The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

chef

DiJonCamacho's picture
DiJonCamacho

I am very new to this but im a great chef and baker...I could cook just about anything. I am very young but very experienced.

 

jennyloh's picture
jennyloh

I made these today with a chef.  This recipe was meant to go into a bread machine,  which of course,  the machine is me.  I made this all by hand. I tried 2 things today.  1 was to cover the loaf with a claypot to bake,  and another stay in the claypot to bake.  Of course it turned out that the one that stayed in the claypot got a nicer crust - golden brown.

But somehow with this formula,  the bread didn't rise too much,  I might have overproof it - 1 1/2 hours.  Went out for supper during that time,  by the time I got back, the dough looks more than ready.  The one with the claypot covered had a little more rise,  as I baked it immediately after I return.  Here it is:

 

The one that goes into the claypot,  didn't rise much. Just a little jutting up from the top that I score.  

 

Both were not as crispy as I like....I still do not have baking stone....sigh....I can't find it in China yet....can someone send me one?!....  But the inside is chewy, soft,  and the taste is a little more salty - I don't know if this is because of the salt I added or the chef that was quite well fermented....weather was good over here in Shanghai...warming up...

 

 

The crumbs are well spread out,  not a lot of holes. And the 2 loaves have slightly different taste,  somehow the boule turns out to be less salty,  why?  perhaps I left it overnight in the fridge,  it had absorb what ever is in the dough.

 

I guess I can say this is a pass?...

 

Jenny

www.foodforthoughts.jlohcook.com

 

 

jennyloh's picture

Keeping Chef after 2nd refreshment in the fridge?

March 18, 2010 - 3:58am -- jennyloh

Need some advice here.  I've got my chef for my Pain de Seigle ready for 2nd refresher today.  The recipe states to feed it and put it aside for 8hours only. But I'm not available to work on the dough after 8 hours,  can I put it the chef into the fridge and take it out when I'm ready to add in the dough ingredients?

If I do that,  do I need to set it aside to bring it to room temperature first?

Looking forward to your suggestions.

Jenny

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