hamelman's semolina, sort of
So, I threw in an unweighed glob of soaked flax seed in addition to the toasted sesame the recipe calls for. I had intended to mix the dough last evening, bulk ferment for a couple of hours and then cold proof the loaf (another ginormous boule) at bedtime, and bake in the caldera this morning. Except I completely forgot my patiently waiting levain until bedtime rolled around.
Oops. I weighed flours, guessed at how much less water to use with the flax glop, flang it all in the Bosch, mixed like hell for a few minutes, scraped it out into a big bowl and chucked it into the fridge for a nice long cold bulk ferment.
This morning I shaped the boule, let it warm up for an hour or so in the oven with the light on, then let it finish proving before baking a la Forkish.
Tastes fabulous, should go good with red beans and rice and a kale salad.
Comments
It is amazing how forgiving the SD process really is - to the point of over proofing:-) Well done and happy baking
That's a great loaf.
I find I make my best loaves when I go off the rails. Sometimes I remember what I did.
Remembering what I did. Mr jeano suggested I try HARD to remember what I did as we slurped up our beans and rice and kale and bread.
The bread would be good without the flax...I might not be able to guesstimate how much flax and how much water went into the soaker. Perhaps I could reverse engineer one of JH's other seed breads and figure out how much soaker, hydration, etc. that way.
Great looking bake. It is amazing how much you can get away with sometimes with SD, but every once in a while you end up with a pancake or a brick if you're not careful. Your crumb looks excellent and when your audience is asking you for more you know you've got it right.
Regards,
Ian
I was braced for either (or both) when I took the lid off 30 minutes into the bake. Once it was apparent I'd dodged the bullet I crossed my fingers for open crumb. Just proves that even a blind hog finds an acorn now and then.
Perhaps TFL needs an Epic Fail forum or Hall of Shame with everyone's spectacular goofs. It's be a frequent contributor.
I'd be, I meant!
Jeano what a beautiful looking loaf and crumb. I would second the red beans and rice with maybe some andouille.
No worries, red beans were cooked with andouille and a slice of country cured ham hock. Bread was also good with butter and a poached egg for breakfast.
Thanks for the compliments. Wish y'all could taste it.
Foto e risultato invidiabili, complimenti sinceri.
Forma, cottura, spessore e colore della crosta, tutto straordinariamente impeccabile.
Questo pane sarebbe straordinario abbinato anche ad un menù della tradizione Toscana "Fagioli alla salvia" e Bistecca Fiorentina alla brace........ ho già l'acquolina!!!!!
Dovrò cercare la ricetta di questo Pane, per cercare di mettermi alla prova, grazie della tua condivisione.
Anna
Jeano: It is true, some of our best bakes come from mistakes. This is a beautiful one, for sure. The seeds, crust, crumb...fantastic. Congratulations and be sure to share more of your mistakes....Best, Phyllis