Millet wine bread extend from Tartine country bread
I like Millet ferment. So I mix all-purpose flour with homemade millet wine as water. I use 350ml wine and 50 water, 500g all-purpose flour, and some Millet from ferment . About 100g 100% no active stater. A pinch of.solar salt. Here winter already cold. I put the mixture(no use 50ML water) in 12 degree room one night. Stretch and fold 3 times with 50ML water in morning. The dough in room time about 20 hours. When the dough size bigger I shape to one about 100g ball for pizza and another big boule. After take out room. 1 day 2 night after I take back room. dough already a little froze. So I waitting time again. Looking dough change to big . I bake pizza first in 250 degree. Pizza blow up bubbles. So I think for boule no problem. Before pizza out 5 minutes I take out boule from bowl and score.
For keep heat, I take Mini Oven advice, before baking pizza I put 6 pieces broken earthware on oven bottom. And a little grain on ovenware(experience from Eric, after I think maybe not enough). pizza baking time is 15 minutes 250 degree. After take out pizza. I quickly take boule dough on ovenware. And cover with a thin aluminous pot. This pot have 2 small holes on bottom. Under layer 20 minutes 250degree with pot cover. After I take off pot. I can see small water round hole. 20 minutes 210 degree. boule top very brown and other place not brown. So I cover top with folded aluminum paper. Round bread 10 minutes heat again. round and 10 minutes more. 1 hour heated stop. Open oven.
20 minutes later I take boule out.
Happy crack and brown color. When I see bottom. Bread edge already black. Compare aluminum pot before I use, ovenware get heat very quick. bread edge always near heating tube. So black. Next time I 'll try to take ovenware on middle layer.
After bread cool. I cut and the bread show me: Near edge big hole and bread center heat not enough no big hole.
With Millet wine, bread flavor good. even 3 or 4 days crumb still very soft.
Thanks for your reading
Any appraise and advice will be appreciate
Happylina
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By the way, I cover with bread pot same with this pot. Of course I took off the pot ears already.
Comments
Thank you for a wonderful post Happylina. Your detailed description of what turned out to be a beautiful and bold bake are inspiring to us all. You seem to be well aware of how to fine tune your results for next time but, no worry, this is a fine looking loaf.
Eric
你好埃里克
感谢您的善意回应。
我再有CC和荷兰烤箱。 但我认为，锅盖是一个好主意。 经常使用铝蛋糕模具。
而我只是有一个合适的大小铝锅。 所以我尝试我的第一个烤锅盖铝锅面包。 我希望能得到正确的热面包下次。
我刚才读您的文章在今晚。 你有很多关于Tartine锅饼好主意。 我来读这个职位之前，我下次再Tartine。
Happylina
Hello Eric
Thank you for your kind.
I'm sorry for my last reply looks all Chinese. I wrote in English. When I post reply I no close google view translator. So my reply all translate to Chinese.
I no have the CC and the Dutch oven. But I think cover the pot as lid is a good idea. Aluminum cake molds very popular.
I just have an appropriate size of the aluminum pan. So I tried my first bread baked aluminum pot lid. Looks it work ok.
I hope to get more good bread next time.
I just read your new post. You have many good idea. It's good for my next baking. I like to try 70% hydration bread next time.
Thank you for your test.
Happylina
It is, as Eric noted, a 'bold bake' and the result is fabulous looking.
Larry
Hi Larry
Thanks for your kindly encourage. Every time baking this bread, I know more. That's interesting baking.
Happylina