The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Why I bake bread: Reason #27b

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dmsnyder's picture
dmsnyder

Why I bake bread: Reason #27b

It's a "cheap thrill." 

I don't seem to habituate to the high from taking a beautiful loaf (or two, or four) out of the oven.

"Overnight Country Brown" loaves from FWYS

I finally remembered not to seal my seams too well and to proof the boules seam-side down in the bannetons! 

The crust is crunchy and chewy. The crumb is quite chewy. The flavor 4 hours after baking was mildly sour with a prominent whole wheat flavor. Typically, the flavor of my mixed flour breads meld and mellow by the second day. This is very nice now, but I expect it to be even better tomorrow.

David

Comments

LindyD's picture
LindyD

Pretty darn nice, David.  They would make anyone smile in delight.

I see your combo cooker in the background.  Do you use it often?  

Am still trying to justify buying another item for baking.

dmsnyder's picture
dmsnyder

I use the combo cookers for the Tartine and FWSY breads. I really should try them with some other breads. They don't require wrestling with a baking stone or fussing with steaming the oven. I baked with them the last few times pre-heating the tops but not the bottoms. This seems to work just as well, and there is much less risk of burns. It would be difficult if not impossible to bake two loaves of this size at the same time on my baking stone.

The biggest down side is that they don't do bâtards or baguettes, and there still is some heavy lifting and need for space to put burning hot pots.

The expense is not that great. I haven't used them for soups or stews, but they are primarily designed for that, I think.

David

isand66's picture
isand66

Those are some beauties David.

Regards,
Ian

chouette22's picture
chouette22

I completely identify with it as well! What a thrill indeed!

Beautiful breads!

dmsnyder's picture
dmsnyder

David

dabrownman's picture
dabrownman

got a thing going with that Forkish upside down baked in a combo cooker.  this si what bread is all about if you ask me.  My number 1 reason for baking bread, is to one day be able to bake one better than you and looks this good :-)

Great baking David - hope it tastes as good as looks!

dmsnyder's picture
dmsnyder

What did Satchel Paige say? I believe it was, "Don't look back. Some one might be gainin' on you."

I'll have a slice pretty soon and maybe update the OP with a crumb shot.

David

SylviaH's picture
SylviaH

They look as delicious as I'm sure they will taste!  

I too have forgotten, to place a loaf seam side down.  That can be an 'Oh darn it' moment.  Old habits are hard to break.

The CC bottom also works great for FWYS Iron Skillet pizza's.

The combo cooker turns out the most amazing looking bakes.  I have  used mine many times for regular cooking, bottom and top.  I love the deep iron pot and lid..just right for cooking for two.   I just clean it up good and keep it very lightly seasoned for baking bread.  

If I had my pick of one pot to own.  I would choose cast iron.

Sylvia

dmsnyder's picture
dmsnyder

I use my 12" cast iron skillet a lot. The only reason I don't use the CC's more for braising is that most of my braises have some wine or soy sauce or vinegar or something I'm afraid will react with the cast iron. 

David

Janetcook's picture
Janetcook

Beauties again… I have hit the saturation point seeing the natural scoring on boules lately - First all of Skibums latest YW boules and now your gorgeous boules.  Too enticing to let my resistance to trying something new hold me back.  I am finally comfortable with bold bakes - thanks to your bakes and those of Phil's so it is about time I toss something new into the mix.  

Thanks so much for the shove :)

Janet

dmsnyder's picture
dmsnyder

I also use this "natural" scoring for big high rye percentage loaves. It has its own aesthetic appeal which I appreciate more now than I did a few years ago.

David

dmsnyder's picture
dmsnyder

David

golgi70's picture
golgi70

And it sure looks like you got the fermentation down perfectly.  Gorgeous crumb.  Crust looks worth the bake alone.  Can we make just the crust???  

Cheers

Josh

dmsnyder's picture
dmsnyder

We have one of those special "muffin top" baking pans. It makes our standard airport snack when waiting for an early morning flight. I guess the closest bread equivalent might be ... Pizza!

David

golgi70's picture
golgi70

Our love for boldly baked pizza.  Or mine at least.  I always order my pizza well done.  Reason #28 you love baking bread: Every loaf we bake inspires the next.  Odd it may seem but few things of repetitive motion and finish often drive us to want to do more.  Usually half way through a batch I'm thinking  of what to do next time(s).  Mechanical Motivation 

Well you done did it.  Its not even 8 am and I want my slice of pizza.  

Josh

PS your muffin top pan instantly reminded me of Seinfeld's muffin top episode

them poor people don't want the stumps

annie the chef's picture
annie the chef

The crumb and crust are mouth-watering. The opened seams look so crunchy and delicious.

You've done it again, David.

Cheers,

Annie

dmsnyder's picture
dmsnyder

David

Mebake's picture
Mebake

Beautiful, David. Healthy , crunchy and beautiful, and affordable. You should be addicted to bread making :)

-Khalid