The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

From Bostons North End. . .but how?

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cowguye1's picture
cowguye1

From Bostons North End. . .but how?

Any pointers on how to pull this off successfully?  Lame around the entire top?

golgi70's picture
golgi70

score a circle with an angled blade.  This looks pretty underproofed hence the explosiveness of them.  

Josh

WoodenSpoon's picture
WoodenSpoon

I think dramatic under proofing is the trademark look here.

FrenchNyonya's picture
FrenchNyonya

If i would bake an underproofed bread dough, i suppose the crumb would be compact?? 

 

breadforfun's picture
breadforfun

I came across this a couple of weeks ago: http://berndsbakery.blogspot.ch/2014/04/pain-chapeau-bio-pain-chapeau-organic.html 

It is very similar, perhaps less dramatic.  He takes a portion of the dough to make a flat round "hat" that goes into the banneton before the rest of the dough that is formed into a boule.  I agree that it looks underproofed.

-Brad

cowguye1's picture
cowguye1

Nice follow up another way.  Makes a lot of sense.  Thank you.

Pete

varda's picture
varda

Hi,   Just wondering where you saw this.   I didn't realize there were any real bakeries left in the north end.  -Varda

cowguye1's picture
cowguye1

Place is Bricco Panneteria. 

McCoy's picture
McCoy

How can you tell just by seeing the exterior? I would think you'd have to look at the crumb to tell if it's underproofed.

breadforfun's picture
breadforfun

A slight underproofing of a loaf will tend to give a bigger oven spring.  I think that is what is going on here.

-Brad