The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

WOW!!

leslieruf's picture
leslieruf

WOW!!

 

 

Today I used my rye starter (converted from white mother) and decided to make a batard.  Decided to slightly underproof, added extra steam a la dabrownman (pyrex with rolled cloth steaming) in addition to my normal steam pan.  I watched in amazement as it cooked! the steam obviously made the rise much better!!! I have NEVER made a batard this good.  I am over the moon!  and very happy with the crumb.

The half of the bake was same recipe (vermont sourdough with whole wheat -Hamelman) using my white mother starter.  It was slightly slower to proof, baked as the batard and think I have oven spring (at last) as well as more height to the boule.  haven't cut the boule as it has gone in the freezer. 

 

 

 

Comments

Mini Oven's picture
Mini Oven

I can almost heat you tapping your nails on the crust!   

Come back from the Moon, it's cold and dusty up there!   Much warmer here by the oven.   And you are right, a lovely crumb and crust!   We have snow!  ...and it makes me want to bake too and fill the house with bread aroma.  (and hot coffee)   :)

leslieruf's picture
leslieruf

here it is early summer - so far not particularly warm. But the smell of bread is still wonderful isn't it. :)

AbeNW11's picture
AbeNW11 (not verified)

Love the crumb. Look's like it has a great texture. 

Very nice!

It's winter here and I'm in the middle of a sourdough with central heating turned up high. I'm fainting.