Bell shaped James J. MacGuire's Pain de Tradition!
Today I was baking a couple of loaves and thought since I was going to be in the kitchen all day I may as well go ahead and do the first James J. MacGuire's Pain de Tradition loaf that was posted by Shiao-Ping. The last one tasted so delicious. This time I thought I would bake it the same as the last JJMG Tradition sourdough I made puting it in the Bell La Cloche..only this time I pre-heated my stones for 45 min. as they were not completely cool from the earlier bakes. I only wanted to use the lid of the la cloche this time. I followed the instructions as directed in the recipe. When I removed the dough from my round broth form..it spread out very wide and was a little flat looking..I had already heated my lid on the stone...not using the bottom of the la cloche this time. I slid the boule onto the stone and covered it with my bell lid..it had spread so much the lid caught a little of the loaf on part of the edge..it had spread a little bit to much...I removed the lid 15 minutes later. The boule had sprang to the top of the bell and sides...I had a bell shaped loaf! I think if I would have removed the lid..maybe at ten minutes..the loaf could have sprang more and the slashes would have 'eared' opened more..
I'm thinking maybe because the boule was touching and therefore supported somewhat by the bell lid..this is what made it rise up so high..but the last loaf I did..didn't touch the sides of the bell and it sprang up.
I baked this loaf for 15 minutes in a 450 oven. Removed the bell lid and reduced the oven to 350. The boule baked a total of 60 minutes.
It's to hot to slice and show the crumb..but when it cools..tomorrow or late tonight..I'll post a crumb shot.
After 15 minutes
I think next time I will make this into two loaves! I hope it's not one big hollow ball when I slice it!
Crumb is here!
Crunchy, Crispy Crust and nice crumb! Lovely flavor!