Making that French Loaf
I've spent the last couple weeks working on a french style loaf. I think my recipe and technique are getting better, so I figured I'd post my efforts for others to review.
Steps available: http://wchernoff.wordpress.com/2010/07/07/feel-that-oven-spring/ [1]
Notes:
1. I've used this recipe with 17 oz of flour and 11 oz of water (a change from 62% to 65% water) which seemed to make a lighter/holier loaf (sorry but not pics). Has anyone noticed this effect? Also this change results in a softer dough, so I had to be quick about slashing the tops.
Questions:
2. How can one prevent the razor from sticking to the dough when slashed?
3. My oven doesn't conduct heat correctly when adding water for steam. How does a spray bottle compare to a cup of water for producing steam?