First drop it on the floor
Yep t65 plus 20% fresh ground rye . Dough was an absolute dream to work with. Used graniteware roaster instead of LeCreuset . The graniteware only preheats as long as it takes the oven to get to 450 degrees so approx 15 min. Will never switch them out again. Turned the banneton over onto parchment picked it up to transfer to pan and…. Dropped it! Grabbed the parchment said a couple “ words” plunked it into the roaster and slapped on the lid. When I uncovered it 15 min later could have knocked me over ! Amazing from pancake to probably my most beautiful loaf in almost 50 years of bread baking.
Crumb shot to follow when cool.
dough:
t65 515g
rye 130g
heaping 1/4 tsp ADY
13 g salt
465g water KA mixer 5 min. Fold a couple times on floured counter round and place in well oiled container ( use olive oil). Room temp 6 hrs. Fridge overnight. Shape very lightly by folding in 4 sides round and plunk in clothlined banneton. Let rise 2 hrs. Turn out onto parchment ( drop on floor) place in 450 degree preheated graniteware roaster. Covered 15 uncovered 30.
Outstanding flavor! The rye adds so much depth. Lovely tender crumb. A little compressed at the bottom but given the huge drop to the floor I’m impressed with the dough resilience. Will definitely make again. The 5 mi. KA at “1” is a great way to get a lovely loaf.
Comments
The best laid plans go wrong and other times one expects a failure to be surprised how well it turns out. We can only do our best!
Lovely looking rustic loaf.
Yep I keep minimal notes and as the years go by I need to try and do better. The bread is awesome. Thank you c
Beautiful bake Caroline!! It can be amazing how some doughs will bake up so well even when we accidentally degas them! Well done.
Benny
If only you had seen and heard a 1000g loaf hit the floor! Accident doesn’t quite cover it. The taste is so rich. Way beyond the ingredients. More tomorrow with a whole new experiment. Thank you c
Love the rustic look of the loaf, and it looks like that method worked well for you. The biggest challenge now is dropping it on the floor the same way every time! 🤣
I agree with you on the granite ware. I use the big turkey roaster and love it.
Crumb looks great!
haha hopefully it was a one off moment. I have the Turkey roaster as well with the lift out insert. Both were passed to me by my Mom. She got them in the 1940’s. They are amazing pans. Happy baking.
Seems like a legit artisan tip. For Japanese udon noodles, you drop the dough on the floor and walk on it because it's so stiff. :D
He makes his udon noodles but has missed that part of the process! This was a first in almost 50 yrs of baking bread. Even Julia Child drops stuff… like the roast chicken 😂. Happy baking. c
The secret is out! Lovely loaf!
Will try it when we no longer have a dog in the house. Could get too many hair line fractures. Maybe I can replicate standing on a ladder above the table.
Mini
Yeh the deep dark secret! The loaf was such a surprise when I opened the pan. The flavor is remarkably good. I’m going to be really disappointed if the t 65 is no longer available. Supply chain be damned! Thanks Mini! c
mentioned something good (and not to worry) about partial rye doughs that deflated during moving and before going into the oven only to turn around a get a good oven spring. (RIP)