Boule 11 15 totally organic bloom
This loaf was proofed seam side doen again, Forkish style and baked seam side up. Though I took great pains to seal the seams in both the pre and shape, it looked like they would bloom open and they bloomed open beautifully!
I once again used 25 grams of sweet levain and 25 grams of yeast water levain, 300 grams flour and 231 grams water total. I used 30 grams durham semolina for flavour and colour boost.
I had an old friend over for dinner last night I hadn't seen in two years - before I started baking bread. He gave this loaf the best endorsement a baker can get! He ate most of it, repeatedly going to the cutting board and slicing off large chunks he wolfed down with his chili. There is barely enough left for toast this morning.
Now that I bake in a cast iron covered DO, my pizza stone gets little use, so I thought, why not place it on a rack above the DO to provide some radiant heat from the top to go with the radiant for the cast iron and the hot air convection bake. Baked 12 minutes covered, 10 minutes uncovered, turning often. Bake setup:
Time to get busy again.
Happy baking! Brian
Comments
Hi Brian,
Through your persistence with these boule bakes you have succeeded in pushing me over to the 'natural' scoring technique…Actually I finally crashed yesterday when David posted a loaf of his….I knew I had to let go of my scoring control and give it a try so tomorrow will be the day….
If it doesn't work - I am blaming YOU *- 0
By the way, this loaf is a beauty too!
Take Care,
Janet
. . . all my fault if it doesn't work. It should work just fine! I paid special attention in sealing the seams of my folds, when I was shaping and really tried to get a tight skin. With robust sweet and YW levains the thing just expoloded!
Thanks for your kind comments and I can't wait to see your results!
Happy baking, Brian
Today I did the 'organic' bloom. No photo and it is off to a neighbor but I can tell you I need practice! It was very one sided as to where it bloomed despite my attention to trying to keep it all even and sealed prior to proofing….
So I will be trying again and, when I get something worth a photo, I will send a picture….if I remember *^ )
Janet
I had several less than successful bakes crumb wise, but great bloom, first with a single slash to help then the last couple with all organic KF bloom. Here is yesterday's loaf:
I have been trying my best to emulate KF in the way he folds his breads:
http://www.youtube.com/watch?v=MPdedk9gJLQ
Happy baking! Brian
Will do.
Thanks for the link. His dough is a lot wetter and extendable than my whole grain bread so shaping as he does is out of the question for my doughs. I will have to experiment some more and see what I can come up with or even if it will work with whole grain loaves.
I do have some doughs that are more extendable so I will use them when I do my future experiments.
Take Care,
janet
pieces of art. You should make a bronze out of one of them! Dark, blistered, tall and handsome. Just gorgeous Ski. Your friend has good taste!
Mine were 100% proofed in the fridge when i got up this morning so no splitting at the seam ...Oh well.next time!
Happy baking Ski!
I made Floyd's pizza from the other day using smoked chicken, red onion, mozza and monterey jack, asiago and reggiano parmagiana, had my old friend over and didn't get a photo. I was lucky to get a slice.
This was an interesting bake as I developed the pizza dough in tandem with the boule. I can't get Caputo 00, so I use AP mixed with some cake flour and the dough had a much different feel than the boule dough using strong bread flour and 10% durham semolina -- WAY different and immediately quite a bit more extenisible. I used a take off on Floyd's flavour combo, but used Ken Forkish's overnight levain dough with my own mix of flours and flavour. As I said, two pizzas, one buddy over, maybe 2 slices myself and NO photos.
Well I guess I must do this again.
Best regards, Ski
I think like Janet I have to give it a try very soon.
Cheers,
Annie
I am really enjoying this bread and just took another loaf out of the DO and another amazing organic bloom. For me this is a great bread for breakfast toast or lunch sannies and is not shabby for bruscetta for dinner. I bake a loaf about every other day and enjoy the process and the eating!
Happy baking, Brian