The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

First drop it on the floor

trailrunner's picture
trailrunner

First drop it on the floor

Yep t65 plus 20% fresh ground rye . Dough was an absolute dream to work with. Used graniteware roaster instead of LeCreuset . The graniteware only preheats as long as it takes the oven to get to 450 degrees so approx 15 min. Will never switch them out again. Turned the banneton over onto parchment picked it up to transfer to pan and…. Dropped it! Grabbed the parchment said a couple “ words” plunked it into the roaster and slapped on the lid. When I uncovered it 15 min later could have knocked me over ! Amazing from pancake to probably my most beautiful loaf in almost 50 years of bread baking. 

Crumb shot to follow when cool. 
dough:

t65 515g 

rye 130g

heaping 1/4 tsp ADY

13 g salt 

465g water KA mixer 5 min. Fold a couple times on floured counter round and place in well oiled container ( use olive oil). Room temp 6 hrs. Fridge overnight. Shape very lightly by folding in 4 sides round and plunk in clothlined banneton. Let rise 2 hrs. Turn out onto parchment ( drop on floor) place in 450 degree preheated graniteware roaster. Covered 15 uncovered 30. 
Outstanding flavor! The rye adds so much depth. Lovely tender crumb. A little compressed at the bottom but given the huge drop to the floor I’m impressed with the dough resilience. Will definitely make again. The 5 mi. KA at “1” is a great way to get a lovely loaf. 

Comments

Abe's picture
Abe

The best laid plans go wrong and other times one expects a failure to be surprised how well it turns out. We can only do our best!

Lovely looking rustic loaf. 

trailrunner's picture
trailrunner

Yep I keep minimal notes and as the years go by I need to try and do better. The bread is awesome. Thank you c

Benito's picture
Benito

Beautiful bake Caroline!!  It can be amazing how some doughs will bake up so well even when we accidentally degas them!  Well done.

Benny

trailrunner's picture
trailrunner

If only you had seen  and heard a 1000g loaf hit the floor! Accident doesn’t quite cover it. The taste is so rich. Way beyond the ingredients. More tomorrow with a whole new experiment. Thank you c

HeiHei29er's picture
HeiHei29er

Love the rustic look of the loaf, and it looks like that method worked well for you.  The biggest challenge now is dropping it on the floor the same way every time! 🤣

I agree with you on the granite ware. I use the big turkey roaster and love it.

Crumb looks great!

 

trailrunner's picture
trailrunner

haha hopefully it was a one off moment. I have the Turkey roaster as well with the lift out insert. Both were passed to me by my Mom. She got them in the 1940’s. They are amazing pans. Happy baking.

happycat's picture
happycat

Seems like a legit artisan tip. For Japanese udon noodles, you drop the dough on the floor and walk on it because it's so stiff.  :D

trailrunner's picture
trailrunner

He makes his udon noodles but has missed that part of the process! This was a first in almost 50 yrs of baking bread. Even Julia Child drops stuff… like the roast chicken 😂. Happy baking. c

Mini Oven's picture
Mini Oven

The secret is out!      Lovely loaf!

Will try it when we no longer have a dog in the house. Could get too many hair line fractures.  Maybe I can replicate standing on a ladder above the table.

Mini

trailrunner's picture
trailrunner

Yeh the deep dark secret! The loaf was such a surprise when I opened the pan. The flavor is remarkably good. I’m going to be really disappointed if the t 65 is no longer available. Supply chain be damned! Thanks Mini! c

Mini Oven's picture
Mini Oven

mentioned something good (and not to worry) about partial rye doughs that deflated during moving and before going into the oven only to turn around a get a good oven spring. (RIP)