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Joy Ride coffee has a YouTube channel with what, for me, are quintessential quarantine videos. Videos often have a transporting sound track, and the visuals usually include beautiful tracking shots of Romanian scenery which have transported me out of lockdown. His quest for lacy crumb has been quite 'infectious', if you'll excuse the covid pun.

May 1, 2021.

This was an experiment to see if a 1000 g 93% WW dough could be baked in my low profile toaster oven.

I used a 10.25" diameter Lodge cast iron pan with two short handles.

I took out the toaster oven's rack, and used a smaller 7" diameter Lodge cast iron serving griddle/plate as a stand-off to hold the 10.25" pan off/above the heating elements' shields.

I baked it for 11 minutes at 450 F, and 23  min at 400 F, with bottom heat. Then 7 minutes at 400 F with bottom and top heat to brown the top.

Week #2 of working on my list of TFL'er bakes I've been wanting to try.  This week was one of Ilya's rye bakes.  Well, not exactly one of his bakes, but with his guidance and tips, I tried this recipe from Rus Brot.

Baked again the formula I shared previously almost identically, and again the flavour is so good! Just wanted to share again. Formula: https://fgbc.dk/1j1t Hydration around 78%, but probably could be increased a little without issues.

Check this out for slicing round loaves!

https://etsy.me/3xzO4tZ

Hi everybody,

Made two loaves using the method of spacing out bowl kneading and slowly developing gluten.  For one loaf, did the 3rd and 4th sets of kneading at 15% and 30% on the aliquot.  For the other, did them at 25% and 50%.  Wanted to see how far I could push fermentation with this method (starting with a low inoculation).

I had never heard this origin story for baguettes: that they came about as an attempt to cut down on knife fights in Paris by creating a loaf that met weight requirements but didn't require a knife to cut like boules and miches do.

Wikipedia lists a few other possible origins. Regardless, it makes a good story!

This is my submission to the Community Bake - The No Comfort Zone Bake.

The write up is here: 

Community Bake - The No Comfort Zone Bake | The Fresh Loaf

Cheers,

Gavin