A very successful loaf
This weekend I baked the Overnight Country Brown, though I change up the formula using 400 grams of White Whole Wheat flour for the non-levain portion of the dough, and I used sesame seeds and rolled oats to make my basket 'non-stick'. The bread came out delicious.
I have to say that using these Cambro containers make the baking so much easier. I put the dough in the container and the next morning it was up to the 1 liter mark. However, it needed to be closer to the 3 liter mark to have tripled in volume. Had I not used the marked container, I probably would have baked it under-proofed. Instead, seeing where it was, I just let it sit longer. Maybe a tiny bit too long.
The second loaf, pictured below, I gave away, and was told that it was better than what the receiver purchased at Whole Foods. Well, of course it is better. But it was nice to hear anyway.
love the open seams! How warm is it where you leave it overnight, I've not tried his overnight breads yet but am tempted! Another beauty David!
The house is kept ar 70. I didn't check a glass of water though to see what the actual temperature was. Could have been 68-69.
A success, indeed.
David
It seems like the only skill in baking is the shaping. That is where I have the hardest time. I handle my dough like a prize fighter. One day I hope to get loaves like you get, with some regularity.
Well, I've never handled a prize fighter. You know, I'm a pediatrician. I handle dough like a baby. Hmmm ... Never thought of it that way before.
David
Beautiful bread David, love the oats on it, looks so rustic and YUMMY
The sessame seeds are just so tasty. I may roll the dough in then next time but am worried it would be too overpowering. Might try hemp seeds too.
Nice looking bake. Great crumb and crust.
Fine looking loaves David! Beautiful color on the crust and lovely creamy, open crumb. Congratulations!
Syd