The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

thom leonard's french country bread

freerk's picture
freerk

thom leonard's french country bread

On X-mas we'll be having a cheese-thingie going on with friends, so I made my first 4 pounder today. It looks quite spectacular I think:


country french bread


This dough is quite soft, and I forgot to fold it 3x early on in the ferment, so i did one fold and at the end of the 3 hour ferment and hoped for the best. It came out flatter than I wanted, but it did get a substantial oven spring, so I'm  happy.


I made sure that the time between the dough leaving the rising basket (well, more like a bucket in this case, lol) and it going into the oven was minimal, but the dough is so heavy, there's just no keeping it from loosing its shape.


I haven't tasted it yet, it's still cooling. I'll post a pic of the crumb after we cut it at the dinner table


I made a "year in baking"- slideshow; if you would like to see: here it is


greettings from Amsterdam


 


Freerk

Comments

belle's picture
belle

Looks scrumtious and beautiful..Happy Eats!

freerk's picture
freerk

it is gone already, and it was wonderful! half of it disappeared at the dinner table on X-mas eave, one queart went to my sister, and this morning the last slice was eaten here at home over a hearty breakfast. I love BIG BREADS!