The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Too wide

enchant's picture
enchant

Too wide

I found this recipe for Italian Peasant Bread.

https://justonebiteplease.com/2016/07/29/italian-peasant-bread

It took a few tries, but I really like this bread.  The original recipe calls for proofing it in linen wrapped around it and cooking it on a stone and under a large metal bowl.  I don't have such a bowl, so I formed one out of tin foil.  This actually worked ok, but it's too flimsy to store anywhere, and although I could buy the bowl, I hate buying something so large that has only one use, AND I'm getting awfully short on storage space with all of my other bread toys.

I thought I'd try reducing the ingredients and making the bread using my banneton basket and LL combo cooker.  As soon as I dumped the dough from the basket into the cooker, it immediately spread out awfully wide.  The resulting bread was pretty wide, but aside from that, it was pretty good.  The crumb was just how I like it.  The only problem is that I'd kinda like it to not spread out so much and grow a little more upwards.

But I'm wondering if I'm asking too much of physics here, and maybe I should just be happy with the way it is.  Perhaps slice it lengthwise, first.  Also, perhaps I should drop the ingredients more and make a smaller loaf.

AlanG's picture
AlanG

If you can steam your oven well, you don't need this.  Alternatively, you can buy inexpensive 'disposable' aluminum roasting pans in various sizes and use it over and over.  This is a yeasted bread and they do tend to flatten out more than sourdoughs. The picture you show is what I would expect the finished bread to look like.

enchant's picture
enchant

Yeah, I think I was just a little shocked at how much it spread right as I emptied it from the basket.  I should just be happy with what I've got.

HansB's picture
HansB

that it looks really good! Do you think tighter shaping may help keep it from spreading?

enchant's picture
enchant

It's quite possible.  I did a little shaping, but I think I could have done more, and I'll highlight that on my crib sheet for next time.

PatMax's picture
PatMax

and as for spread or slump  on a dough turned out and dropped  into a pot , your loaf has done little of either .  The full returning curve from top to bottom is proof of that .

If you were to turn your dough out onto a flat tray or bakestone and cover it with the upturned LL combo cooker , you may achieve the effect you desire