I have been working with the Cook's Magazine "Almost No Knead" recipe, which seems pretty slick to me. Trouble is, after baking the recipe a number of times, I feel there is an either/or issue resolving hydration vs rise and shape stability. I do my second rise on a parchment sheet lowered into a bowl (boule?) shaped like the rounded loaf I hope for. When the second rise is complete, I remove the parchment sling, slash the loaf, then lower it into the 6 quart dutch oven for baking. The loaf is about an inch less in diameter than the pot.
Pain de campagne from Reinhart's Bread Baker's Apprentice. This is my first attempt at a loaf from this book, as well as my first post.
i did my first recipe from peter reinharts whole grain bread book and i'm very pleased with it. this is the most oven spring i've gotten on a free form bread to date. i am not allowing anyone to cut into it until completely cool....this could take a while.
My wife is a HUGE fan of the cannonball, and with my recent success in sourdough bread, she's requesting that I try my hand at them. For those who may not know what a cannonball is (not the heavy metal projectiles), a cannonball (CB) is a small sourdough boule that has been hallowed out and had soup poured into it.
Sourdough boules pic 1
Sourdough boules pic 2
I got my copy of the BBA about two weeks ago, and it's been really great, I read through it in just two days and have started trying out various recipes and techniques, Here are some pics of the results, I have been very very happy with them all so far, and below are actually shots of my first attempts at each recipe :)
- Here is a Boule and a Tabatiere made with the Pain de Campagne recipe
Walnut-Raisin Crumb with butter
The bread did not have great vertical oven spring but the crumb seems to be nice and open.