The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My second loaf

Carvendive's picture
Carvendive

My second loaf

My first loaf was done in a loaf pan and while it didn't rise well I preferred the crust. I used 2 tin loaf pans and clamps. This time I used a tray of water and it just came out kind of leathery. I'll go back to some sort of steam trap next time. The crumb is OK but I'd like more rise. I took it out at 205°F internal. I'm using a KitchenAid recipe as I've got arthritis. My starter at least triples 5hrs after feeding. I then make a sponge and leave it at 70°F for 4 hrs. Then in the fridge for at least 12 hrs. Then I mix up the bread and proof it for 4 hrs, folding it each hr. Then I shape it and put it in a towel lined colander and let it raise another 4 hrs. Then I bake it at 425 and check temp at 30 min. Once it's at 203-207 I pull it (~38 minutes for the loaf shown which weighed 40 oz).

ideal2545's picture
ideal2545

Do you have a dutch oven by chance or a lodge combo cooker? I think this would really help with the crust. You can also look at the tartine recipe https://tartinebakery.com/stories/country-bread - i've seen some folks on youtube that basically follow this entire thing but use a mixer instead with fantastic results.

Its higher hydration so itl be sticky when shaping it but I think you'd have some good luck.

In the book Chad Robertson mentions that he moved to higher hydration because it was easier and less labor for him since he was running a one man bake shop. So he had trying to keep it easy on his hands and arms in mind in his recipe.

You can halve the recipe to get smaller loaves.

At the end of the day you made some bread and even though the crust was leathery I bet the taste was good!