The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wood Fired Pain au Levain

  • Pin It
rhag's picture
rhag

Wood Fired Pain au Levain

Just posting up some results from my saturday wood fired bake. I did a pain au levain, running off of thoms country french but I increased the hydration a bit because my high extraction flour absorbs a lot of water due to a small bran content. I mill the flour myself and dont have a super fine sifter so the extra water gives quite an open structure. Comments and Questions are always welcome.


 



 



 



 



 


Comments

Pablo's picture
Pablo

Your crumb looks fantastic.  It must be fun to bake outside, too.  Beautiful loaves.


:-Paul

pattycakes's picture
pattycakes

Makes me green with envy!


Patricia

summerbaker's picture
summerbaker

I guess that's what you call "brick oven spring!"


Summer