March 9, 2017 - 6:15am
Hello, everyone!
I'm from Brazil and I'm just starting my bread baking adventures. I've bought "The bread bakers aprentice" and here is a picture of the first bread I've baked (used the french bread recipe, made with pate fermentee and baked on a cast iron pizza "stone", I've used a cup of water on roasting pan full of rocks to generate steam).
The bread tasted delicious, but it's a bit heavy/dense. I was expecting a somewhat lighter bread. Maybe I didn't get much oven spring because of overproofing?
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It looks like a very good loaf. Welcome to the Fresh Loaf. Floyd Mann is our host.
Ford
I'll take 3! This type of bread is usually on the dense side, but a pic of the crumb would be most helpful. If this is just starting out with this type of bread, I'd say you have a bright future - very bright - get some shades!
Thanks for the kind words!!!
Here's a photo of the crumb: http://imgur.com/UjftF6F
Looks ok to me, but I'm not really a fan of big holes in my bread, a big hole doesn't hold anything. But to get them, gentle handling when shaping is a big factor. I'll be gentle when shaping when I want to make a loaf for showing off to friends and family, then get a little rough with it to get a more even, but with smaller holes loaf. Taste is the same, just a different look. Probably the most difficult aspect of these breads is the handling, especially the higher hydration doughs. The only trick to it is to keep doing it till the method produces the desired result. Great videos here - www.breadwerx.com - made by another member (and fellow Vermonter). It is a joy watching this guy work.