The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman's WW levain #3

Mebake's picture

Hamelman's WW levain #3

This is baked from Hamelman's "BREAD", levain breads.

I knew that the radiant heat from a preheated stone will result in an unmatched ovenspring, so i played with my steaming technique a bit to accomodate the stones.

Here is a picture:

The roaster lid had no hole, and no steam was injected. THe result is not bad, but the color suffered somewhat. I had to endure to hassle of tkeing the stones out after 15 minutes, and shifting the rack upwards to finish the loaves, otherwise the bottom will be charred.



wally's picture

Help me understand why you removed the baking stone versus the roaster lid after 15 minutes, or am I misunderstanding?


Mebake's picture

Thanks, Larry!

As i mentioned above,I removed the stones after 15 min. to avoid burning the bottom of my loaves, as i only utilize the bottom gas elements throughout bakes.