The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

THANK YOU Hans Joakim !

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trailrunner's picture
trailrunner

THANK YOU Hans Joakim !

I used the rice flour in a linen lined basket and WHAT a difference. Sunddenly, as you said, the loaf comes out like teflon and the slash...well all I can say is WOW ! I used about 1 tsp of rice flour and lightly rubbed it into the linen napkin. I turned the shaped pain de campagne into it seam side up and waited 1 1/2 hrs, preheated the iron pot for 30 min at 500 and then turned the loaf out and slashed. Placed in pot/closed/reduced oven to 460 and baked for 30 min lid on and 15 min lid off to 207 degrees. The loaf carried on like crazy when I got it out of the oven,,,snap, crackle, pop and I got GORGEOUS cracks too. Who would have thought that someone who has baked bread for this many decades could still get so excited ?? Thank you again Hans for the rice flour tip...my baking will now move forward at a different pace as far as slashing...you are the best. c


risen/slashed note linen lined basket w/ rice flour:


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fresh from oven :


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old iron pot for cloche baking:


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Comments

dmsnyder's picture
dmsnyder

David

trailrunner's picture
trailrunner

crumb pics to follow when it is cool. Coming from you that is high praise indeed. c

SylviaH's picture
SylviaH

I found that I can use a lot less flour now on my towels with the rice/AP mixture.  Great stuff.


Sylvia

saraugie's picture
saraugie

Great looking bread.


Trailrunner, would you be so kind and please post the link to the post you are referring to in which Hans J. gave the advice you are mentioning ?

trailrunner's picture
trailrunner

Yes Sylvia it is a wondrous revelation...I only use the rice though and no other flour, I like it the best as it takes so little and I like the surface of the bread better too.


 


saraugie, it is so strange but I have looked everywhere for the post..it was in the last 24 hrs and I thought it was embedded in David's post about his bread but now I can't find it...irritating. I know he said he loved the pattern of the willow baskets but was happier with the way the bread came out of the linen lined basket and it was like teflon...maybe someone else will see this and post it.


Here is a crumb shot...there is one tiny flaw in the middle where a fold of dry flour got in when I shaped the loaf. The crust is amazing...very very crisp and the lovely flavor of the bread has come through beautifully. I am well pleased.


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JeremyCherfas's picture
JeremyCherfas

Nice looking loaves indeed. I haven't gone the rice-flour route myself, as I don't really have a sticking problem and the last thing I need in my kitchen is yet another bag of a ground cereal. But good to know it works for you and others.


Jeremy

ehanner's picture
ehanner

Wow that is beautiful looking inside and out.


I have come to use a light dusting on the top of the dough also just before turning it over into the basket. I find you don't need to use as much flour.


Eric

trailrunner's picture
trailrunner

I really appreciate the comments. Thank you ! For decades I have had perfect success with shaping and baking yeast breads so when I started the wild yeast breads and wet doughs and thought I knew bread it was a revelation to me that the art of sourdough and wet breads was completely different. I have really had to start over as far as learning the texture of the dough and watching for rise times etc. The slashing has completely eluded me till now. I feel like I have a new lease on baking since this loaf. 


I have a quadrupled batch of Nury rye in 3 large buckets in the fridge !! I am going to perfect the art of shaping it tomorrow...one loaf after the other....will take photos and post if they are worthy :)

ehanner's picture
ehanner

That's the way to learn. Work on each one individually and maybe switch tools to find something you like to work with. You are improving remarkably well. I look forward to seeing the results.


Eric

dmsnyder's picture
dmsnyder

You haven't made it wet enough! ;-)


David

Mini Oven's picture
Mini Oven

You haven't made it ugly enough!


Mini

korish's picture
korish

Thank you for sharing this I have had trouble on my bake 2 weeks ago, all my dough stuck to the fabrick, on my last bake I did not even use any baskets I just let it free rise but this sounds like a good trick, I just love this place you never know when your answers will be answerd.


 


Thanks.


Dimitry

trailrunner's picture
trailrunner

nope there will be NO scoring of the Nury...it is wonderfully wet ! The practice for the Nury today will be the transfer of the plopped out dough to the parchment and into the oven...I will have great pics so stay tuned :) 


 


thanks minioven for that link,,,it is a different one than the one that was noted above. I had read it in the past and forgotten it ...my bad, as they say. The tiniest amount of rice flour and out it comes...wondrous indeed.


 


thanks Jeremy it is great.


Dimitry do give it a try you will be very pleased. Teflon for sure . c