The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

artisan bread in five

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zhi.ann's picture
zhi.ann

I mixed up the artisan bread master recipe as found online at several news sites. I knew the dough was supposed to be really wet, so I didn't pay much attention. I let it rest 4 hours, then stuck it in the refrigerator. Brought it out to make the next day (that's when this pic is).

dough, still wet

I shaped it into a boule (ball) on a very floured cutting board, let it sit out an hour, preheated the oven, poured in the water and slid my bread onto the back of a pizza-type pan (actually came with my microwave oven.

prepared dough

I'd forgotten to cut the X in it, but it formed a perfect one, anyway, as it rose and tore. The only part of the form I thought was strange was that it mostly rose straight up in the middle - it rose well but was more like a volcano than a half ball, for example. Had to leave it in the oven over an hour to get any brown.

After 30 minutes, the X it split itself was obvious.

after 30 minutes

Eating-wise, it came out mostly amazing - very crisp crust - but a gooey middle even though the bottom was blackened.

finished loaf 

I later found out I should have been using the top and bottom heating elements. The dough didn't rise much pre-oven, but had incredible oven spring (isn't that what it's called?) - I was afraid it would hit the top of the oven! The crumb looked good, but like I said was too gooey.

crumb 

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