August 12, 2009 - 8:47pm
why no proof?
I've baked PR's pain a l'ancienne a few times recently, with quite satisfactory results.
It has got me curious however, why or how the recipe in BBA has you shape the loaves and go straight into the oven, no proofing. He mentions if making a ciabatta, then to let it proof before baking. Why not the "baguettes?"
Is it the high hydration and lack of shaping?
Any insights to the theory of this?
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I think that you are right about the reasons behind the lack of proofing after shaping your baguettes. This dough is way more hydrated than you usually use for baguettes, and so you won't be able to get the normal surface tension. Because of this, if you let the baguettes proof, they will probably get wider and flatten out.
Also, because the yeast has been eating away at such low temperatures, you should get a ton of oven spring once the yeast picks up in temperature in the hot oven. The high hydration also helps with this, as it allows the bread to expand out quickly without much resistance.
Hope this helps.
Danny - Sour Flour
http://www.sourflour.org
Oh that probably explains why I have NOT had much success with that recipe! (laughs & smacks side of head) I have overlooked that and proofed them each time! They taste good but are pretty pathetic looking. :)
Karen