The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Best Crust and Crumb yet! For me

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Mebake's picture
Mebake

Best Crust and Crumb yet! For me

This is a 50% wholewheat from "BREAD". I have finally achieved the color i wanted and the crumb texture i like. THis is a keeper.


To obtain the color, I have improvised enclosed steaming for this one:


Poultry roaster with lid. Under the roaster a stone, and in the roaster lid: a stone squeezed-in in such a way that it dented the lid, but remained in. This way, i can get heat from a stone on top of the loaf, and from under the loaf, all in an enclosed space to trap steam. IT Worked!


Here are the loaves:






UPDATE:  here is the roaster steamer with stone device:





Khalid


 

Comments

Occabeka's picture
Occabeka

Nice loaves, Khalid.


Can we have a picture of your device?


 


Occa

Mebake's picture
Mebake

I shall photograph it and post it tomorrow.


Khalic

holds99's picture
holds99

Nice loaves, crust and crumb and your custom poultry roaster/steamer is really innovative.  You did a very nice job. 


Hamelman's book "Bread" is such a terrific book, so much good information and so many great recipes/formulas. 


Howard

Mebake's picture
Mebake

Thanks, Howard!


 

Daisy_A's picture
Daisy_A

Wow, those are beautiful looking loaves. The crust is so well coloured and the crumb so evenly distributed. No wonder you were pleased!  Kind regards,  Daisy_A

Noor13's picture
Noor13

Mmm great loafs.


They do look very mouth watering indeed


Well done:)

Mebake's picture
Mebake

Thanks! Daisy and Noor


Isn't it wonderful to be part of this great community?! TFL!


Thanks

Daisy_A's picture
Daisy_A

Hi mebake - Yes it feels good.


With best wishes,  Daisy_A

ehanner's picture
ehanner

Your breads look marvelous and your creativity is inspiring. Great job!


Eric

Occabeka's picture
Occabeka

Hi Khalid,


Great idea there!


I see the oven stone in the pan in one picture and beneath it in another. Did you use two stones?


Thanks.


Occa

Mebake's picture
Mebake

Thank you Eric very much!


Occa, yes, i did use both stone, one as a top heat source, and one under the roaster for a lower heat source. However, i only used the device for first 15 min. After that, i remover the roaster, and place the loaves on a higher rack to evenly brown, or their base will be charred.


I was fortunate to have a close relative of my wife giving me those stone for free. He works for a ceramic tiling co. and he often keeps some of those "Thermal stones" in store as many bakeries require them.


Khalid

BellesAZ's picture
BellesAZ

Those are awesome... never thought of using those.  I imagine they are the same as stones used in wood fire ovens?  Beautiful loaves, Khalid.  I once made a recipe for a shepherd's bread that I baked in a Cast Iron dutch oven when we were camping.  It was the best bread I've ever had in terms of steam and bake.  Yours are just beautiful though and what a great idea you've given all of us!

Random 83's picture
Random 83

Khalid,


These are masterpieces!

reddragon's picture
reddragon

is very clever!

rayel's picture
rayel

Khalid, I praised your inventiveness and your bread some time back. Nice job. I have a weird question, did the porcelain crumble in the corners where the stone was wedged? My fear is, that if it did, could it spread or break away, and sprinkle your bread at some point? I know, only I would think of something that morbid. It might not be that big a deal, but I was just wondering. Regards Ray

Mebake's picture
Mebake

Thanks loads to BellesAZ, random83, reddragon, and Ray!!


Ray, i wouldn't worry much about the porcelain (stone) shredding at the corners. It did shred some, but that's just the price of wedging it firmly in. when i preheat the lid, i press the stone in (wearing oven mits) to compensate for any heat expansion the lid might have had, then i place the cover.


I have now scrapped the idea of buying an electric oven. Saves $$$!


 


Khalid