March 28, 2009 - 10:40am
Hamelman's Pain Rustique
Not sure this is the right place to post about a recipe tried, but if it's not I will delete it and post it somewhere else.
Today I made Hamelman's Pain Rustique (page 111 of "Bread" ) - I made half the recipe, ending with two small loaves, will be perfect for lunch/dinner today.
The recipe is extremely easy - dough is a pleasure to work with. An overnight poolish goes in the final dough, that rises for only 70 minutes with two folds at 25 and 50 min. Final rise is less than half an hour - bread is not shaped, just separated in rectangles of the right size, and slashed.
I will post two photos. We loved the flavor and crumb texture, by the way
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those loaves look so good that I will purchase the book very soon......it seems everytime someone posts a recipe from Hamelman's "Bread" they are beautiful.......can't wait to get the book. Thanks for sharing.
I am not an expert and feel bad even giving my opinion here, but I feel that anyone who enoys baking bread absolutely HAS to have that book.
I tried only one recipe that did not work very well, but I'm sure it was not Hamelman's fault. At that time I was not baking bread regularly, so I didn't know what I was doing. For the most part, I still don't - but my breads are getting better
:-)
I enjoy his descriptions of the bread - he gives a very good idea of what each bread will be like.
How was the crumb?
David
Uneven holes, not too big - not as big as the Vermont sourdough, for instance. But uneven. The crumb had a more "creamy" feel than a sourdough.
I thought about taking a picture of the crumb but the slices started to disappear too quickly - I might take one at dinner time. Also, I was not sure about the "ethics" of crowding this site with too many photos in a post.
Is it ok to post several photos in the same thread?
Hi, Sally.
I dare say most TFL members would rather see too many photos than too few. You can also format smaller photos, if you want.
I can just picture you cutting a slice to photograph, only to have it grabbed before you can switch from knife to camera. Over, and over again until the loaf is gone.
At least you didn't report any inadvertent amputations!
David
Formatting smaller photos might be a good idea. I am not very talented as far as photo editing goes, but I'll try.
I managed to take a pitcure of the crumb, will try to post once I figure how to make them smaller
You probably got some kind of photo editing software with your camera. If you open the image and change the size to 4X6 inches it will be much better for uploading. You can message me if you have questions about how to do it.
Eric
Sometimes I just go to a free site called http://www.shrinkphotos.com for a quickie photo shrink! Does it all for you!
Sylvia
Ok trying to post a smaller version.
The crumb
Perfect!
Great looking...love photos...the more the better! A picture says a ........
Sylvia
Very nice looking loaves! They look like they would be very tasty!
Sylvia
Those are a thig of beauty!
Eric
wow can i ask how long have you been baking? that looks amazing what did you use to score? did you say you covered the loaves while baking? thanks
My starter turned 1 year old this month. I have been baking more seriously (well, seriously is not a good word, maybe "regularly") for about 6 months.
I used a baker's blade to score them - I realize that I had been cutting the scores too deep - now I do a very small cut and it works better.
I cover the loaves for 30 minutes using the bottom part of a cheap roasting pan, then uncover for the final 15 minutes, or until the bread is done.
Sally, the loaves are superb. Thank you for posting the pics. Agree, the more pics, the better.
Gosia
thanks ive never heard of a baker's blade before. i started a starter two days ago it already seems active. really love your loaves do you have any other pics of breads you've made?
Thank you!
as far as other pictures, I have way way way too many.
they are all in my flickr site -
http://www.flickr.com/photos/79167445@N00/sets/
some of my favorite sets are Pita bread, Roasted Garlic Bread (that was one of the best breads ever, I don't think the picture does it justice)
All sets that refer to bread baking have pretty obvious titles, feel free to browse through - you will see that not all projects have a very happy ending, but even the not so great breads tasted good enough to eat :-)
Good luck on your starter - in the beginning it seems tricky to keep it going, but in a couple of weeks you won't even think too much about it, it will all becomes second nature
Very nice!
I will post a picture for you of my roaster assembly in the oven - I think I got this idea from a website called "Discovering Sourdough" - but to be completely honest, I read so much stuff in so many places that I cannot be sure exactly where I got this from. At any rate, it made a huge difference in the quality of my breads
It is the bottom part of a cheap roaster, the kind people use when camping - hope you can see it well, the picture is a little dark in my computer
yes i can see where you'd get those knuckle burns lol!