The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A series of events!

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Maureen Farndell's picture
Maureen Farndell

A series of events!

  1.  Starter, beautiful cobweb, ready to use.
  2. At 75% hydration, very wet and sticky.
  3. Out the bowl and resting for 10 minutes.
  4. 1st stretch and fold, looking better.
  5. 2nd stretch and fold, nice.
  6. 3rd stretch and fold and ready to proof for 2 hours.
  7. Dressed, scored and ready for the pot.
  8. Done, now lid on and into the oven.
  9. 30 minutes, lid off and back for another 15minutes.
  10. Lots of Bloom.
  11. Out the pot and cooling.Mmmmmm

The final result! I'm happy.....

Comments

dabrownman's picture
dabrownman

Wha a nice bred.  Well done and

Happy baking

hankjam's picture
hankjam

Maureen, thank you for a lovely posting, with good photos, will use to help me on my way.

Cheers, Andrew

Janetcook's picture
Janetcook

I see you now can post multiple photos :)  Now to make some of them a bit smaller so they all don't compete in trying dominate the screen space quite so much :)

Loaf looks very tasty :)

Take Care,

Janet

isand66's picture
isand66

Nice bake.  Looks like it came out great.

Maureen Farndell's picture
Maureen Farndell

Thanks guys...... All comments are so welcome. This loaf was absolutely delish---ious! It never fails....

Casey_Powers's picture
Casey_Powers

Maureen,

nice photos of that gorgeous boule!  I think I would a little butter and a latte with a slice of that!  Delicious looking bread with a beautiful crust!

Warm Regards,

Casey

Casey_Powers's picture
Casey_Powers

Maureen,

nice photos of that gorgeous boule!  I think I would a little butter and a latte with a slice of that!  Delicious looking bread with a beautiful crust!

Warm Regards,

Casey

Mebake's picture
Mebake

Looks like a happy loaf, and a happy baker! you did well!

-Khalid

holds99's picture
holds99

For a high-hydration dough your shaped loaf is really quite firm resulting from nicely developed gluten.  The proof of this is that your shaped dough holds its shape very well.  Using the Dutch oven is a great way to bake high-hydration dough because the walls of the Dutch oven offer needed support and doesn't allow the high-hydration dough to spread during baking.  You got nice open crumb, which is the beauty of well developed high-hydration dough.

Howard

Maureen Farndell's picture
Maureen Farndell

Thanks Howard. Sometimes I have wondered if I was over working the dough - but that explains a lot. I'm really happy about that now. I don't do hand kneading as I have a bit of a wonky wrist so it gets a good 5 minute knead in my machine then I do 3X stretch and fold as per Peter Reinhart. It works very well and I love the process, just can't rush it. That was todays lesson!!!!