Misadventure in Shaping
My misadventure in shaping my dough which was based on Hamelman's Vermont Sourdough with increased whole grain turned out looking like a bit of Ken Forkish's style. Not complaining.
Adapted from Hamelman's Vermont Sourdough with increased whole grain. Subbed the rye with freshly ground whole wheat. Instead of mixing with the mixer, I mixed by hand and gave the dough 3 additional folds that the recipe called for during bulk fermentation. I also added a cold bulk fermentation after the 3 folds, for about 4 hours, pre-shaped and benched and and final proofed for 1 hour after shaping.
Steam on for 15 minutes (wet towel on a hot baking pan) at 230C and then lowered to 220C for 48 minutes. Love the taste of freshly ground whole wheat which imparts a nice honey-ish taste.
Comments
I'm no shaping pro, but I think your loaves look great. :) sounds like they taste good too.
like you are ln your way. Love the bold bake too. Well done and
Happy baking
Should have misadventures so good. Nicely done, what's the beef?
alan
to company! I can imagine the bread tasted as good as it looked. Maybe you've been watching videos in which the baker makes the top of the loaf look like a work of art with flowers, stalks of wheat, and butterflies. If so, I'll offer my little trade secret. Most bakers can't do that….and you're going to cut it up and eat it anyway. : )
..wrong is that you haven't got a smooth bloom between the scores. Bake under steam for a little longer if this is what is bothering you. The steam will allow the loaf to continue to its maximum expansion without any ruptures. But, like the others have said, the loaves look great as is.