The Fresh Loaf

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Janedo's Basic Bread, take 3

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dmsnyder's picture
dmsnyder

Janedo's Basic Bread, take 3

Janedo's Basic Bread


Janedo's Basic Bread


Janedo's Basic Bread Crumb


Janedo's Basic Bread Crumb


This is my third attempt at making the pain au levain that Jane calls her "basic bread." I think it's the best crust which is crunchier than my previous bakes. The crumb is less open than I got on my first attempt even though the dough was more slack. I think I actually over-mixed it.

Jane's recipe is posted here:

http://www.thefreshloaf.com/node/6992/janedo039s-quotbasic-breadquot

For this bake, I used a liquid levain fed with a high extraction flour mixed with 140 gms of white spelt flour and 400 gms of King Arthur Europian Artisan-style Flour.

I baked at 500F with steam for 7 minutes then 460F for a total of 30 minutes. I left the loaf in the turned off oven for an additional 7 minutes before cooling on a rack.

The taste is good with moderate sourness. It is very chewy. The crust is staying crunchy.

Comments

ehanner's picture
ehanner

David,
I've been reading along and following your progress with this bread. It seems like the oven spring is happening early on giving the crust that is newly exposed a chance to take on a dark color. I wonder if you would get a little fuller rise if you covered the loaf under a bowl or some kind of cover for the first say, 12-14 minutes. Reading Jane's description of her crust it sounds like she is getting a more even spring which will give you a better crunch. Just a thought.

Eric

dmsnyder's picture
dmsnyder

Hi, Eric. 

I have been thinking about trying covering the loaf for the first part of the bake, as you suggest. I haven't figured out what to use. I have some French glass mixing bowls, but I don't know if they are over-safe. I may buy a large pyrex bowl, if I can find one.  

David

AnnieT's picture
AnnieT

David, if you have to buy another bowl please buy a stainless steel one! They can be found inexpensively and are so much safer (if not so much fun) as glass. Plus they bounce if dropped, A.

dmsnyder's picture
dmsnyder

Hi, Annie. 

I'm sure you are correct, but I would miss being able to watch the loaves do their springing. 

I watch bread through my oven window more than I watch TV. (Only TFL would understand this as perfectly normal behavior.)

David