The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New year, old skills

Fagus's picture
Fagus

New year, old skills

Bread without kneading, with organic stone milled flours,solid rye sourdough and wheat liquid leaven.

 

 

 

 Cheers!

Fagus

Comments

golgi70's picture
golgi70

Gorgeous

dabrownman's picture
dabrownman

some great ears.  Love a boldly baked multi-grain bread like this one.

Happy Baking !

isand66's picture
isand66

Well done.

so how did the crumb come out?

Fagus's picture
Fagus

Thanks! The crumb was open, tender and moist with a great flavor rustic and moderately acid

Cheers!

 

phwriter11's picture
phwriter11

I have started baking my own bread. Today I think I must have panicked when I forgot to score the dough before putting it in the oven and slashed my bread in the oven instead of score:( It has deep cuts when it was baked. Should I just have left the dough unscored and let it spring on its own? Tomorrow I try again.

dabrownman's picture
dabrownman

but I have read here that it is common practice by some to score loaves after they go in the oven for up to 10 minutes later ?  Don't know why they so this   Maybe I'll try it myself today :-)

Fagus's picture
Fagus

 Hi phwriter11! if you feel panicked when you go to slash your dough you could make a fold before the last proof and then  put the bread with the fold side up in the oven, in that way oven spring will be right and the loaf will open due to the fold.

phwriter11's picture
phwriter11

Thanks Fagus. I think I will try and do fold instead, but then bread will not have a smooth top? Well OK, even if it didnt have a smooth top even with its top side up in the oven and a slashed crust, the bread turned out nice with nice even crumb, holes and crust. Not bad for a novice baker :)

Fagus's picture
Fagus

I used to make a "letter fold" just before leave the dough in the basket for final proof. Try to do the fold an leave with the fold down in the basket, after the proof when you  put the dough in the peel the seam side will be up and during the oven spring the loaf will open trough the seam because it is the weakest side of the dough.