So it was friday and my sourdough starter was not going to preform (it had ben a while since i fed it) I decided to make a yeasted bread. I made a Pain de campagne with bf, rye, butter, and rosemary. I tried a different kneading technique and steaming, what a surprise I made something other than a yogurt brick. My sourdough bread has ben bad for so long, it was nice to enjoy my own bread and reviews were good so i made 2 more today. I increased the hydration a bit used olive oil and s&F every hour on bulk ferment. I covered the loaves while steaming for 10 min at 500 then uncovered at 450 for 40min. One turned out p u r t y the other tore while proving and went a little lopsided i think i know why, something else to work on. Here are some pics, I am happy, for now.
The pics didn't come thru but isn't it nice to make a good loaf to enjoy!? Every bake is a delicious experiment-whether it's just for the nose (my many bricks) or the palate. Eventually the palate pleasers outnumber the bricks and you begin to think it was all a delusion.
I am so proud of it take a look
you did good !!
anna
Your crust looks perfect.
Yogurt brick? What recipe were you using?
Many different formulas have ben used, I think my starter needs to mature and I need to study up on fermentation methods and times.
Ah, the little blisters in the crust...
they do make a baker happy! Congrats, enjoy your beautiful bread...
I can hear it crackling from here. The scoring is tip top :)
Pam
thank you, it did make some big time noise on the cooling rack