February 17, 2015 - 11:07am
Another FWSY Field Blend #2
Looks like a few of us making this one this week! I made one last week but gave it away, I get to eat this one! Tasty flour blend.
I threw a bit of ice in the combo cooker before it went in the oven. Think the extra steam may have given slightly better bloom. Scored with a straight razor. I feel like I've got the banneton flouring about right these days, a HUGE help for me was watching the Forkish video where he gives the bannetons a sharp rap on the bench to get the proofed loaves out. I had a lot of trouble with long proofing before that. I'm just using AP flour, no rice, may have to try that too, everything helps!
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I prefer thin rice flour alone so that almost no white appears on the crust. Love the bold bake and open crumb. If it doesn't taste great then there are no bread gods! Well Done and
Happy Baking
The bread gods were kind today, it's quite tasty :)
Thinking of taking your advice and having a go at David's SJ baguettes tomorrow.
and never look back:-) Good luck - it also makes a great loaf of bread too!
Looking (and smelling!) good so far. Once again, my planning skills are atrocious and it looks like I may have to retard for 36 hours rather than 24. Fingers crossed!
Thanks dab! I've been reading lots of your old posts and advice, great stuff!
Beautiful crumb. I've never baked this recipe, but pictures and descriptions always highlight parallels with Tartine country loaves. We're truly living in a golden age of SD baking!
I feel like it's one of the few "must have" books that I don't have.
Thanks as always for the nice words. Until this I avoided eating rye bread because I thought it all tasted like caraway, which I don't like at all. Doh! I can see this recipe being a gateway into some of the interesting flours that folks around here experiment with.
David's San Joaquin baguettes starting tomorrow!
-Gabe
" HUGE help for me was watching the Forkish video where he gives the bannetons a sharp rap on the bench to get the proofed loaves out."
This is not really a great idea as handling the risen dough roughly can be a sure fire way to flatten the bubbles you spent so long developing in the bulk ferment/final rise. I was cautioned at one of Britain's best bakeries whilst I was aiding the baker by unloading the bannetons onto his peel as he loaded up the oven. The loaves were not dropping straight out in some cases but rapping them on the surface was definitely deemed a no-no and a bad idea. Better to use fingers to gently ease the loaf out around the sides it seems.
This one got a tap on the bench and doesn't seem degassed to my eyes. Maybe I'll do a side by side test one day. Thanks!
That Field Blend #2 is a tasty one, and yours looks great.
David
This was my first time using rye flour, what a revelation. I keep picking up the loaf to give it a sniff and the whole house still has this great, almost floral, smell. Great taste.
I have a batch of your legendary SJSD baguettes currently on about hour 12 of the bulk ferment. Do you think a 36 hour ferment rather than the prescribed 24 will be OK? I realized I have dinner plans tonight and ideally would bake tomorrow morning. If you think they'll overproof, I will make them when I get home and see what a martini and a couple of glasses of wine do to my shaping and scoring :)
My fridge runs pretty cold, around 34-38 degrees. I was thinking about also maybe moving the dough to the back of the fridge where it's the lower end of that scale.
I'm excited, the dough was fun to make and fold, and it smells incredible.
-Gabe
My fridge is about 40 dF. I have let the dough cold retard for 36 hrs, just out of curiosity. There was no big difference in the product. I have not tested it with the supplimentary ethanol, however. Hmmm ... You may be about to develop a new sobriety screen for the Highway Patrol - shaping a straight baguette. ;-)
David
Great news, thanks David. I figured it would probably be OK, just wanted to hear it from the master :)
Good job, too, I can barely shape straight baguettes without the supplementary ethanol, and slashing with a straight razor would be positively hazardous!
Now I'm chuckling imagining the face of someone undergoing a field sobriety test and hearing: "OK, take these 300 gram doughballs and let's begin with a classic baguette preshape..."