October 23, 2013 - 10:24am
Variation in Pain De Campagne
I adjusted the wheat to 125g and the AP 675g to have more wheat And to make up for not having rye flour. They proofed for 5 hours on the counter and in the fridge for 9 hours. I got a nice rise. I was afraud I had over proofed my dough. I will never throw out dough just in case it surprises me, and it usually does.
Warm regards,
Casey
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Hi Casey,
they look really good. I wish my loaves looked as good as this. im giving sourdough my first try this weekend and if they come out looking half as good as these do I will be a very happy chappie.
Warm Regards
Kris
I am enjoying learning about SD! I am just enjoying baking! Thank you for your compliment. It
is nice to be around people that appreciate bread!
Warm Regards,
Casey
You got it all right on this bake. Nice job!
Ski thanks for the compliment! I was overjoyed when I saw it after I took the lid off. I helped it out with the lame to
Make sure it would open.
Warm Regards,
Casey
Here is the crumb. I need a new bread knife to cut my boules.
W!ell Done. No over proofing there at all. What a nice bake. Love the bold bake the most - that crust has to be tasty!
Baking is wonderful for creative purposes! It tastes delicious. I am working my way toward additions. I so want to follow the recipe but I did a 9 hour retard and I believe that made the difference, The book said 10-12 hour retard I think. Thank you so much for the compliment!
Warm Regards,
Casey
Nice work! well browned crust and a soft texture to boot. What a lovely bake!
-Khalid
Thank you Khalid I am enjoying your wonderful works of art as well!
Warm regards,
Casey
I love your crumb. I just made a loaf today myself and I am missing this wonderfully developed crumb as your bread shows. All I can say is well done, looking forward to your next bread shots.
Thank you so much! Here is to your next bake :)
warm Regards
Casey
You get such terrific oven spring with Dutch oven baking, it compensates for some over-proofing, but I don't seen any signs of over-proofing in those loaves. They're just over-stimulating my salivary glands!
David
I watched your lame video several times! I am working my way to your San Joaquin SD baguette! I am
enjoying the support of such an amazing community of learned bakers.
warm regards,
Casey