strange at heart, but beautiful
I'm new, as I've said. I inherited the Peter Ortiz book The Village Baker when my father died a couple of years ago and just started to read it about a month ago. A recipe intriqued me that is based on an apple starter - 8 days of fermentation of pureed apple with honey and water. Then feeding it up with flour, water and honey and a final addition of butter fried apple bits. During the 8 days of fermenting I discovered The Fresh Loaf and refined what I am looking to do with bread baking. The whole complex butter-sauteed-apple-bits nature of the recipe was no longer of interest, but the starter was bubbly and alcoholic, and I didn't want to throw it out, so I carried it through two days of fermentations with additional flour, water and, yes, honey, with some salt at the end. Anyway, it's the most classically rustic boule in appearance that I've done yet and I wanted to share it. I think it's beautiful. I dont believe the crumb or the taste are very intersting. I'm on a quest to conquer a simple recipe first and that's all that I'm obsessed with at the moment. I don't even know what I did along the way, I didn't keep track and won't try it again for some time if ever. This is the first boule to come from my newly acquired proofing baskets from SFBI, where the purchase supports their students. I orginally contacted them to get some plastic bowl scrapers that are impossible to find here, and, you know how that goes - as long as I'm ordering...
Without further ado:
The crust is not quite as black as it looks here. It's the crispiest crust I've gotten to date. From the BBA I learned to throw a piece of parchment paper over the boule when it was plenty browned but the internal temp was still around 160 and it needed to bake longer without incinerating the crust. It's 1400 gms. I wanted to share with you loafians my artistic triumph. Now it's time for toast and tea.