The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Franko's Altamura, sdboules, sdpizza, chix, sausage WFOven baked

SylviaH's picture
SylviaH

Franko's Altamura, sdboules, sdpizza, chix, sausage WFOven baked

After a couple failed attempts using semolina grind for my starter.  My starter was going great with the duram flour.  I had only enough duram flour left for one loaf of Franko's Altamura.  I gave it a go today in my wfo.  Franko's formula 'Rocks' 'lol'.  I hope to have a better bake next go round.  My oven was to hot and the bread was getting overproofed, just to many irons in the fire today!

 

                   Altamura and SD Boules

 

                Oven was to hot and I hope to do better, next go on the crumb, shaping and timing :-)

 

                         

 

                                            

                           Bread was over proofed and so went into an un-stablized oven that was to hot. 

                                   

                                    Something new.  B

aking with door off.  No steam added and there is a small fire to the left of the oven, mostly                                        hot coals.

                          

 

              

                         Apricot, brown sugar, almond, dessert pizza, dusted with powered sugar

                                                                  

 

                                     My new DVD came today.  Ciril Hitz, new wfo baking dvd.  K.Hitz gave me a shipping discount :)

                          Altumura, SD boules and SD pizza balls.

                          

 

                                       Altamura 

                                                            

                                                         SD Tomato Pizza with fresh Mozz

                                                 

 

                              Garlic wfo roasted chicken and little pre roasting of apricots for the dessert apricot pizza

                        

 

                                                    wfo roasted organic chicken for tomorrows sandwiches

                                           

 

                                                    To be enjoyed on Franko's Altamura bread Panini style.  

                                          ADDED:  up to late, long day..added link in to Franko's formula for Altamura 'altumura' 'lol' should have

                                                           got that right.  I apologize Franko :) 

 

             Good to be baking!

              Sylvia

                                     

 

 

                                     

                               

                              

 

Comments

holds99's picture
holds99

Sylvia,

Your Altumura bread and boules look terrific, along with as everything you baked/cooked in your WFO.   The apricot, brown sugar, almond, dessert pizza, dusted with powered sugar looks like something I want to try---soon.  You did soooo good!

Howard

SylviaH's picture
SylviaH

Thank you for the very nice compliment!  You have been an inspiration to me, ever since I joined TFL!  I always use your 'double levain build' for my 100% hydration starter, of  (1Tbsp. mature starter, 7oz. water, 8oz. flour), for these 2 soudough boules : ) makes just the right amount, the timing works perfect for my baking schedule : )

Sylvia

holds99's picture
holds99

Sylvia,

Always good to hear from you, and thank you for your very kind words.  You've become a first class baker.  I love your wood fired oven.  Maybe in my next house.

Although I haven't been doing much in the way of posting I've been baking regularly and plan to post something in the near future. 

Howard

SylviaH's picture
SylviaH

and never miss your posts, Howard.  Thank you and BTW, I was very, very happy to have my GForeman grill today.  No heat, no muss, no fuss :-)

                           Panini's de Franko's Altamura

 

                 

 

 

varda's picture
varda

with your WFO cookery.   Your Altamura looks terrific.   And you bake with fire in?   And door open?   Is your oven indoors?    Love your dessert pizza.   I want one.  -Varda

SylviaH's picture
SylviaH

Thank you, Varda!   The reason why I baked with the door open and a fire in the oven was because this is the wfo method used for the DOP Altamura breads baked in Italy.  It can also be viewed in the video's refered to on Franko's blog for the Altamura bread... no steam is used for this bread as instructed in Franko's formula.  The crust was very crispy coming out of the oven..crunchy, crisp, just like in the video..though it softened after cooling..that's why I think a longer bake would have been better, to dry out the crumb a bit more, had my oven not been so hot...I kept adding logs, so Mike could have his 4pm pizza, which messed up the oven for the right temperature at the right time the bread would have been proofed, and the oven ready...if that makes sense.  We are on tight eating schedule on Mike's work days..1/2 time frame :/

Funny you should ask about having an indoor oven..no never.  My daughter and I were discussing that the other day...so glad we don't have and would never have an indoor pizza oven..they give off a lot of heat...you should have seen CHitz head shinning in the video 'lol'...only in jest Cyril..no offense intended...well I supposed if you live where it gets cold, they would be wonderful for winter baking and, Im pretty sure, they must have some sort of a special flu fan to help all the heat vent up and out..for an indoor wfo.  My oven get's over 1000F when being fired up for baking pizza's and storing heat for more baking and heat does come out the doorway although most goes up the flu...nice for cool evenings..but not near as warming as a fire pit.

I think dessert pizza's are great for a quick dessert fix!  Kids love them, this one was similar to one CH had on his video..his favorite for kids was a Nutella and banana.  I think that's what that hazelnut choc. mix..very popular stuff..though I don't care for it,  I prefer a single crusted, pastry and fruit rustic pie, just as easy, if I have the pastry made, which I didn't...darn!

You baked up some beautiful bread posted today and I'm looking forward to your wfo posts.

Happy Baking,

Sylvia

 

 

Franko's picture
Franko

Hi Sylvia,

Good to see you baking again, especially in the WFO. Your Altamura looks right at home baking on a woodfired hearth, just as it should be . The crumb shots show some  translucency to them that I've never seen in my own bakes or others, that indicates a good fermentation during your bulk time, and the inner corona of the crust looks really tasty. I'm guessing this is due to baking it in a more authentic environment  than us WFO-less Altamura bakers have . It seems not many folks who've tried this bread are entirely satisfied with the first bake of it, but that's the challenge of it that hooked me, as I'm sure it will with you. The panini's you made from it look delish!

Speaking of delicious... the apricot-almond dessert pizza you baked is out of this world! Is it made with a typical lean pizza dough or do you add some type of fat or sugar to it? Love the flavour combination of roasted apricots and almonds caramelizing with the brown sugar. I wonder how that would work if you spread a thin layer of marscapone over the dough before adding the other toppings. Everything you've baked, cooked, and grilled for this post has made me very hungry, as well as eager to build my own WFO. Great post Sylvia!

All the best,

Franko

PS:  thanks for the link to my blog. Almost forgot my manners there.

 

breadsong's picture
breadsong

Sylvia,
Sure love that WFO and everything that emerged!...so many lovely things you've baked and roasted.
Everything looks spectacularly good.
:^) from breadsong

SylviaH's picture
SylviaH

Sylvia

SylviaH's picture
SylviaH

Thank you, I really enjoyed and had a great learning experience with your formula.  I'm looking forward to giving it another go...especially when I have nice stock of some duram flour.  The flavor is even better than I expected..just as you discribed.  As for the dessert pizza, I use the same dough I have ready for my pizza's.  I had made up sourdough pizza balls, not my usual pizza dough at all...I prefer the traditional yeasted pizza doughs.  Marsacapone would be great, cream cheese, I've even tried one very sweet Hawiian style, with sweetened condensed milk, coconut, pineapple, choc. chips...woohooo.  Very convenient using pizza dough..but I still prefer my fruit in a butter pastry crust and it does cook up nice and easy in a wfo too.

Happy Baking,

Sylvia

EvaB's picture
EvaB

to my husband with the comment this is why I want a wood fired oven. He was drooling by the time we got to the apricot desert pizza! I think I'm going to have a partner on the quest for the oven! LOL

Downloaded the free plans on forno bravo last night, now to get it underway. May be a next summer project having so many on the go right now and summer is slowly fading into fall here. Too much to do and not enough time and money to do it with!

SylviaH's picture
SylviaH

Thanks for stopping by, Eva!  Your a winner : )  You've just posted my biggest satisfaction in posting bakes from my wfo!  What a rewarding project, to put your hard work and hard earned money into a wfo.  I so happy to have to given you some encouragement.  I wish you all the very best!

Sylvia