The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Proud of this crust have pics

Aideuis's picture
Aideuis

Proud of this crust have pics

So it was friday and my sourdough starter was not going to preform (it had ben a while since i fed it) I decided to make a yeasted bread.  I made a Pain de campagne with bf, rye, butter, and rosemary.  I tried a different kneading technique and steaming, what a surprise I made something other than a yogurt brick. My sourdough bread has ben bad for so long, it was nice to enjoy my own bread and reviews were good so i made 2 more today.  I increased the hydration a bit used olive oil and s&F every hour on bulk ferment. I covered the loaves while steaming for 10 min at 500 then uncovered at 450 for 40min. One turned out p u r t y the other tore while proving and went a little lopsided i think i know why, something else to work on. Here are some pics, I am happy, for now.

 

 

 

 

clazar123's picture
clazar123

The pics didn't come thru but isn't it nice to make a good loaf to enjoy!? Every bake is a delicious experiment-whether it's just for the nose (my many bricks) or the palate. Eventually the palate pleasers outnumber the bricks and you begin to think it was all a delusion.

Aideuis's picture
Aideuis

I am so proud of it take a look

AnnaInNC's picture
AnnaInNC

you did good !!

anna

reddragon's picture
reddragon

Your crust looks perfect.

Yogurt brick? What recipe were you using?

Aideuis's picture
Aideuis

Many different formulas have ben used, I think my starter needs to mature and I need to study up on fermentation methods and times. 

SallyBR's picture
SallyBR

Ah, the little blisters in the crust...

 

they do make a baker happy!   Congrats, enjoy your beautiful bread...

highmtnpam's picture
highmtnpam

I can hear it crackling from here. The scoring is tip top :)

Pam

Aideuis's picture
Aideuis

thank you, it did make some big time noise on the cooling rack