July 21, 2015 - 9:19am
That Magic Moment
That magic moment when you take off the lids and you know you did not screw it up!
Straight white Biga commercial yeast formula from Forkish, with 50% more salt because it tastes, and toasts, better.
Outside should be slightly crunchy, with a sweet light crumb. The bread will age nicely over 3 or 4 days, getting slightly sour by the end of it.... if it lasts that long.
Each loaf is about 950 grams.
And the wife brought home a fresh block of butter from the store, and I made Blackberry jam yesterday... yum!
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get sour and stay fresh for 3-4 days when it has no sourdough in it and is all commercial yeast? I can't get commercial breads to do that.....They sure look good on the outside. Well done and happy baking
I store it in a ziplock bag, like Forkish says to do.
Otherwise, it does not age properly. If it is not cut, I just let it set out on the counter. That crust is like a rind on fruit, protects the insides.
Looks lovely! Wouldn't happen to have a crumb shot? Always interested in seeing out it turns out on the inside too.
Looks very tasty indeed!
It's always an incredible feeling when I bake with my clay pot to find that my bread is a lovely golden brown and did not get burnt. A similar experience my breads with longer fermentation has a slight tang taste to it even if there is no sourdough but as it ages there is almost no change in flavor and texture. Great looking bread, crust and crumb. Love that action shot especially where you're ready to enjoy the bread.
Happy baking!