The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

spelt and Pain au Levain bake

korish's picture
korish

spelt and Pain au Levain bake

Yesterdays recap.



11 hours since I started my bake n blog day, I finally completed my bake. At first the dough was giving me some trouble, by being stubborn and not wanting to double fast enough, luckily my wife came up with a great solution, I took it into our baby room where we keep it warmer, and with in two hours it popped wright up.


I divided the dough into 1.5lb loaves and let it rise free formed on my granite counter. Last week I tried using tea towel but all my loaves got stuck to it and the bread fell flat as I was removing it from them. All together I had 16 loaves of bread and 20 paninis. As with my previous bake I still had trouble mastering the slashing, I will need to practice more with that.


 


One of the accomplishments is that I was able to place the bread in the wood fired oven in such a way that I baked all of them in just to bakes, so that is great, It means that I can bake more bread with out having to fire the oven again.


On the Pain au Levain I added extra steam to the oven about 7 minutes after placing the bread in, that resulted in a much crustier crust which I liked.


The spelt bread is the best variation that I have tried so far, it's definitely going to be one of the breads that I will bake regularly. One of the main thing I learned in this bake is to just relax during the whole process and don't try to rush things, sometimes the little beasts in the starter like to work on there own schedule and we just cant do much about it. It was lots of fun and I know that my family and many of my friends will enjoy the bread for the week to come.


 


Please visit my site to see more pictures from the bake.


 


Healthy living.


 

Comments

PMcCool's picture
PMcCool

As you note, practice definitely improves our baking and it is evident that you have been practicing.  Being adaptable is also a good thing--cheers to your wife for her great idea.


Paul

korish's picture
korish

Thank you Paul for your reply, with each bake I learn something new and I hope one day I can master this like many of you.