The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Huge Boule

Uncle Crusty's picture
Uncle Crusty

Huge Boule

I'm going to be baking in my friends brick oven this weekend. Seems like a good chance to do a big loaf, like 3-4 kilos. It will be a grainy levain, 75% hydration, 30% rye, spelt and whole wheat. Retarded bulk ferment and shape at home in a big stainless steel bowl lined with a floured cloth,, shape and proof at his place invert onto the peel, and slide 'er into the over after it cools down from the pizzas. With chickens roasting alongside. And a squash gratin. Way too much fun.

Will a big loaf need longer to proof? It's kinda scary! Any tips?

MichaelLily's picture
MichaelLily

Big loaves are fun! Just make sure it will fit on the peel and through the door of the oven.  Probe the internal temp for doneness and, if the oven is hot, just expect the crust to be darker than you would normally have it.

Uncle Crusty's picture
Uncle Crusty

Thanks Michael. The peel is 16 inches square. Do you think a 3 kilo loaf would fit it?

MichaelLily's picture
MichaelLily

Yes. Should fit with no problem.

Mini Oven's picture
Mini Oven

That was my first concern too, the door width  and peel size.    

I might put a thick terry cloth towel between the floured towel and the bowl to get a nice skin memory on the loaf surface.

I think the proof will be shorter than accustomed.  More mass generated warmth and because of the size, you will tend to work slower adding time without being aware of it.