The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First and Second set of photos of 2 loafs from my non-stick adjustable Teflon pan.

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BoyntonStu's picture
BoyntonStu

First and Second set of photos of 2 loafs from my non-stick adjustable Teflon pan.

Frst photos of a loaf from my non-stick adjustable pan.

 

Note the "Ears"

 

 

The crumb.     The texture when toasted is unlike any bread that I ever tasted.  It is very crusty all the way though.

I really like it but I don't know why it comes out thaqt way.

Recipe:  4 cups APF, 2 cups water, 1-1/2 tsp salt, 1/4 tsp yeast.  No knead.  14 hour ferment.

Baked 40 minutes with steam at 475* F.

 

 

Mini Oven's picture
Mini Oven

And a very wet dough!  What an interesting shot to look at.  Compare crust color on all four sides.  Look at the moisture in the crumb and how it has settled toward the bottom.  A connection?  Would getting more heat under the pan raise the loaf more?  One has to wonder. 

Level across the top (maybe final proof too long?) with a nice top crust color.  Look at the spaces between the bubbles...  Look at the shape of the bubbles.  Anything strike you?  I wonder how the dough behaves without the pan.  This looks like a dough that should not be confined to a deep pan - looks like a ciabatta dough.  Without the deep pan the water can steam away more easily and not weigh down the loaf.  What's the hydration?  Around 95%?   

You might want to bake another one and change one thing and compare that crumb with this one...  :)

 

BoyntonStu's picture
BoyntonStu

Thanks for your keen observation and comments.

I believe that yes, the bread was raised too long.

"Look at the spaces between the bubbles...  Look at the shape of the bubbles.  Anything strike you?"   Please expand on this.

I am proofing another loaf as I type.

One surprise. I mixed the 1/4 tsp of yeast into the entire 16 oz of 100*F water and let it rest for a few minutes.

Prior to this, I always added the yeast directly from the freezer into the flour.

After 11 hours on the countertop the dough tripled, and the gluten strings were well developed.

Proofed in my adjustable non-stick Teflon pan.

Ctumb:

BTW For those who prefer the crusty end slices, the 'ears' that grow in my adjustable pan are a unique special treat.

Edit:  A few extra notes:  

The toasted Sesame seeds and Poppy seeds add an extra special taste.

This loaf was very white compared to the prvious loaf.

It was baked for 35 minutes at 475*F instead of 40 minutes.

It came out great with a less dense crust but quite good.

The next day, when toasted, it tasted even better than fresh.  Amazing.