The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Swiss Bernese Oberland

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jamesjr54's picture
jamesjr54

Swiss Bernese Oberland

Baked a version of Lumos' Swiss/Bernese Oberland today. I think hydration was a little too high, and gluten not developed enough. Still happy with my progress. And tastes great!

2.5 hrs w/ 2 S&F bulk ferment

14 hr cold retard

3 hr final proof

20 minutes in combo cooker in non-preheated 550F oven. Uncovered and cooked 35 minutes at 475F.

And it's already gone for lunch! 

 

Comments

lumos's picture
lumos

Thank you, Jamie. I feel so honoured! :)

Glad you liked it.  Both you and I'd better bow to Heinz. ;)

Love the way you scored the top.

best wishes,

lumos

Janetcook's picture
Janetcook

Jamie,

Very nice loaf and I love the scoring pattern too.

I see you started the bake in a cold oven and in a combo cooker.  I would like to know if you have baking stones in your oven?

I have wanted to try a cold start but am apprehensive as I have 2 stones in my oven and the pre-heat time is a lot and I haven't been sure how it would effect the dough....guess I should just give it a go but hate the thought of ruining a good loaf if I do it wrong.....

Janet

eliabel's picture
eliabel

Your bread looks amazing!

jamesjr54's picture
jamesjr54

Just tossed it in the room temp combo cooker and checked @20 mins. Second time I tried it, with good results.

Janetcook's picture
Janetcook

Thanks for the info.

I think it makes a big difference when you don't have baking stones as your oven pre-heats more quickly.  SOmeday I will have to give it a try again....certainly saves on energy and time!

Janet

AnnaInMD's picture
AnnaInMD

burn your fingers on a preheated pot.

Anna

 

Frequent Flyer's picture
Frequent Flyer

I've made this bread once or twice since seeing lumos' thread and love it.  I'll have to try your take on it as well.

FF

lumos's picture
lumos

Gaaaaaaaagh!!!!  Sorry, sorry, sorry, sorry!!!!  I forgot to write an important thing in 'METHOD'  in the original formula on my blog! 

You need to lower the temperature of the oven after you remove the lid 20mins into the baking. ....though you seem to have done just that without me telling you to do so, anyway....Bless you.

Anyway, I edited the post now,  so that anybody else who're interested in this bread don't have to burn their loaves. :p

 

I made seeded bread with this dough in the weekend, and it did work very well.  Will blog about it very soon. ;)

 

lumos the Eternal-Careless

 

ETA : Ok, done it.  My blog on Swiss BO sourdough with seeds, if anyone's interested. ;)