Back to Basics
After my less than spectacular Forkish Country Brown....good flavor, not as good oven spring as I would like, I was advised by my mentor (you know who you are) to go back to basics.
I made the basic recipe out of the Tartine book but to assure success I added 3 gr of yeast to the dough. Left on the counter for an overnight fermentation, shaped and refrigerated in the morning for an afternoon bake. Pretty happy with the way they came out. One boule stuck to the banneton and looked like a disaster when I covered it in the DO and one my husband missed the mark and went in crooked. To my surprise they both recovered to make pretty nice loaves although I definitely need to practice my slashing technique.
I'm taking them to an event tonight so no crumb pix.
Comments
A classic and can't be done incorrectly!
Beautiful loaves - if you can't post crumb shots, then maybe smiling faces of the lucky consumers!
Cathy
Not too bad...
Well done and happy baking! Now ditch the yeast for good:-)
Just don't over proof it so it blooms and springs well......The hardest thing to learn about bread making is knowing when it is properly proofed and ready for the heat.
Love that colour of the crust and nice crumb. Sure it tasted great.
I bet you're sourdough hooked now :)
I certainly am.
You don't need anymore assurance with added yeast. It'll be fine. Looking forward to seeing many more wonderful works of art.
With a slightly higher rye content preferred by the other half. Ha ha...t-Rex slash...I didn't even realize it...might just have to become my signature slash!