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 Submitted by koloatree on November 27, 2009 - 9:30pm todays bakehi everyone. i baked 2 1.5lb sourdough loaves. i was a bit off on my proofing scedule by a few hrs! btw, does anyone know how to achieve caremelization color? my bread comes out with a dark brown as suppose to golden brown. could it be an access of flour i used to dust the loave and peel? could it be from not using enough steam? my cast iron sizzles intensly for about a minute before it goes to a really slow simmer. for the bread, due to my unknowing scedule, i did a long first proof that lasted 18hrs @ ~45 degrees. in that time the bread almost tripled in volume. afterwards i shaped and then baked after the bread increased volume by 60%. i took some dough and placed it in a little tube shaped container; marked the levels, and waited for the dough to reach ~60-80% of its size. i did so to help with guessing when to bake. is my theory correct? i also did no fold and shaping.
this is a photo of the same bread recipe we baked at KA institute. it has a nice golden tan; a look i am trying to replicate.
below is a pic of the BBA poor mans brioche baked in a pop over pan. i was pretty happy with the results compared to my 1st attempt paper weights i baked last week.*is the outer layer suppose to be somewhat crisp? the insides were nice and fluffy.
the left is JH dinner roll and the right is the poor mans brioche shaped to be a hamburger roll.
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your breads look good to me
your breads look good to me but i can't answer your questions because I have not done any sourdough breads (i'm starting next year!).
i liked your poor man's brioche, which I will do for the holidays!
nice work!
The bread from the KA
The bread from the KA Institute looks fantastic! They are soooo beautiful! And the slash, and the blisters, and I"m sure they taste great. I want to learn how to make it. May I know the name of this bread?
Thanks,
Michelle
hi, it is the pain au levain
hi,
it is the pain au levain w/ 5% medium rye recipe in jeffrey hamelman's book titled bread. i highly recommend it!
Thank you!
I'll give it a try :)
Vents
For most people, the biggest issue for crust color is keeping enough steam in contact with the loaf in the first 10-20 minutes of the bake. The problem with home ovens is that they usually have very good venting - this is for safety purposes, but it means that no matter how much steam you are able to produce, if you have too much venting, then the steam won't be kept close to the loaf for long enough. Here are two options, both of which I have used:
1) find the vent(s) in your home oven and figure out some way to block them while you are baking bread. remember, the vents are there for safety, so they should not be permanently blocked (in fact, they shouldn't even be blocked temporarily, but I will admit that I have done it and survived). Most ovens have their vents through the back of the oven, or through the top, with a hole venting the oven coming out just under one of the burners on the range. Remember that what you are blocking the vents with will be inside the oven, so you must use something that can withstand high temperatures. I have used tin foil in the past. If you do this, you will still need to vent the steam about halfway through the bake. I used to do this by opening the oven door, and removing any pan that had water (which had been producing steam)
2) (this is what I use now, just because it is easier, and in my experience, produces better results). Bake in a covered pot. I use ceramic or corningware. I put my bread in the pre-heated pot, score it inside the pot (which sometimes involves some contortions), then put the lid on the pot and stick it in the oven. The loaf starts to heat immediately, and some of the water in the loaf evaporates. This produces steam, and the fact that the pot has a lid on it means that the steam stays right next to the loaf, doing just what steam is supposed to do. Then, about halfway through the bake, I take the lid off of the pot, allowing the steam to vent for the last half of the bake. It's the best approximation I have found for the effects of a commercial, steam-injected oven with manual vents.
Hope this helps.
thank you for the tips! i had
thank you for the tips! i had a feeling it must of been due to lack of steam. i baked baguettes posted above and noticed the nicer color because the steam was able to circulate to the baguettes more. my next bake im going to load the oven with cast irons.