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With the camera on the shelf for
now, I went back to my quest for consistency.
Another variation on Thom Leonard's Country French Bread from Artisan Baking Across America. This is 125% of the given formula. I used 75% bread, 15% medium rye & 15% whole wheat flours. I turned the dough 3 times at 45 min. intervals. I wanted too see how mych difference the bannetons made. So I proofed one in and one out, a total of 3 hours. The free standing loaf spread a bit more than I had hoped. But it seems to have recovered nicely in the oven. 15 minutes (w/steam) at 500º and then another 30 at 400º. The crust developed nicely with really good crackle. And the crumb opened up nicely. The bonus is that it does not appear to be damp!
Total fermentation time was 3 hours
Another variation on Thom Leonard's Country French Bread from Artisan Baking Across America.
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