February 13, 2010 - 1:27am
Soudough Batard
This is getting really exciting, beside being a daily food!
I baked this on friday. I stayed upto midnight to get it out of the oven because i don't have a space in my refrigerator for a proved dough.
It is basically a 75% hydration dough with 40% all purpose, 15% Rye, 45% frshly milled whole hard wheat. The batard was baked under an aluminium foil pan for 25 minutes, and without for 30 minutes, oven door left open at the end of the bake for more crust.
David (dmsnyder), i love your idea (or was it?) of using an aluminum foil pan to trap steam. It worked!
Here the loaves proofing en couche:
Share
Comments
Nice scoring. Remarkable crumb, for your flour mix.
David
Nice scoring? I saw your scoring tutorial video,and i was looking for the gringe/flap/ear but failed. Any assistance?, i did score with a lame at a 30deg angle 1/4 inch deep.
Any suggestion?
Mebake
Hmm, i guess i figured out why bread relaxed upon scoring rather than raised. It was the Aluminum Foil pan. which was on top of the loaves for 20 minutes. The pan has shielded the top oth the dough from essential heat, and did not emit any heat into the loaves.
True, it has trapped some steam in , but this resulted in the scores opening up widely with no radiant heat to wake up the yeasts loving in the top of the dough top speed upwards.
Aluminum foil Pan is good to trap steam, and bloom , but not for good oven spring.
Mebake