The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Batards and Pain de Provence

Eli's picture
Eli

Batards and Pain de Provence

Here are the batards I did this morning. They were proofed 15 hours in the refrigerator last night and removed at 8:00 AM. Rise took about 4 hours. Considering they refused to release the couche they turned out really okay. REALLY SOUR, too!

My Pain De Provence- Turned out okay but I should have used more herbs. However, the crust crackled and hissed after taking it out of the oven. Then once it started to cool the crust crackled, little crackles all over as if it had been squished. Any thoughts on this one? What would have caused the crackling? I misted with water before baking and just after slashing. Did I mist too much?

Thanks,

Eli

Crumb Sourdough Batard

 

Pain de Provence

 

Batards

Eli's picture
Eli

Most of my breads have a translucent looking crumb. They  are done...I use a thermometer and only take most out after 200 to 205. I am assuming that is normal?

dmsnyder's picture
dmsnyder

Hi, Eli. 

Pretty loaves! 

The crackling crust is highly desired! I have read it's a sign of a well-baked loaf. I've seldom achieved it myself.  

Tell us more about how you baked that loaf - Did you use a stone? How did you humidify the oven and for how long? Oven temperature? How did you decide when to take the loaves out?  

David

Eli's picture
Eli

David,

Also, I don't know if this has anything to do with it but thought I would share that I allow the loaves to sit uncovered for about 3 to 4  minutes prior to scoring. I seem to have an easier time scoring. I do this with my baguettes too.

 

Eli's picture
Eli

Hi DMSnyder,

Thank you! I thought I had done something wrong with the crackling. Although, I have had this happen to my baguettes too. The loaf proofed the last time for about 45 minutes (should have been 60-90)(preheated the oven to 495F ) I gently misted the loaves, placed on a preheated large pizza stone, sprayed oven floor with heavy mist every 30 seconds trying to spray in with the door just cracked about 2 inches. First 4 minutes. Spray the floor. After 8 minutes move the oven temp to 450F rotated the bread 180 degrees. Bake 15 minutes and rotate 180 degrees again. Cook 15 minutes till internal temp reaches 200. (When I tapped on the bread it also felt really hard to the touch and made a thud!)

That is about it. Maybe I can do it again. My sourdough baguettes have done it a couple of times. I thought I was doing it wrong.

Thanks for the kudos.

Eli

ray7896's picture
ray7896

I have been baking bread for several years but have a lot to learn. My favorite recipe uses only unbleached, white bread flour, yeast, water and salt. I start with a poolish and leave it on the kitchen counter overnight. I make two loaves at a time. There are two rises before forming the batards and approximately a 30 minute rise after forming. I put a cup of hot water into a pan beneath the baking stone and spray water into the oven and onto the loaves several times at the beginning. I bake for 25-30 minutes. I always have loaves that crackle as they cool. This is the first time I've heard that this is supposed to happen. I don't know why it happens. It just does! I guess I should be pleased about it.

 Ray in Tulsa

dmsnyder's picture
dmsnyder

Hi, Eli. 

You mentioned that you delay baking briefly, after scoring. I wonder if allowing the surface of the loaves to dry a little before baking, then spraying them makes a difference in the crust. I generally uncover my loaves right before scoring and put them in the oven immediately.

David

Eli's picture
Eli

Hi David,

I actually uncover, (brief delay) before scoring. I get a feel for the dough and when it seems to have lost that "sheen" I know it is time to score then into the oven.

Eli

Stac's picture
Stac

I would love to be in the kitchen when those were baking.. They must have smelled wonderful. Before I saw the others comments, I was going to say they looked perfect. It has been so long since I have baked bread. Although I come in often to read about others experiences and am trying to be prepared when I begin to bake again. I am usually just so busy and also have arthritis. I have been reading about making breads without wheat. I think I am allergic. I have been on a rice solution diet omiting wheat. Then I ate some and became congested.  

Stacey~