The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain DE error I mean Pain De Campagne oops!

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Casey_Powers's picture
Casey_Powers

Pain DE error I mean Pain De Campagne oops!

My interior tasted wonderful.  The exterior needed to be scraped and scrapped.  I think that the loaves could have over proofed in the fridge.? there was so little rise, no ear at all.  The loaves appeared quite brown before I removed the lids of my Dutch ovens. This is my first hybrid dough.    The bread was very tacky when working with it.  This is KF Pain De Campagne.  The bread did stick to my bannetons.  The joy of a novice not flouring enough! 

My thought is, if i post only my success as I go along I will not be able to look at my progress.  Also, this is a nice way for me to gain help for this learned community.  Please advise I am bakingt his recipe till I conquer it.

Warm Regards,

Casey

Comments

dabrownman's picture
dabrownman

but will assume you mean SD levain and yeast booster?  The crumb looks pretty good adn the color ont eh outside not bad either,  Use rice flour for the baskets and no sticking ever again.  Not much spring might mean it proofed to 100% in the fridge.  This happens to me all the time since I'm not getting up to check on it or bake it at 4 AM I learn to live with the fine taste instead and hope nit does''t collapse in the DO while i can't see it. :-)

You are wise to post all your bakes good or bad.  I say if you can't post the bad then why post the good?  Avoiding  fear,.pride, and ego are half the keys to success!  i say well done and try to schedule less of a retard next time to see if that is what caused the no spring.  Sometimes in the summer, I have to delete the entire bulk or shaped ferment on the counter if doing a long retard and in the winter I have to add time to them.  Every recipe is different and subject to your kitchen and fridge  temperature.

Well done and happy baking Casey.

ldavis47's picture
ldavis47

Placing dough seam side down so that you don't have to score the bread. If you had a wet dough the seams will seal over and not break open easily. You may need to score the dough. 

Lloyd

Casey_Powers's picture
Casey_Powers

Pain De Campgne corrected

Good morning from the Aloha state!

I started my recipe over yesterday to see if I could fix my errors.  Yes, this is a sourdough and instant yeast combo (Hybrid dough).  I figured I would go through KF's book since I have had success with his recipes and continue into another in the future.  

I modified my bulk ferment by 2 hours. Per DA I found some brown rice flour and dusted my baskets with it. They did not stick and had an overall better consistency. I went ahead and used my lame for three quick cuts. Apparently, my air lame action in threes for baguettes carried over. While I would have loved to make a pattern, all I could think was quick cuts no hesitancy and three quick slices went into my boule with out deep thought. Apparently, the lame and light saber are connected in my mind ;). The dough was very hydrated and I am learning to work with it. I did let the dough retard in the fridge for 12 hours. I had contemplated 10 but 2 AM comes early, and I needed sleep. At 3:45 I was up and ready to see what came of my bread.

Casey_Powers's picture
Casey_Powers

 

dabrownman's picture
dabrownman

this 2nd attempt seems to have solved many of your previous problems even though they were minor ones they do get under our skin more than they should:-)  Glad to see things worked out so effortlessly!  This bread looks near perfect.

Well done and happy baking Casey!

Casey_Powers's picture
Casey_Powers

Thank you!  I am going to try two different types tomorrow.  I wanted to see if I could try a wheat and a Field Blend #1.  I think my bulk fermentation is where I am having some issues.  

Warm regards,

Casey