April 24, 2008 - 1:48am
Pain au levain
Pain au levain
Pain au levain -crumb. Do you reckon he/she looks French and wearing a beret?!
Holes big enough to hide a mouse?
I had a go at Hamelman's pain au levain (95% wheat, 5% rye, 65% hydration). I didn't do some things as well as I should have.
1. After mixing the final dough, I left it overnight in the fridge. It was 2300 hours, I was tired and working night shift from home.
Next day, the dough was cold and it took a long time to "wake up". May be it was exhausted. It seemed to take a long time to rise.
2. I probably under-proved the loaves. The oven spring tore the loaves apart and my scoring was probably sub-optimal.
Ah well, the journey continues. It would be nice to have a baker near by to learn from, though.
Share
Comments
Hide a mouse! Throw that mouse in some great chowder and sop 'em up with your bread? Gosh I could use a chunk of that right now! I got a sauce here that begs for sopping up. Broil a slice of cheese on top and oh.....sopping! I'm getting so hungry! So what if it's a little underproofed, you did a yummy job and I think you're doing good on your own. Keep it up!
Mini O
Hi Minni O.
Thanks for your comments.
Who knows?; maybe in a few years' time, an electronic chewing device, with a tongue and nose will be invented. I could attach it to a computer and put a piece of bread in it and someone on line (with a special headset of course) can receive the mouth feel, the crust crackle, the taste and smell signals and actually get a taste of the bread! Wouldn't that be something? And no calories (kilojoules)!
The bread is delicious, yes. Yesterday I made the recipe again, to take to some friends who invited us for a meal.
Today, I tackled Hamelman's recipe for Olive Levain. I'll post pictures in my blog.
Regards,
BT
Would that be like the Halo-deck in Star Trek? The Fresh Loaf, Halo-loaf connection?
Stick your head into the Halo Image and say Hallo to Bread! Take in a wiff as your nostrils go over the image. I love it....
Yes! more pictures!
Mini O