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Submitted by Janknitz on May 9, 2011 - 6:17pm Now that's an ear!
It wasn't exactly what I intended . . . I wanted to try to stencil with a young grape leaf, but I hadn't planned out how I was going to score around the grape leaf. So I did two "smiles" framing the grape leaf and this is the result. Not exactly the best scoring job of my amatuer "career"! I didn't do the best job shaping this dough, either. It was ABin5 dough that sat in the bucket a full week, and it was pretty wet. I usually work a little harder on the shaping and use a little more flour to get a firmer "skin" than I did here. Then the boule would have held its shape better and not spread out during baking as unevenly as it did. I baked it in my clay baker. Still, it was an impressive gringe, and the bread was tasty enough for a rye done with very little effort. My back is bothering me, so long sessions with the mixer or hand kneading are not an option right now.
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Ahhh, your ear has a grape leaf on it...
Interesting result. It may not have been what you intended, but the leaf is certainly well defined.
Ron
More than interesting result!
It's a lovely smile and a great vine leaf imprint. You've given me an idea, thanks!
Mary
nice!
I think it is a great looking boule!
(Did you use a bread machine for that? :-) ) kidding.
I like the bread and gvz's
I like the bread and gvz's comment.
Anjali
now try to get it on purpose
I think ears are like crackles. They come of their own accord. Very nice boule. As an aside, I see you are using the TFL accidentally coined word - gringe. This appears nowhere else except on this site, as far as I can tell. -Varda
Oh Dear!
I googled "gringe" and a not very nice definition came up first (BLUSH!)
But googling "grigne" does show a lot of references outside of TFL for what I meant.
Now I'm totally embarassed!!!!!!!!!!!!!!!!
no
not a nice word but nice bread and that's what counts. -Varda
n00b
Okay - someone please explain 'gringe' to a n00b to the site!
I have achieved similar
I have achieved similar results baking in Dutch oven bread made by two different recipe:
First loaf was Rewena Paraoa
And the secod one was made by using the recipe for Artsan Bread in Five Minutes a Day
I have used the same scoring method as You did, and I like very much the look of these loafs, including Yours :))
Gorgeous!
Lovely breads.
I often get good ears (I'm staying away from the "G" word from now on!) when I have a nice firm skin on the bread--I hold the lame at a very shallow angle to the loaf. But I was surprised to have gotten any ear, let alone such a dramatic one on this loaf because the skin was not that firm and the lame dragged. Maybe the cloche baking method helps, too.
I was trying to say the same,
I was trying to say the same, i.e. both loaves are made from different type of dough, but the scoring and baking methods are the same, so I guess that's why the final result is quite similar. And both times the dough was on the wet side too.
Have a nice day, :))
Inspired by nature
Hello Janknitz,
I love your grape-leaf-stencilled loaf, and when I saw it, it made me think of this one:
http://www.wildyeastblog.com/2011/03/18/rewena-paraoa/
...and LiliN has posted photos too, of her beautiful rewena paraoa.
All of these lovely loaves make me want to start prowling around the yard looking for stencil material, now that things are starting to leaf out here, where I live!
:^) from breadsong
I think that's where I stole the idea from
Wild Yeast's blog, but mine did not turn out very pretty at all. The scoring ruined it.
Aren't Susan of Wild Yeast's bread's gorgeous??? I've learned a lot from her.
Scoring
Hello, I agree, Susan's bread is beautiful and her website an amazing resource to see what's possible for breadmaking!
I don't think scoring ruined your loaf at all. I think the 'ear' on the loaf looks like the curling edge of a leaf - a really neat-looking effect - reminiscent of your grape leaf!
:^) from breadsong