First Entry from Tokyo | The Fresh Loaf

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Today’s Bread [2013.1.27_28]

・100g Levain (Maison Kayser Traditional)
・300g Legendaire (bread flour)
・50g Gristmill (stone-mill 1CW)
・0.8g Saf Instant Dry Yeast
・5g Sea Salt
・222g Water (total 68% hydration dough)

8 hours at room temperature (15C) bulk fermentation.
divide in 3 parts.
Baked covered steel cans.

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by [url=http://www.flickr.com/people/jamcraft/]jamcraft[/url], on Flickr

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hello jamcraft, wonderful bake! how long have you been baking?

Evon

hello Evon,

I bake from the start of 3 month ago ^^;

Thanks for the kind words ^^/

Welcome and ようこそ(not sure which language to use..:p) to TFL. Your breads look great! (Any chance you can share the crumb shots - which is a sort of unofficial 'obligatory' at TFL. :p -, too? )

Look foward to more of your wonderful breads. :)

Thanks for the welcome!

I added a crumb shots ^^/(because, I cut the next morning^^;)

これからもよろしくおねがいします

Lovely crumb, too. Thanks. :)

Please check your inbox.(on the left)

Very nice!

Welcome!

-Floyd

hi Floyd,

Thanks!

よろしく

first post. Very impressive. -Varda

Thanks for the kinds Varda^^

よろしくおねがいします

As a barber your slashing skills with a razor are complete and well honed. Barbers should make great bread bakers - it is only fitting.

Very nice baking indeed! Welcome to TFL.

Bake On!

Thanks for the kinds dabrownman ^^

Bread making is similar to yoga...

...Bread making time is a meditation for me...

Happy baking!

for how long did you bake the loaves and at what temperature ? Did you spray some water into the pan before you put on the cover?

Thank you, and Welcome to TFL !

anna

Thanks, anna!

yes, I put water in a spray.

Pre heat at 250C and with the steel can.
bake for 230C / 13~15 min with the cover.
After remove the cover, lower the temperature to 210C and bake another 20~25 min.

But I'm still studying... ^^;

I don't think you need to study very much. Those loaves look perfect !

Anna