August 31, 2009 - 6:45pm
last nights bake with new oven
just posting some pics from last nights bake with my new oven. my new oven is off the chain. oven temps can reach set temperatures sooooo much faster compared to my older oven. in a addition to, i now get to play with the convection. im excited!
below is a underproofed 100% sourdough. it was getting late so i decided to bake early...
dough was autolysed for 40 mins + 2 stretch and folds every 30mins, refridgerated over night..
Share
Comments
and bread and maybe a bit of butter. Great pics. Patrick
Pizza! Yukk. I'm getting hungry here. I'd wish that my town's pizzeria could produce such nice Pizzas.
Salome
YUM!!!
not yuk ; )
Betty
Well, I meant my "yukk" more as a kind of sigh. ;)
Salome
thanks all. i think now i understand how to get the bloom. it has just occured to me that when shaping the large bagutte/roll/batard thingy, i remembered the right seam(pictured) was not fully closed off; it came loose while resting because there was too much flour rolled into the dough. that must be the reason why the bloom occured on the left side. the boule bloomed well because the seams were tight. if i just did the second proof longer, i think i would of broken through my barrier. i will try again this friday or so!