I bought a brotform some time ago, used it once to disastrous results (sticky, doughy mess), and put it away to focus more on recipes, dough technique, etc. Well, I've gotten tired of my round, dutch oven loaves, so did some research here on TFL on how to prep the brotform to best effect, and achieved some decent results today! I thoroughly prepped my brotform with rice flour, and after my dough had risen, had absolutely no trouble at all with getting the dough released onto my peel. Based on the resulting loaf, I think I can still work on my shaping and scoring technique, but I am completely satisfied with this result (I like the non-uniform look!) :)
One question.....should I get all of the remaining flour out of the brotform at this point, or is it kind of like cast iron where I should leave what's left in there as "seasoning" for the next time??
Some shots of the loaf just out of the oven (crumb shot later, I promise!!):
Thanks for looking, any and all comments, tips, advice are welcome!
Rich
This one might be my best tasting loaf yet! Nice crisp crust, love the crumb, and the flavor is exactly what I was looking for.
Money shots:
1-2-3 formula:
150g 100% hydration starter (AP fl)
300g water
375g KA AP flour
75g KA WW flour
10.5g salt
Autolyze (30 min), S&F (x3 @30 min), 2.5 hour bulk rise, 2 hour proof in brotform, 40min bake @ 450 on stone.
Hope you all had a good holiday weekend (in the US anyway.) :)
Rich
Can even hang up a few pieces on a nearby nail! Beautiful crust colour and shaped for a lot of slices!
Bang any excess flour out of the form outside, it will dry faster and bugs are less apt to move in. bang it really good and pop it into the still warm oven with the door ajar. Tomorrow bag it. :)
Thanks for the compliments, MO! .....and for the tip on cleaning out the brotform. Will get on that today, and make sure it's ready for next time.
Rich
Beautiful!
Thanks, meBake. Really am pleased with this progress, and enjoying this latest loaf still.
It is beautiful! :)
Very beautiful loaf:)
I love my Dutch Ovens , I have one for batard shape which comes in quite handy.
LOVE the colour of the crust!
I appreciate the compliments, thanks.
Petra, I like my DO loaves as well, but since the only one I have is round, I was getting a little bored of the shape. Plus I wanted to work on getting similar results just on the baking stone. Lots of steam in a preheated skillet, plus tossing water on the bottom of the oven a few times in the first few minutes did the trick.
I've got two loaves in the works right now.....a repeat of this one, and my first rye loaf. Hoping they turn out well!
Rich
Your lovely baking stone bread result inspired me and I convinced my husband that I NEED a baking stone, so next month I shall order one.
Please do show us a picture of your first rye loaf:)
Beautiful loaves, the swirly pattern on the crust from the brotform / scoring is cool!
I don't recommend tossing water onto the floor of a hot oven, crazed and chipped the email on a oven doing that, thank goodness it was my own oven and not a rental one. Won't do it again.
I often set an old dark bread pan with about 2 cps of water in to preheat with the oven, perhaps adding the pan 30 to 40 min later if heating a stone. When the water boils, the oven is hot enough. Stand back to open the door, move the water pan to the bottom placing the loaf. The steam is invisible when the oven is hot. I don't try to fill the oven with dense "fog." As long as the pan is boiling I know there is steam.