The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Weekend Bake

March 12, 2007 - 5:16pm
Paddyscake's picture
Paddyscake

Weekend Bake

This was a busy baking weekend. I made 2 loaves of sourdough in my new brotforms, 2 loaves of Anadama, bread pudding with the leftovers from last week and a Pain de Provence. I had a terrible time with the Pain de Provence. I tried to do the final rise in the brotform and the bottom of the loaf kept opening up. I pinched the heck out of it twice. Finally I just reshaped and baked it freeform. It didn't look too great after having been degassed and reshaped 3 times, but it tastes good!Weekend Bake: This was a busy baking weekend. I made 2 loaves of sourdough in my new brotforms, 2 loaves of Anadama, bread pudding with the leftovers from last week and a Pain de Provence. I had a terrible time with the Pain de Provence. I tried to do the final rise in the brotform and the bottom of the loaf kept opening up. I pinched the heck out of it twice. Finally I just reshaped and baked it freeform. It didn't look too great after having been degassed and reshaped 3 times, but it tastes good!

 Sorry, I'm not sure what I did but this posted twice...

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staff of life's picture
staff of life
Mar 12 2007 - 7:29pm

Can't remember where I read it, but resting your loaf on the counter a few minutes after it's shaped helps seal up the bottom.  I've tested it and it works!

Paddyscake's picture
Paddyscake
Mar 13 2007 - 7:16pm

next time I make a Pain de Provence. I have no problem when I make sourdoughs..hmm..thanks for the advice!