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I currently knead dough, form loaves, etc. on a silicon mat placed on my tile kitchen counter. I've been looking at a jazzy pastry board made of hardwood. But, I already have a marble slab I use for pastry.

 Is there any down side to using the marble surface for working with bread dough? Any particular advantage of a wood surface over marble (besides the weight)?

Thanks.

David

Morning All,

I tried something that is a bit over the edge but now that it worked I'll admit to it.

I cooked a sourdough batard in a large Reynolds Oven Bag. The dough was proofed in a cotton lined basket, transfered to baking parchment, slashed and then carefully slid into the oven bag. The oven bag was tied shut with the plastic ties that came with the bags. The whole was then placed on the hot baking stone and slid into the oven to bake at 400 degrees Fahrenheit (the bags temperature limit). The timer was set for 20 minutes after which the bag and parchment were removed and the loaf continued cooking on the stone for an additional 15 minutes at 450 degrees Fahrenheit.

The spring rise was more than adequate with the crust browning quite a bit during the last phase of baking. Although very grayish-tan it was astonishingly chewy but not quite as crunchy as I'd like. The crumb taste and texture is almost creamy with a nutty background and wonderfully chewy with only a hint of sourness. I've got to think about this a little longer as the shock that it actually worked as well as it did is still clanging around in my head. I've nearly eaten half the loaf already just tasting it out. I'd take pictures but it's much later than I'd like having to rise bright eyed early tomorrow morning so it will be deferred till tomorrow.

By the by, if you do this make sure that the bag has plenty of clearence to the top of the oven. It will puff up with steam and stay that way. Also make sure that the end with the bag tie doesn't touch the ovens heating element at the top of the oven.

Wild-Yeast

All the "artisan baking" (I know the adjective is "artisinal," Mike!) books I have provide instructions for humidifying the oven to approximate the function of steam injectors in professional bread ovens. Some recommend using ice cubes. Some recommend hot water. Some recommend humidifying the oven before putting loaves in. Others humidify after loading the loaves.

 I think it is Maggie Glezer in her recipe for Dan Lepards Country French Bread who recommends putting ice cubes in a pan before loading to "humidify" the oven and putting hot water in a skillet after loading the oven to "steam" it.

 Can anyone comment on this procedure and clarify 1) the difference between humidifying the oven and steaming the oven, 2) the difference in the timing of adding water (in whichever form) on oven spring and crust formation?

And, has anyone tried the garden sprayer method Glezer recommends? If so, does it really yield a different result than throwing hot water into a hot skillet?

 Thanks.

David