The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bell shaped James J. MacGuire's Pain de Tradition!

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SylviaH's picture
SylviaH

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!


Sylvia


 


 

Comments

Pablo's picture
Pablo

Now THAT's oven spring!  I can't wait to see the crumb shot.  Did you preheat the LaCloche lid?


:-Paul

SylviaH's picture
SylviaH

Hi Pablo, Yes, I preheated it with the oven.  The loaf weighs 1.10 oz.  if feels so light..it's probably hollow, Ha!  Would have made nice baguettes I think..I can't believe how fast it cooled.  It's almost cool.  It's pretty crusty, crunchy on the outside..wish I had your new knife!  The last one I did had sourdough..this one is just the Pain de Traditional.


Sylvia

Pablo's picture
Pablo

Yeah, the knife is great.  My onion rye was one of those "can't all be winners" and I was really glad of the nice sharp knife to cut without crushing.  It would be perfect for that boule of yours.  Is it really 1.1 oz?  Did you mean 11 oz?


:-Paul

SylviaH's picture
SylviaH

One pound 10 oz. loaf..it is very light and big..David has made a lovely baguette with this recipe!


Sylvia

MmeZeeZee's picture
MmeZeeZee

that's awesome.

Marni's picture
Marni

I have oven-spring envy!  Just lovely.


Marni

SylviaH's picture
SylviaH

Hi, Marni,  Thank you,  This is a nice recipe I'm so glad Shiao-Ping has posted! 


Sylvia

xaipete's picture
xaipete

That looks like a work of art, Sylvia. The crumb is perfect, the color delightful, and I can almost hear the crunch of the crust and smell its flavor.


--Pamela

SylviaH's picture
SylviaH

Hello, Pamela!  Thank you for the nice compliment!  This is a wonderful recipe we will enjoy again and again...thanks to Shiao-Ping and JJMacGuire!


Sylvia

nova's picture
nova

One of the things you want to see in crumb shots is shine bouncing from your "irregularly sized holes...."  you have magnificent shine in these shots....another validation of how you baked the loaf.  Bravo!


nova

SylviaH's picture
SylviaH

Hello, nova!  Thank you for the nice compliment!  I have been working at this type of crumb and feel such pleasure when I get it..the ahh haa moment!  I called it my bubble wrap shine crumb : )


Sylvia

dmsnyder's picture
dmsnyder

Gelatinized starch! I love it!


Gorgeous boule, Sylvia!


David

SylviaH's picture
SylviaH

Thank you, David!  I love it too!  This has been so enjoyable making JJMG Pain de Tradition boules and trying different variations with his recipe!  I loved your baguette and it's on my long TDL!


Sylvia


 


 


 


 


 

teketeke's picture
teketeke

Sylvia,


What a gorgeous bread!   It is ablsolutely beautiful. The crumb makes my mouth water. 


Best wishes,


Akiko

SylviaH's picture
SylviaH

for the nice compliment.  It has been just a little over a year now since I baked this loaf.  It's been a popular magazine article and bread baked by members on TFL.  I learned when making this loaf.


Sylvia