The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Météore

smarkley's picture
smarkley

Pain Météore

 


Pain Météore


I was really inspired by Tim's Meteorite bread.. and decided to try one myself, this weekend.


 


Here is Tim's blog post, if you have not seen it.


http://www.thefreshloaf.com/node/19450/9310-it-meteorite-or-cow-pattie


The original inspiration came from Farine..  


http://www.farine-mc.com/2010/07/meteorite.html


 


Tim's bread looks great, I don't think mine came out looking as good... I wanted to make sure that I had a great dark color so modified the recipe *liberally* by adding coffee and molassas.


 


Once I had the goopy mess out of the fridge and divided it into two... I got a little scared it would spread so much that it would not fit on the baking stone! So I put one of the loaves in a dutchoven. The other loaf was done on the baking stone. Also, I wanted a cratered look to it... so in the spirit of the whole project, we picked a few small rocks from the garden, washed and sterilzed them. Then pushed the rocks(well oiled) down into the dough while it was proofing, and took the rocks out before baking,  since I did not want explosions in the oven. Deciding we wanted a little variation in color, I sprinked a little flour over the surface.


 


As you can see from the pics, it came out plenty dark.. and has a great semi-sweet old fashioned flavor. I was totally ready for this bread to taste terrible and had a nice surprise. Note: my wife and I were giggling about making this bread the whole time, we worked on it. And since the recipe was modified so much, we  decided to name it -- Pain Météore


 


Here is the highly modified recipe:


 


300 grams   King Arthur AP flour


300 grams  Stone-Buhr  WW flour


120 grams  Sour Dough   100% hydration


300 grams  Water


300 grams  Coffee (cold)


1/4 cup - 75grams  Molasses un-sulphered


8 grams Yeast        Active Dry


12 grams Salt        Sea Salt


 


Method


 


1. Mix all ingredients


2. Stretch and Fold 4 times over the next 1.5 hours


3. Chill overnight


4. Divide loaves in two


5. Placed rocks in the dough


6. Let proof for an hour 


7. Pull the rocks out


8. Bake.. 500 degrees for 40 minutes.


 


What a goopy mess!



 


Putting some rocks in the dough, what was I thinking???



 


Ready to Bake



 


The Finished Loaf



 


The second loaf... baked on a stone



 


The crumb shot



 


Have fun, if you decide to try this... and make sure you take the rocks out before baking! 


 


Steve




Oh... and I promised my wife and daughter I would do more serious baking tomorrow!