The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

It Works!

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Wild-Yeast's picture
Wild-Yeast

It Works!

The rough mixed dough (~1.5 minutes) followed immediately by a hydration rest works a charm!  Also worked on forming a really tight skin prior to rising.  Oven spring, bloom and ear formation is the stuff of baking book graphics...,


Crumb test will have to wait till tomorrow.


Wild-Yeast


 


plevee's picture
plevee

It certainly did work! What is it & what did you do? Please send me a slice or two to eat with some lip-itchingly sharp cheddar & pickled onions!


All these years I thought baking good bread was about kneading & steaming & here it is, all about proofing & shaping!


Patsy


ps what is "bloom"

Wild-Yeast's picture
Wild-Yeast

Patsy,


Hope you enjoyed your two slices.  It's really great toasted with strawberry guava jam.


It's a batard of San Franciscco sourdough (poolish style). Length is around 14 inches (35.5 cm) long.  The recipe is slowly being tuned toward perfection. 


"Bloom" is the width of the slash opening after baking. 


Wild-Yeast

GrapevineTXoldaccount's picture
GrapevineTXolda...

and I'm tapping my fingers as I eagerly await another winning recipe.

tap...tap...tap

;)

Mini Oven's picture
Mini Oven

Congratulations!


Looking forward to the crumb shots....


There are bubbles in there for sure!


Mini

Wild-Yeast's picture
Wild-Yeast

Ok, I'll have to document the next build as a graphic tutorial..,  It will take a few days for the starter to mature.  Also I don't exactly measure anything.  I go mostly on the way things look, feel and taste which I'll be sure to include in the descriptive narative..., 


Wild-Yeast

Wild-Yeast's picture
Wild-Yeast

I present the crumb! The dough, on the dry side,  prevents large bubble formation.  The bread is for general use and open faced sandwiches are a popular sort as are other toppings used in tapas style faire around our house....,


Wild-Yeast


 


LazySumo's picture
LazySumo

Looks great, I love the color-ring around the edges from oven browning.