The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lesson # 3 Time & Temperature

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earth3rd's picture
earth3rd

Lesson # 3 Time & Temperature

This is my first attempt at the bread recipe in Lesson #3 on this site:


http://www.thefreshloaf.com/lessons/timeandtemperature


I was running out of time however and cheated a little, by raising the final dough in the oven to speed things up a little. I managed to reduce the time from 90 minutes to 60 minutes on the first and final rise. I didn't use any type of wash on this loaf as I wanted the crust as crunchy as possible. I did put a pan in the oven and set the oven up to 500F. I placed one cup of ice cubes into the tray just at the same time I put the bread in the oven. I reduced the heat from 500F to 400F after 4 minutes and the loaf went 40 minutes with one rotation in the middle. I did have one minor problem however, I put clingrap over the shaped loaf for the final rise and it stuck on there pretty good. I everso gently worked it off the loaf trying so hard not to push any of the air out of it. It worked out pretty good in the end though. Not a lot of oven rise but none the less my best loaf to date. One last thing to say... my slash was a little wrecked but it didn't look to bad.


The bread came out fantastic. I'm in heaven, thank you all... as this is where I learned how to do it. I've made simular recipes in the past but not as good as this one with the pre-ferment. The crust was a little crunchy and chewy and the flavour was perfect. I'm so happy.


Here are a couple of pictures.



 


Lesson #3 - crumb shot

Comments

Floydm's picture
Floydm

Looks great!

nicolesue's picture
nicolesue

to prevent the dough from sticking to the cling wrap - oil the wrap with a bit of olive oil prior to covering the dough - slides off like water when you're ready to remove it.


Also, intead of using ice cubes, try a cup of hot boiling water. The energy requires to transform the ice to water will affect your oven temperature, causing you to lose the much required heat to bake a crispy crust bread.


The bread looks good by the way!

ehanner's picture
ehanner

Beautiful looking bread in every way!


As suggested above, a light dusting of il spray helps the plastic wrap release or, you can dust the loaf with flour before covering lightly. When you make a cut after proofing it will be a slightly easier surface to cut also.


Eric

earth3rd's picture
earth3rd

Thank you all for your comments, I'll definatley try it on my next loaf.

wally's picture
wally

Nice looking bread right out of the gate.


Larry