August 15, 2016 - 9:27am
Pane di alfansomura II - what can I change today?
Looking to shake things up just a little, I decided to change a bit from my recent Semolina with Rye Levain concoction. Not a lot, just enough to see what would happen by altering that one thing. And that one thing was to use 60% durum/40%AP flour in the final mix rather than 100% durum. Otherwise all things remained the same. Well, except that I actually did a 3 stage build this time.
Baguettes are 3x350g, Batard is 1x600g
I think that the prior batch had slightly better oven spring, this one has a more craggy look where the baguettes bloomed. But that really isn't a complaint. Just an observation.
alan
Crumb shot added the following AM to satisfy a few demanding bread nuts!
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Your loaves look lovely Alan, great job. Must be very tasty!
Why do some loaves end up with a craggy look where the bread blooms and some end up smooth? I've noticed that on some my loaves too but i have no clue what that's about.
except for the crumb if course which seems ri be missing. The crust, bloom and spring are good enough so one doesn't notice the crumb being missing at all:-)
Lucy loves'em but she loves all your long breads. It reminds her.... of her - being a bit on the long side herself.
Well done and happy baking Alan
awful or nice? ;-)
I don't know where the crumb shot is. It must be around here somewhere...Ah, there it is, posted the following morning!
Maybe if you hold a picture of the baggies up to Lucy, she'll think that it is the remainder of her litter. Of course a batard with sesame seeds on it may have her starting to wonder how her Mama Mia got so rotund.
Crumb and crust look perfect..no surprise from you. These must taste great as well.
Now if you added some cheese...oh my!
Regards,
Ian
Please tell me they were baked in a commercial oven.
Or still better, they were baked in a home oven. That way I can hope someday to duplicate that bread.
If I ever attain loaves like that, I hope it is here on earth. Otherwise, it'll be because I died and ended up in Bread Heaven :<)
--Dan
I'm still on a self imposed summer sabbatical from TFL, but as you sent this to me, here goes as I emerge from hibernation before returning to my dark cave...
These were indeed baked in a home electric oven on a tile baking deck (now I have a granite deck), with one of Sylvia's Steaming Towels and one pan of pre-heated lava rocks. Both of these can be searched for further details.
I believe that my old statement of "If I can do it, anyone can" still holds true here. Just a matter of practice, patience and technique. If you wish to see a kind of summary of different breads that I baked in 2016, you can search for it as "alfanso amber waves of grain" and two results will display, one for baguettes and one for batards. There is consistency to them because of practice, patience and technique.
Good luck, alan
BTW I use the BBGA spreadsheet for my breads. It took time to build the spreadsheets correctly, but I use them all of the time now.