The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ordinary

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fredsambo's picture
fredsambo

Well I finally went ahead and signed up, I have been a reader for quite some time. I am a professional baker by trade, but love to mess around in my conventional kitchen as well. I needed some old dough for my next adventure, so I decided to make a nice straight yeasted bread. I also noticed that some of the bakers cover the loaves in the oven to simulate injected steam, so I decided to try it!

 

The formula for the dough is pretty simple and based on Joe Ortiz's Direct-Method Compagnon:

 

1/4 ounce active dry yeast

 

1 3/4 cups cold tap water

 

3 2/3 cups King Arthur Bread Flour

 

1 3/4 teaspoons salt

 

I mixed the yeast with a little bit of warm water and then poured the rest of the water into the wet mixture. After adding two cups of the flour, using my Kitchen Aid Artisan mixer, I mixed with the paddle on first speed for two minutes. Then added the salt and the rest of the flour, graduating to the hook. Then I mixed on first speed until the flour was somewhat incorporated, and then 12 - 15 minutes on 2nd speed. The doulgh was velvity and somewhat slack when it came off the mixer.

Next I cut three small pieces out and shaped them into little boules. I set all three boules in the fridge, in glass bowls, coverd with plastic wrap.

 

About four and a half hours later I grabbed two of the boules from the fridge (the other is my old dough for tomorrow), flattened and reshaped them, and then covered them with a cloth, on a floured board, for about 45 minutes to an hour.

 

I scored them and put them right on the stone in my oven at 450 degrees, covered by a large cooking pot. I prepped this "cover" by pouring hot water out of it right before I put it in the oven, being careful not to touch the boules with the cover. After 12 minutes I carefully removed the cover and then baked them for another 15-17 minutes.

 

So here is the result:

 

 

 

I am pretty happy with the look of the crust, the crumb is dense as I expected from such a short proof time. Overall it is dense and chewy but with zero taste:

 

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