June 29, 2010 - 11:33pm
Best Crust and Crumb yet! For me
This is a 50% wholewheat from "BREAD". I have finally achieved the color i wanted and the crumb texture i like. THis is a keeper.
To obtain the color, I have improvised enclosed steaming for this one:
Poultry roaster with lid. Under the roaster a stone, and in the roaster lid: a stone squeezed-in in such a way that it dented the lid, but remained in. This way, i can get heat from a stone on top of the loaf, and from under the loaf, all in an enclosed space to trap steam. IT Worked!
Here are the loaves:
UPDATE: here is the roaster steamer with stone device:
Khalid
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Comments
I shall photograph it and post it tomorrow.
Khalic
Nice loaves, crust and crumb and your custom poultry roaster/steamer is really innovative. You did a very nice job.
Hamelman's book "Bread" is such a terrific book, so much good information and so many great recipes/formulas.
Howard
Thanks, Howard!
Mmm great loafs.
They do look very mouth watering indeed
Well done:)
Thanks! Daisy and Noor
Isn't it wonderful to be part of this great community?! TFL!
Thanks
Your breads look marvelous and your creativity is inspiring. Great job!
Eric
Thank you Eric very much!
Occa, yes, i did use both stone, one as a top heat source, and one under the roaster for a lower heat source. However, i only used the device for first 15 min. After that, i remover the roaster, and place the loaves on a higher rack to evenly brown, or their base will be charred.
I was fortunate to have a close relative of my wife giving me those stone for free. He works for a ceramic tiling co. and he often keeps some of those "Thermal stones" in store as many bakeries require them.
Khalid
Those are awesome... never thought of using those. I imagine they are the same as stones used in wood fire ovens? Beautiful loaves, Khalid. I once made a recipe for a shepherd's bread that I baked in a Cast Iron dutch oven when we were camping. It was the best bread I've ever had in terms of steam and bake. Yours are just beautiful though and what a great idea you've given all of us!
Khalid,
These are masterpieces!
is very clever!
Khalid, I praised your inventiveness and your bread some time back. Nice job. I have a weird question, did the porcelain crumble in the corners where the stone was wedged? My fear is, that if it did, could it spread or break away, and sprinkle your bread at some point? I know, only I would think of something that morbid. It might not be that big a deal, but I was just wondering. Regards Ray
Thanks loads to BellesAZ, random83, reddragon, and Ray!!
Ray, i wouldn't worry much about the porcelain (stone) shredding at the corners. It did shred some, but that's just the price of wedging it firmly in. when i preheat the lid, i press the stone in (wearing oven mits) to compensate for any heat expansion the lid might have had, then i place the cover.
I have now scrapped the idea of buying an electric oven. Saves $$$!
Khalid