July 11, 2009 - 7:36pm
Wood Fired Pain au Levain
Just posting up some results from my saturday wood fired bake. I did a pain au levain, running off of thoms country french but I increased the hydration a bit because my high extraction flour absorbs a lot of water due to a small bran content. I mill the flour myself and dont have a super fine sifter so the extra water gives quite an open structure. Comments and Questions are always welcome.
Share
Comments
Your crumb looks fantastic. It must be fun to bake outside, too. Beautiful loaves.
:-Paul
Makes me green with envy!
Patricia
I guess that's what you call "brick oven spring!"
Summer
I see your scores have opened mainly on one side, assuming that was facing a hotter part of the oven? Your crumb really is wonderful. I've been struggling (and wondering if it's worth the struggle) to get all my scores to open evenly in a wood-fired environment. This gives me hope that maybe that's not really necessary!