landarc
10-29-2009, 09:52 PM
http://i166.photobucket.com/albums/u105/landarc/PA290422.jpg?t=1256870782
http://i166.photobucket.com/albums/u105/landarc/PA290425.jpg?t=1256870785
http://i166.photobucket.com/albums/u105/landarc/PA290429.jpg?t=1256870788
http://i166.photobucket.com/albums/u105/landarc/PA290431.jpg?t=1256870790
The dough is a basic yeast bread dough using a overnight biga, which is my preferred method for baking simple yeast breads. The dough was allowed to rise twice, punched down once between rises, then shaped and bench proofed. It was then onto the kettle, at 450F, for 35 minutes, glazed with an egg wash, then allowed to run for another 10 minutes.
The bread has a fine crumb, elastic texture and a crisp crust, and excellent French type roll. Taste was good, but, fairly neutral, I think I need more wood and less lump, or perhaps even a full blown wood cook to get the flavor a little more wood-oven-ish.
Oops, forgot the mood photo:
http://i166.photobucket.com/albums/u105/landarc/PA290424.jpg?t=1256870464
http://i166.photobucket.com/albums/u105/landarc/PA290425.jpg?t=1256870785
http://i166.photobucket.com/albums/u105/landarc/PA290429.jpg?t=1256870788
http://i166.photobucket.com/albums/u105/landarc/PA290431.jpg?t=1256870790
The dough is a basic yeast bread dough using a overnight biga, which is my preferred method for baking simple yeast breads. The dough was allowed to rise twice, punched down once between rises, then shaped and bench proofed. It was then onto the kettle, at 450F, for 35 minutes, glazed with an egg wash, then allowed to run for another 10 minutes.
The bread has a fine crumb, elastic texture and a crisp crust, and excellent French type roll. Taste was good, but, fairly neutral, I think I need more wood and less lump, or perhaps even a full blown wood cook to get the flavor a little more wood-oven-ish.
Oops, forgot the mood photo:
http://i166.photobucket.com/albums/u105/landarc/PA290424.jpg?t=1256870464