the flavor isn't affected, but it would be nice if the entire loaf was a nice golden brown.
A nice open crumb. I was very pleased. :-)
Here's the baguettes. I clearly need some help with slashing and shaping, but there were neverthleless mighty tasty. Nutty, somewhat sweet with a long tangy finish. I made three baguettes, but one already made its way to our happy bellies before I could find the camera.
Baguette crumb. Not as open as I'd like, but I'll take it. Next week, I'm going to make poolish baguettes. I imagine that will produce more holey bread.
Next week: Hammelman's Potato bread with the addition of fresh rosemary (from my friends garden) and roasted garlic. Mmmmmmmmmm.