December 18, 2013 - 10:07pm
Burnt Italian Bread
I made an attempt to make an Italian bread recipe from TFL courtesy fm Floyd. Oh Boy... the dough is not easy to work with, wet n sticky. The more I knead, the stickier it gets, the results as the pic. Somehow , I managed to burnt the crust , had it at 220deg for 20min, 180 turned for another 20min. As stated, I brushed it with water before putting it in the oven, otherwise its an awesome loaf minus the shape :)
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and ask for more!! I think it's pretty good looking bread. Bake on!
Could have added a little more flour, if it was too sticky. No crime. Since the recipe is given in volume(cups), it is up to the bread maker to determine how much flour is really needed.
"...Mix or knead in the rest of the flour a half a cup as a time until you have a slack dough but one that is no longer sticky..."
Although "sticky" is a relative term. What may seem unmanageably sticky to a novice may be quite manageable to the more experienced.
Yours looks as good or better than many there.
Being a novice baker, thats the thing, not too sure if adding more flour would affect the consistency of the bread or would it come out as a brick. Could not agree more with u what u said thou'. Will bear that in mind. Thank you.
Being a novice baker, thats the thing, not too sure if adding more flour would affect the consistency of the bread or would it come out as a brick. Could not agree more with u what u said thou'. Will bear that in mind. Thank you.
Being a novice, I am always concerned about adding more flour to a recipe. Much said about not doing that. Could not agree more with what you had mentioned thou'. Guessed u need lots of practice and experience to see the difference. Thank you for your thoughts.
The crumb looks good, but the crust is a little thick (and dark). Reducing the total baking time to 30 minutes should improve the crust.
Thank you Bob, will do just that the next time and see the results. Would it affect the crumbs if I were to reduce baking time.
If you keep the oven temperature the same, the crumb should be fine. Artisan breads usually have a light colored crust because of the low amount of residual sugar in the dough. Too dark of a crust is usually an indication of excessive sugar in the dough (possibly because of too much diastatic activity) or over-baking. Apparently, some individuals enjoy a thicker, darker (and crunchier) crust. I would encourage you to experiment until you get the results that please you.
Thank you Bob, will take your kind advice and reduced the brown sugar and also watch the over the oven temperature.
Regs Nora
Do what the Romanians do and beat the burnt crust with a wooden spoon until that outer layer chips off, to reveal the golden layer underneath.
Personally, your bread looks perfect to me.
Aha, really…. perhaps wil do just that to the other piece of loaf I have in the freezer now. :)
http://www.youtube.com/watch?v=t7jtmDeTun8
I tried it with some bread I made and I loved it.
Your crust is not burnt. In fact, it looks perfect.
Jeff
Absolutely!
Really nice crumb. And your crust is not burnt, but actually quite good color. Pale crust is a crust that hasn't reached it flavor potential.
that color - a not quite a bold bake! Well done That crust has to taste great!
Don't forget that any bread that comes out looking a little strangeon the outside is called 'rustic'.
Happy baking!
Thats why I simply luv this site. There are lots to get tips and advices from the experts here. Once again thank you for your kind thoughts. Hope to further improve my bread baking. Regs Nora