The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

kendalm's blog

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kendalm

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 ! 

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kendalm

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 ? 

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kendalm

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 ;) 

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kendalm

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.  

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kendalm

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 ? 

 

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kendalm

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 ;) 

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kendalm

Now let your minds wander. Last few bakes I been getting kinks in my loaves.  It all seems to start at the preshape. 

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kendalm

Getting closer - timing and temps on the new oven are more sense with each bake.  For benny (coz I am sure he will ask), this is 33% Canadian khorasan T55 against 66% French T65.  I am really happy with the crumb today.  Burst is improving but still not quite the ticket ... but close ! 

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kendalm

Recently I have been making fine adjustments to my oven to max out the rise of my loaves and mentioned in a post that I wasnt seeing the full rise across the length of the loaves.  Having done a few ciabattas in the new CM right after cooking a few pizzas at 650F I remembered a steam comment by idaveindy regarding super heated steam.  So this time while preheating I decided to go for some higher temps and this time broke my cardinal rule of never using ice / cold water.  I think in the past when bumped temps, the steam teay was producing steam that was too hot and cooking the crust too early.  So this time I pushed the temo to just under 500F and poured an ounce of very cold water into the steamer.  I got a very satisfying rise as can be seen in the pic.  the loaf on its side shows even rise from end to end.  Kind of amazing really how many factors matter.  Main thing is the new oven is becoming more enjoyable with each bake :) 

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kendalm

Something between a demi and full size.  Lets just call it a 3/4.  

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