Finally working well
A few months ago I took a class with Jeffery Hamelmann in Vermont on Naturally Leavened Breads. There were 11 of us in the class and suffice to say, it was amazing. I learned so much. But translating what you do in class to the home environment is not always as easy. It has teken me 2 months and many tries to finally start getting breads that resemble what we did in the classroom. I have done 2 recipes of pain au levain and they have truned out wonderful. I would like them a little more sour and think that I will try to retard my next loaf to see if it will be more acidic. I have a few pictures but they are blurry but I will try to get a better shot soon. The one problem is that my crust seems to be getting over done, darker than what I want. I have cut down the time a bit but next time will drop the temperature. I have checked my temperature of the bread and it is over 205 degrees when I take it out of the oven.
A question concerning the bake. I have been using the convection setting while doing my breads. Could that account for the darker crust and is it better to use the basic bake setting. I also have a special bake sertting that is supposed to decrease the over browning of bread. Are there any thoughts on the use of regular bake versus convection bake. I do steam well with my breads (cast iron pan and hot water) so that is not the problem.