June 29, 2015 - 12:00am
Hamelman's Deli Rye Take #2
Decided to make 2 loaves. Doubled the starter to make the levain (this fermented for 13 hours) and reduced 1/3 of the yeast in the recipe. Also went for a lighter bake. Happy with the results
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Decided to make 2 loaves. Doubled the starter to make the levain (this fermented for 13 hours) and reduced 1/3 of the yeast in the recipe. Also went for a lighter bake. Happy with the results
Comments
What a lovely colour.
So these are hybrid loaves?
Bon Appetite. All you need now is some salt beef.
i also tried your suggestion to one of my earlier post ie turning off the top element to encourage better oven spring. That was what i did today but when i turn off the top element of my oven, the fan comes on! So i kinda covered the fan with some aluminium foil. The gentler heat did give me better oven spring. Thanks for sharing the info
Unless one has a great way of introducing steam or bakes in a Dutch Oven then the fan will dry the dough out too quickly and prevent oven spring. Preheating the oven then turning off the top element and fan so the heat comes from underneath (imitating a pizza stone) but the oven is still hot enough will stop this from happening. Then to crust over simply turn the top element and fan back on ( or uncover the fan) for the last 10 minutes. Trick is it needs to be hot enough for oven spring but at the same time trying not to dry out the top. Took a lot of trial and error and many flops till I worked out how to make the oven work for me.
Glad it helped.
Looks like it worked a treat!! I like them very much.