The Fresh Loaf

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Pain De Tradition sourdough baked in my La Cloche

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SylviaH's picture
SylviaH

Pain De Tradition sourdough baked in my La Cloche

This is yet another sourdough version of the Pain De Tradition.  I baked this in my La Cloche bell for 15 minutes covered starting at a 450 oven and then turning it down to 350F at the start of the bake for one hour total convection bake time.


The taste is very nice and I can taste a hint of the extra organic white wheat that was added.  






Early oven shot  later after removing Bell cover!  The La Cloche was pre-heated with oven.


Sylvia 

Comments

xaipete's picture
xaipete

That looks delicious, Sylvia. I wish you lived next to me so I could come over and have a taste.


--Pamela

SylviaH's picture
SylviaH

Thank you, Pamela,  Better, I live next to you..I think it's cooler at your house!  the crumb shot..I dropped the slice and it got a little flour..dusty!


Sylvia

dmsnyder's picture
dmsnyder

David

SylviaH's picture
SylviaH

Thank you, David!


Sylvia

breitbaker's picture
breitbaker

i dream about loaves like this:) every day a little closer, eh? Beautiful work Sylvia!


cathy in WI

SylviaH's picture
SylviaH

Cathy, Thank you for the nice compliment.  I certainly have my share of mess ups..glad to hear you enjoy baking!


Sylvia

dghdctr's picture
dghdctr

Sylvia, would you be willing to tell us what flour you used there?


--Dan DiMuzio

SylviaH's picture
SylviaH

Hello Dan,  Thank you!  I used King Arthur Bread Flour and King Arthur Organic White Wheat.  I used my hand for all the mixing instead of a dough scraper.  I could stretch and fold a better than with the dough scraper. 


Sylvia

dghdctr's picture
dghdctr

Incredible volume.

SylviaH's picture
SylviaH

I seem to get this a lot more when I use my Bell La Cloche and 'pre-heated'.  I went 'Yes' when that lid came off : )


Sylvia   , please excuse the space..I hit something!


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 

dghdctr's picture
dghdctr

Do you pre-heat the entire cloche -- including the lid?

SylviaH's picture
SylviaH

Hi, Dan!  I pre-heated the entire cloche with the lid in place.  I followed the James MacGuire's procedure and turned the oven on one hour before placing the boule in the pre-heated cloche..probably wasn't necessary to pre-heat that long.  


Sylvia 

dghdctr's picture
dghdctr

What James MacGuire procedure was this?  From "The Taste of Bread"?

SylviaH's picture
SylviaH

The recipe that Shiao-Ping posted on her blog for Pain De Traditon by JMG.  Sorry for the confusion.  It was just the pre-heating time.

Pablo's picture
Pablo

You just can't get prettier than that.  Gorgeous!


:-Paul

SylviaH's picture
SylviaH

Paul, Thank you!  I haven't got my IRT yet..I want to check the La Cloche base heat compared to my thick stones on my next bake!


Sylvia

DonD's picture
DonD

Beautiful loaf, Sylvia. A real "Boule"!


Don

SylviaH's picture
SylviaH

Don, Thank you for the nice compliment!


Sylvia

Nomadcruiser53's picture
Nomadcruiser53

I like the height. Looks very tasty. How many inches across would that loaf be? Dave

SylviaH's picture
SylviaH

Hi Dave, Thank you!  You asked just in time before dinner..it's half gone now..so what's left is from the center across right at just about 8-81/2"W 41/2"H.  I'm not sure how you measure Width..the flat base on the bottom is 6" across!


Sylvia

Nomadcruiser53's picture
Nomadcruiser53

Thanks Sylvia. Thats a nice size for a loaf. Most of the time there is just 2 of us so that's perfect. Dave

Paddyscake's picture
Paddyscake

and more! Wow! Very nice, as always!


Betty

SylviaH's picture
SylviaH

Hi, Betty!  Thank you for the nice compliment!


Sylvia

ehanner's picture
ehanner

That is a very nice Boule with great structure. Good Job.


Eric

SylviaH's picture
SylviaH

Hi, Eric!  Thank you for the nice compliment!


Sylvia

summerbaker's picture
summerbaker

How exciting!  I would start a bread catering business tomorrow if I had baked a loaf like that.  Bread that beautiful should be shared!


Summer

SylviaH's picture
SylviaH

Hi, Summer and thank for the nice compliment!


Sylvia