The one on the left is a torpedo shape and the right a teardrop. I prefer the teardrop shape but what I am most happy with is the crumb today. Dropped hydration a little and also scored vertically which seems to help getting double grignes. Also did a 2 hour autolyse this time which really reduces the mixing so we'll know soon if that had a positive impact on flavor. Otherwise, I feel like breakdancing !
Don't mean to bore anyone with similar posts all the time but I gotta keep track of progress. These two loaves shaped out rather thin in the center which can pose some challenges getting the loaf to open up. But, fine tuning the technique with my oven is getting finer and finer. Pop them in at about 500F and now about 5oz of room temperature water for quick burst of steam. Evacuate after 6 minutes. At this point I am down to about 430F. Around 10 minutes its dropped more again to about 420. A two minute firing of the top element pumps the Temps another 10-20 and bobs yer uncle until the 19 minute mark. For the record I did not make these two bagels -
For anyone following my new oven adventures its been many months and I am finally getting burst on all scores. I am happy. Each score passes the gringe test where it can be picked up easily by the ear. Boomshanka !
Woah did I get a surprise today, extra dark baguettes. Needed a boost of heat toward the end and so I activated the top elements on my bread oven. Meanwhile went to inspect my canele progress and kinda forgot about the bread. Got a bit darker than I usually shoot for. Kinda happy though- cheers alfanso - did I make proud going to the dark side ?
This is for the stray canele junkies who appear here on occasion. We know that getting the tops to cook is a serious challenge. There is a lot of debate about how to mix batter, how to pour etc. I find the tops cook well only in a very thin heat range and require good timing on you temp drop. For my setup its 440F on convection with the mounds directly on stone. Then after 20 minutes a drop to 385 for another 35 minutes and Bob's yer uncle ;)
Since Jeff Bozos took my malt off the shelves at whole foods I decided to resort to misting my loaves with the Maltiest think I could think of. Yeah that's right, sticky goodness of Mickeys big mouth. For the record my own little quirk when baking is to dissolve some barley malt in my spray bottle and lightly mist just prior shutting the door. Makes for a nice glossy crust.
Getting some improvent by bumping Temps a bit and taking the stone out for a few minutes before baking. It seems with my element setup that reaching an ambient of 450F gets the stone up to 550F which will scorch the underside of my loaves. Today I jacked the top element a bit more and then just removed the stone for a few minutes to allow it to drop down to around 450F. Results look better yeah ?
Well I had a baking extravaganza this weekend - pizza, croissants, baguettes and today canele. I took a snap (with my flour encrusted phone - sorry for the lack of phoographic quality). This bake had very few uncooked tops which if anyone has tried canele knows that cooking tops is a challenge since they like to rise or 'muffin top'. I have no idea why with repetition, certain things just improve. but to the bigger point - all y'all, sometimes its just a good thing to resign yourself to all the science and tips and tricks and just bake over and over - and accept the fact that even with tons of practice, you will have flops. happy baking folks ;)