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Submitted by OldWoodenSpoon on October 21, 2009 - 12:16am Plain Old French Style Country BreadI just pulled this out of the oven tonight. This is a loaf of "ordinary" french bread using the King Arthur Flour recipe for French Style Country Bread. I was trying for a loaf of "sweet french bread" for my wife to use about half of in an egg casserole for a family brunch this weekend. We get to eat the other half. :^)
and
This was baked in a La Cloche baker, only partially pre-heated, and then left covered for 20 minutes with the oven at 475F, then uncovered for about 15 more minutes at 450F. I gave it a couple more minutes just to color up more because it was even more pale than it finished. And the best part for me... This loaf sang to me for nearly 10 minutes! This is my first experience with this, and what music it was. Way exciting. I'll never get to sleep tonight now. OldWoodenSpoon
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Ha! I have the same problem...
That is a great sound. The bread looks great; it really rose evenly along your cuts.
I always find it difficult to go to sleep when I bake at night. Usually I'll take the bread out, admire it for a minute, remind myself that I can't eat it for at least 45 minutes, and get into bed. 45 minutes later, after thinking about how the good the bread looks, and how I wouldn't be doing it justice if I didn't try it at its freshest state, I'm out of bed and in the kitchen with the bread knife. This is why I bake in the morning now. I'm waiting to take a batch of bagels out of the oven so I can get in the shower and get ready for work.
Enjoy the bread,
Brendan
Thanks Brendan! I did
Thanks Brendan! I did finally get to sleep, but it was hard not to sneak back to the kitchen! Only the fact that this was made for a special occasion kept me away.
OldWoodenSpoon
Lovely boule, OWSpoon! How
Lovely boule, OWSpoon! How about a crumb shot?
Sylvia
When we cut it
to make up the brunch casserole I'll take a crumb shot and post it. I'm leaving it uncut to help it stay fresh till then. And thank you!
OldWoodenSpoon
Very handsome boule!
From the profile, it looks like it wanted to break out of la cloche!
David
It did lift the lid
a tiny bit for a few minutes! I wondered what was going to happen, and then gravity prevailed. La Cloche left it's imprint though, as you could tell. Thanks David!
OldWoodenSpoon
Beautiful loaf, so much that
Beautiful loaf, so much that I had to make my own. I only used a 2 hour poolish, but the loaf looks great, sang, and it tastes great too!
I used an inverted pyrex bowl on my stone insert, cooking at 475 for 10 minutes, and another 15-20 at 425.
You have a beauty of your own there!
I think the singing is the most exciting thing I've run into so far in baking. That and the bread itself.
OldWoodenSpoon
A MASTERPIECE !!
wonderful !
Both loaves look like
Both loaves look like something I'd want on the table for all meals of the day! Wonderful work!