The Fresh Loaf

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SFBI Pain au Levain w/caraway seeds

alfanso's picture
alfanso

SFBI Pain au Levain w/caraway seeds

I had such a good bake with my one previous turn at David's SFBI Pain au Levain (my way!) , a mostly all AP flour dough, that I knew I'd be returning to the scene of the crime soon enough.  Again using my 75% hydration levain and adding water to make up for the difference vs. a liquid levain, I also decided to add caraway seeds to the dough.  A good slather of cornstarch glaze before and after the bake.  More caraway seeds were sprinkled on top, post-bake, between two final glazes.

Once more a slight error in rolling out a baguette caused a bludgeon-like shaping in the final result.  Plus a funny "tuck" visible on the end of the batard, also evident in the final result.  As I mentioned in my recent blog entry about my do and don't lists, any early error is magnified in the downstream results.  But I'm pretty pleased with the finished product once more.  Still waiting for the cool down before inspecting the interior, or for that matter, sinking my dentures into one.

3x350g baguettes, 1x575g batard.

 

Crumb shot added

Comments

Ru007's picture
Ru007

They all look wonderful Alan. The oven spring you get is always incredible. 

I really want to try the cornstarch glaze to get that lovely shine on the crust, i just keep forgetting. Yours always look so beautiful :)

I'm sure they taste just as good as they look! 

Great bake 

Ru

alfanso's picture
alfanso

The only rye in this bread comes from the levain, which also contains WW, but is mostly AP.  So it is pretty much a white bread, very tasty but basically a white bread.  But the caraway is such a strong flavor that it somewhat dominates.  No complaint because I like the flavor of caraway, just an observation.

Thanks, alan

Danni3ll3's picture
Danni3ll3

This is the first I have heard of it. Please give more detail. Thanks! =-)

alfanso's picture
alfanso

This is from one of David Snyder's posts.  Probably posted it way back when he was making the Greenstein version of Jewish Deli Rye.  It's probably in every other cookbook, but here goes...

2/3 TBS cornstarch, 1/8 C water.  Whisk and add 1/2 C boiling water.  Whisk again.  That's it!  

When I was up in the Boston area for those two June weeks working at Bread Obsession, I saw that Varda made enough to keep in her retarder for usage over a few days.  So there seems to be no need to discard what is left over.  Then again, I don't know whether hers is a different mix, and she does use it daily.

I tried using a silicone brush, but it doesn't capture enough of the goop, so I switched to a bristle brush, which works much better.

Don't wait for the bread to cool off.  I don't know if it matters, but I brush on the glaze immediately after pulling the loaves from the oven.

Danni3ll3's picture
Danni3ll3

I knew there was something up with the gorgeous breads you post. As I have said before, they are the most beautiful loaves I have ever seen!

Now are you holding back another secret on scoring those loaves too?

alfanso's picture
alfanso

about scoring.  But there isn't any.  David Snyder has a tutorial or two on scoring on the website and there are a few good YouTube videos on scoring:

Plus, there are plenty of others.  There is no substitute for practice, good shaping and proper technique.  Some of us are naturals (definitely not me), some have to get it through long repetition.  I bake directly out of retard, which keeps the dough firm but cold, the downside being that there is no final proof/warm up before the bake.  However, there doesn't seem to be any problem getting the dough to do what I hope it does in the oven.

I really don't see myself doing anything magical that others can't, and there are plenty of others around these parts who get some magnificent scoring themselves.  I'm happy and I guess proud to say that others here show admiration for what I post, but I think that with the right time and effort, and doughs, we can all get there.

alan

alfanso's picture
alfanso

She interpreted what you wrote as the glaze is why my breads look the way they do.  So, whether or not that's what you meant, for the record the only breads that I've yet to put the glaze on have been the 2 different Deli Rye breads, and this one.  All of the others are as naked as a newborn baby! 

Danni3ll3's picture
Danni3ll3

I did interpret it that way. So you don't glaze as a rule. Back to me drooling over your breads then. And admiring your scoring skills. I tend to do boules so I really don't get the same type of practice I would if I made batards and baguettes. 

alfanso's picture
alfanso

you mentioned that you were fluent or very comfortable in French.  Here is a link to a baker discussing scoring different kinds of breads - all in French, and which I can't understand a word of it: https://www.youtube.com/watch?v=Sn0INYBr1fA

Danni3ll3's picture
Danni3ll3

since French is my first language. ;-) My parents were born in France.

Anyhow that was super informative! Basically, he was explains that the internal structure of the breads depends on the scoring. A simple score across the loaf will cause an irregular structure with big holes because the gases have only one area where they can escape. Several strokes across the loaf allows several areas where the gases can escape so the internal structure will be more even or regular.

I had no idea that scoring would have such an effect. 

Lechem's picture
Lechem (not verified)

Especially with the batard. That's something I aim for. Oven spring, scoring and colour all look perfect. Can't wait for the crumb shot. 

- Abe

alfanso's picture
alfanso

crumb shot added.

dabrownman's picture
dabrownman

of way.  I love the glaze and it has to help the crunch and we know how you like the crunch of the crust.  Those of us who have read your blog for some time, or made Jewish Deli Rye know about the corn starch glaze but new readers will be surprised to read about it on baggies.  The blisters are a whole nuther story for secret keeping:-)

Love the crumb on these  too - just lovely!  Have to watch Lucy's Kalua and Espresso Cheesecake that is baking away with no blisters or pre bake glaze allowed - mabe a chcolate ganache glaze after though:-)

Well done and happy baking Alan

alfanso's picture
alfanso

in a moment of inspiration  - or sumpin'.  The SFBIs have such a clean sparking taste by themselves.  I love the caraway seeds and had just baked a batch of the rye with caraway the prior week, so I just figured that this might be a fun combination without too great a stretch.  Once Lucy masters the upload/download app have her ship a piece of the cheesecake directly to me via the private messaging so I don't have to share it with anyone else on TFL.

thanks, alan

dabrownman's picture
dabrownman

Apple pie chocolate crust, espresso Kahlua cheesecake, with coffee chocolate drizzle and a coffee chocolate square with a ripe strawberry.  It still needs some whipped cream.

alfanso's picture
alfanso

But since she can't eat chocolate, pas it over here.  Lovely.

Isand66's picture
Isand66

Love caraway seeds so I can almost taste this one by your photos!  Great looking bake Alan.

alfanso's picture
alfanso

The only thing that I know of them was in rye breads in our local bakery.  I'd always get the "seeded rye", which always meant caraway.  But I've never known them to be in any recipes that I've encountered other than bread.

thanks, alan

sharishaw49's picture
sharishaw49

You achieved a wonderful airiness that is quite beautiful! Thanks for sharing these pix. 

Shari S.