The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Peter Reinhart's artisan breads every day

Hank Gurdjieff's picture

Crust very thin and quite soft on SF Sourdough from Reinhart's Artisian Breads Every Day - suggestions or alternative recipes?

August 14, 2012 - 8:41pm -- Hank Gurdjieff

I was starting to post this and decided to search more before asking. Seems this was covered in the past in the following thread a while back:

http://www.thefreshloaf.com/node/26226/no-decent-crust-french-bread

The OP in that thread had exactly the same issue with the same recipe: thin, soft crust. Anyone try this recipe and get a thicker, crisp and crackly crust?

wayne on FLUKE's picture
wayne on FLUKE

I recently purchased Peter Reinhart's artisan breads every day. I have been kneading by hand and wanted to try the minimal mixing, overnight cold ferment sytle recipes he provides to see what kind of rise/crumb structure I could get. We were having company for dinner last night whose diet required only whole wheat bread so I decided to make a half batch of each of the Lean Bread and 100% WW Hearth Bread. I had never made a 100% WW.


Since I can never seem to keep the variables to a minimum, here are some of the things I did different from my usual style in addition to the new recipes. We are not on the boat so I baked in a real oven that will preheat to 550 as recommended. I used quarry tiles and parchment paper and a metal baking pan for steam. I also used KA White Whole Wheat flour for the first time. I also decided to try some new shapes. I made a WW boule (inpired by David's shaping help) that I proofed in a towel lined 8" plastic bowl and decided to try some rolls for part of the Lean Bread. I made two 75 gram knotted rolls (fake Kaiser shape) and a couple of 100 gram Faux Braids (from Ciril Hitz, Baking Artisan Bread). The shaping of the Lean Bread rolls was tough because the dough was very sticky, but I stuck with it :-)


Here are the results:



Lean Bread (dusted with semolina flour)


Lean Bread


100% Whole Wheat Hearth Bread, I like the shape on the boule.


100% Whole Wheat Hearth Bread


Crumb Shot for Lean Bread. I was pretty happy with this, critiques welcome.


Lean Bread Crumb


100% Whole Wheat crumb. Is this what it should look like??


100% Whole Wheat Crumb Shot


The other big question is always taste. The lean bread was good after warming/crisping in oven before eating with pasta. The rolls were OK, a little chewy for tuna sandwhiches.


The whole wheat has a nice flavor. My wife even liked it and she doesn't like much WW. It is heavier than the white, but I assume that is to be expected. Maybe will try a variation with seeds and multigrain.


Any and all comments welcome, especially suggestions to improve.


wayne


 

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