September 28, 2015 - 9:22am
First loaf of non bread machine bread
For the last year or so every week I've made a few loaves of bread..all of them in a bread machine. I got a kitchenaid artisan mixer the other day off of woot and am trying my first non bread machine loaf.
For this I chose french bread and have just finished first proof, rolling and scoring. doing second proof now..can't wait to see how it turns out. Heres some pictures of it rolled and then scored. Feel free to insert any commens on things i could improve on it so far.
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about your scoring. Scoring is the final activity that the dough encounters before being placed in the oven. You don't want to do this any earlier because as soon as you score you are rupturing the outer sheath of the formed dough, thereby allowing the interior to start it's inevitable non-baking path to deflating.
Unless you are looking to perform what is known as a "sausage cut", which is what you have here, it is good to familiarize yourself with how to score for a baguette shaped dough in the traditional sense. Here is an excellent link to a Ciril Hitz video that lays out the activity in crystal clear words and pictures: scoring baguettes , and here he shapes them . Additionally, our own resident experts in our little TFL world have contributed to this webpage: http://www.thefreshloaf.com/handbook/scoring
Good luck and keep us informed of your progress.
alan
here's the end result. Pretty proud of it for my first attempt especially considering I had no idea how the scoring was supposed to be done. Hope the next loaf turns out better. Thanks Alan for the advice I'll follow that next time.
Its baking now and ok watched that video definitely not how I did it. The recipe I used said score before or after second proof so I just randomly chose , next time I'll make sure to do it after.
It did not seem to deflate but did rise and expand quite a bit. Will take another picture once its out of the oven.
Looks pretty darn good! If you are using the pan to bake in, I would suggest covering it with a cookie sheet during the first 15 minutes to help trap steam. This will make for a really nice crust.