Learning and Progressing
Okay, so I'm here often, looking, reading, comparing, commenting, but mostly, mostly learning as much as I can as quickly as I can, and putting that knowledge to work. I'm grateful for the skill and generosity of the members - even when thoughts or advice presents differing experience or opinion, even controversy, it's offered in good faith and helpful to so many. Thank you all.
My work and commute combine and leave me with mere shreds of time in the evenings, so practicing and baking are pretty much confined to the weekends. But I'm making progress in a real way, learning to feel the dough, sensing its development, understanding the science and applying principles, judging and adjusting to influence the outcome. Among my most challenging lessons are gluten development and assessing proofing status. I struggle with each of them.
Like so many here, my focus is artisan style breads made with natural sourdough starter, and though I truly respect those who dedicate themselves to mastering one or a few recipes before expanding to others, I can't do it... must experiment, must create, must make mistakes along the way. It's my nature.
This past week's bake was a two-fer, with one of them revisiting a past failure and the other following inspiration gathered here.
The revisit involved incorporating brown rice in bread. Not so exotic, except rather than cooking the rice, I soaked it in boiling water for a couple of hours. Oops, not good. So this time, the rice was fully cooked and incorporated into a multigrain dough, including 40% BF, 25% each Dark Rye and WW, 5% Polenta and 5% Oat Bran. I paid extra attention to developing the dough and not over-proofing. Made both progress and edible bread!
Here are the bottom and crumb...
With that one in process, it was time to satisfy my creative urge. After seeing a series of fruit-and-nut themed breads here, I wanted to take a turn and assembled my version, Fruited Earl Grey Tea Bread, with dried apricots and cherries soaked in strong Earl Grey Tea (also used as the liquid for the dough), plus toasted walnuts in a dough that included 60% AP flour, 30% Spelt and 10% WW, This one felt risky with all the fruit, so watched closely as it baked, and reduced the temperature in several increments to get a richly colored crust and have it baked through. Alas, the tea is a very faint afternote, but I'm happy with how the bread turned out, far from perfect, but acceptable and encouraging.
Thanks for looking and for your input, they are much appreciated.
Cathy
Comments
I'm with you all the way and rarely bake the same bread twice. Baking the same bread over and over until you get it right would bore me to death and turn my apprentice into a worse ankle biter than she already is. It would make me never want to make that bread ever again... no matter how good it eventually turned out. Lucy and I have baked at least 250 different breads over the last 2 1/2 years. It has been a great learning experience.
Just look at these 2 very different breads you have crafed! Next week you can do 2 more:-)
Well done and happy baking
Very nice Cathy. Your crumb looks excellent. My only comment would be that your crust could be darker. What temperature(s) are you baking at? Either way, great looking breads.
Ian
It's constructive and encouraging, and coming from you two, it makes me smile. I learn with each experience, but my 'curve' isn't a smooth one! And my assistant, Tillie, isn't always as industrious as I may wish. Ian, you're right, my loaves needed more color. As I lifted the rice bread to photo the bottom, it was clearly evident, and pointed out by Miss Tillie, who sauntered by just then, "I told you a couple more minutes, but would you listen?" She is a cat, so gets away with occasional attitude.
As to your question, I use a pizza stone and a Le Cloche cover in my gas oven. It vents too quickly otherwise. Generally, I heat the oven to 450^ for at least 45 minutes, load the loaf and steam for 15-25 minutes, depending on the size. Once uncovered, then rotate the loaf once or twice to even the browning. The rice bread was shaped into 2 small loaves, so 20 minutes steamed at 450, and 20 minutes at 425. Could easily have gone longer - or maybe not longer, but hotter?
The fruited bread was larger and wetter, and I was concerned with getting it baked through (need a thermometer!) and not burning any exposed fruit bits, so 25 minutes steamed at 450, then uncovered at 425 for 20 and then down to 400 for another 10-15 minutes.
I think my progress this time involved developing dough strength and proofing less. I've noticed more oven spring as a result and am liking that. Will keep working at improving... and this week's inspiration, a pumpkin in my CSA box. Am thinking curry... Or maybe pesto... Hmm...
Bake on! And again, thank you for your feedback!
Cathy
I would heat your oven to the highest temperature it goes. Mine goes to 550 F and I lower it to 450 after a couple of minutes once the bread is in it. I would try that first and see what results you get. I like to take the internal temp of the bread and get it to at least 210 most of the times.
Ian
The last marking is 500 F, then on to Broil (so continuous?). I'll go for somewhere in between. Thanks for your suggestion, Ian. Meanwhile, this week I'll get a thermometer.
Cathy
Everything looks well done. But I'm with Ian as far as preferring a darker bake. Since you are an experimenter, why don't you try baking at a slightly higher temperature for a slightly shorter time? See if you prefer the crust flavor of a boldly baked loaf.
David
Thank you for your kind words. I will be more courageous and go for the Bold!
Cathy