January 21, 2014 - 11:02am
French Bread in Covered Baker
Thanks so much to blueboy2419 for posting the recipe for this French bread. It looks fantastic. Just letting it cool down for lunch. Ironically, blueboy2419 mentioned adding stout to the bread (I didn't) and getting it at the Liverpool Organic Brewery in England, and, while we live in California, my husband is from Liverpool, and we were just there over the holidays visiting with his family. We go often, so I hope we can visit the brewery. I saw on their web site that there is a big beer festival when we are visiting, so my husband will be "made up" with that. It's really a small world.
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Do you soak the baker before you bake? That's some fine bread Phyllis. well done!
Dabrownman: Thanks so much. I did not soak it as the original poster did not, and I had used the oblong covered baker before but wasn't as pleased with the results in the past. I use the dome LaCloche much more than the oblong. You aren't kidding that it kind of exploded out of the baker. There was absolutely no sticking, either. I greased it (per the recipe) and dusted with corn meal, and it came out so easily. I think next time I will add in some other flours to give it more weight. The recipe uses only white flour and starter, and I think I may tinker with it to see what happens. I so seldom bake with yeast, so it is fun to do so once in a while. This recipe called for starter cold from the fridge, which is different as well.....thanks again for your comments. Best, Phyllis
Dabrownman: I may try soaking it next time......Phyllis
on the blueboy2419 thread that I developed. I have since modified it by adding 225 gm each all-purpose flour and bread flour along with 50 gm white whole wheat flour, for a total of 500 gm of flour. I also now add 7 gm of diastatic malted barley powder to the recipe. These two changes results in a higher rising loaf with a little more body.
Here's my original recipe as posted on the blueboy2419 thread:
http://www.thefreshloaf.com/comment/280554#comment-280554
French Bread in Covered Baker
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Makes one 2-lb loaf. (I used a Sassafras Superstone 14.5" Covered Baker). The sourdough starter is used to add flavor, not sour, with the short rise times in this recipe. I use it as an old dough (pate fermentee).
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1 1/3 cups - 10.6 oz (300 g) Warm Water
3/4 cup - 7 oz (200 g) Sourdough Starter - 100% hydration, cold from the fridge
2 teaspoons - 0.28 oz (8 g) White Granulated Sugar
2 1/4 teaspoons - 0.25 oz (7 g) Instant Yeast, or 1 packet
2 teaspoons - 0.43 oz (12 g) Table Salt
4 cups - 17 oz (480 g) All Purpose Flour and Bread Flour (2 cups of each)
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You may have to adjust the water or flour slightly, depending on the hydration of your starter. I bake by weights (grams), so the volume measurements are a close approximation.
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Attach bowl and whisk attachment to Kitchen-aid mixer.
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Add water to mixing bowl.
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Weigh out starter and add to water in mixer bowl.
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Dissolve yeast in water in mixer bowl. Add sugar.
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Mix on Speed 2 for 1 or 2 minutes until well mixed.
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Remove whisk attachment and add dough hook to mixer.
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Mix table salt into dry flour.
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Add flour to mixer bowl. Turn to Speed 2 and mix about 1 minute, or until well blended.
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Knead on Speed 2 about 4 minutes longer. Dough will be slightly sticky, but the dough should not stick to the bowl, to any great extent.
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Remove dough from bowl, form dough into a ball and allow to rest on breadboard 10 minutes.
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Perform stretch and fold on dough. Form a ball. Cover with a bowl and allow to rest 10 minutes.
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Perform second stretch and fold on dough. Cover with a bowl and allow to rest 10 minutes.
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Perform third stretch and fold on dough. Let dough rest 5 minutes.
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Coat inside of covered baker (inside top and inside bottom) with cooking oil. Sprinkle bottom with cornmeal.
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Form dough into long loaf, place in covered baker.
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Cover. Let rise in warm place, like an off oven, about 1 hour, or until doubled in bulk.
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With sharp knife, make 3 diagonal cuts on top of loaf, 1/4" deep. Replace lid. Place in oven.
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Start in a cold oven. Set temperature at 425°F and bake, covered, for 40 minutes.
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Remove covered baker lid. Bake, uncovered, 10 more minutes (for a total of 50 minutes) or until golden brown and center of loaf reaches 205°F.
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Remove from oven, remove loaf from covered baker and allow to cool before slicing.
Antilope: Thanks so much for the clarification. It was your recipe I used. I will try some modifications as well to add body as you state. Really appreciate this recipe and thanks for posting. I will be making it again with lots of small modifications. Best, Phyllis