Today I decided it was time for a serious try at baguette and epi.
Baguette and Epi
I made a straightforward french dough (68% hydration) and did not knead, but used the stretch and fold approach, both to develop the dough, and part way through bulk fermentation. I made two demi-baguettes and one epi. Unlike all my previous baking, today I used the convection mode which gave a very even browning of the bread (also used baking stone and steam of course). The crust was crackling, which was also a first for me. Way cool to hear that. It all resulted in a very thin but crispy crust and a very tender inside with nice crumb and decent holes.
Baguette and Epi crumb
--dolf
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Hi Dolf,
They look amazing! The crumb looks very fine textured and I always found that the stretch and fold method produces a coarser texture, so I guess it means I wasn't doing enough of them...
Convection and steam together? Your oven obviously does a very good job!
Those epi's are so inviting - just break off and eat! Yum
L_M
The true stretch and fold was only done twice, after initial dough development. What I really meant is that I brought the dough together using the method of picking up the dough, rotating 90 degrees, letting gravity stretch it, and then folding it over onto itself.
--dolf
See my My Bread Adventures in pictures
--dolf
See my My Bread Adventures in pictures
I'd like to know (since I've never worked with convection) if you need to swap the loaves top to bottom halfway through the bake like you do convention. Your loaves are absolutely lovely, by the way.
SOL
As I mentioned, I only switch to convection after the initial 1/3 of baking time and I have found that the constant air circulation gives me very even browning all around, and thus no need for swapping at all. I really believe (although I have not tested this believe) that using convection from the start when you are steaming as well will negate your steaming efforts. Keep in mind that any home steaming methods tend to be less satisfactory than professional steam injected ovens! You don't need a "wind" to blow around to evaporate moisture from the crust, or at least not until the "crusting reactions" start to take place. After that, it may actually help.
--dolf
See my My Bread Adventures in pictures
Thanks for the info about convection. I have an aunt who owns a convection who is also a bread baker; I might ask if we can bake together sometime so I can see how a convection compares to my convention. As for steam, I have never found a method (probably the steam maker contraption would work, although I've not bought one) that works for me. As soon as the steam goes in/is made, it comes right out of the vents. An exercise in futility. Oh, if only I could have my dream oven....
SOL
O yes, and then there is the oven dream! In my craziness I've gone so far as to investigate (small) commercial deck ovens with steam injection. Besides it costing a lot of money, you would need the space for it (here in the San Francisco Bay area even the space in a garage costs thousands of dollars per square foot!), and dedicated electric circuits etc. So, I've sent the idea back to dreamland.
--dolf
See my My Bread Adventures in pictures
Susan, I tried for the first time the no-steam method yesterday, coincidently on one of Dolf's formulas for his Spinach Cheese bread. Assuming I followed his ingredients correctly this is what happened with the bake.
It came out of the proofing basket and did not flatten, hooray ! I put into pre-heated oven, on the hot stone, covered with large, heavy stainless steel bowl. 30 minutes later, took top off, loaf flattened out. I think it should have risen, however, I've never made the the bread before.
My questions are: Should I pre-heat the SS bowl along with the oven as a rule? Is my assumption that that the time the formula calls for, with the conventional baking method is the same, and I should keep the loaf covered for the first 1/3 - 2/3 of baking time, and then uncover for the remaining baking time ?
If you've answered these Q in other posts, I apologize for asking you to repeat yourself.
--dolf
See my My Bread Adventures in pictures
I thought your breads were so lovely Dolfs, that I thought I should try it too. I've made beautiful epis in the past, when I was a very inexperienced baker, but when I tried it again today, they were puffy and not well defined. I need to get a pair of scissors with longer blades for starters, but I also was wondering if you let your dough get fully proofed? In the past, I didn't really let my dough get a decent second proof, which is why my epis used to look better. Any tips you have will be greatly appreciated.
SOL
--dolf
See my My Bread Adventures in pictures
Hi Dolfs--
Thanks for answering so quickly! I'm wondering also if hydration is a factor, as yours seem to have a higher hydration than mine (I just used PR's Pain de Campagne, not a very wet dough). I agree that it's hard to determine when something in a couche is proofed--I'm assuming you used a couche. I put a small amount of dough in a measuring cup, say 1/4 c, and when it nears the 1/2 c mark, I bake it. It's hard for me to do the press test when something's in a couche, as it seems ready to go far before it actually is. Do you have a method that works?
SOL
For a drier dough, I would expect less oven spring and it may be a little more critical to proof it to the right point. I've seen this also with Challah where, if I baked too soon, definition between the breads was lost some.
--dolf
See my My Bread Adventures in pictures