SFBI Pain au Levain w/caraway seeds. Inside and (clearly) outside.
I'm the man. And I went overboard on covering the batard with caraway seeds. Decided for the first time in my still nascent caraway seed career to NOT use a cornstarch glaze on a bread containing them. Well, instead I used a similar method to the sesame seed coating technique. Roll shaped dough on wet paper towel, then roll in seeds. For the baguettes, I only sprinkled seeds on top of the moistened dough. But for the batard, I decided to go whole hog and roll the moist dough in the plate of caraways. The result was a bit shocking to see.
I did post these on here once before with caraway seeds, but the image of the batard was enough to drive me to another posting. The seeds were so heavily covering strangling the batard that I could hardly see my score. And indeed, it did not bloom with the oven spring that I typically expect to see.
355g x 3 baguettes, 650 x 1 batard.
Crumb shot added...
Finally sliced into the batard. With just the edges chock full of caraway seeds, it doesn't seem so nefarious.
My mother always chided me not to play with my food. So I guess this is my version of payback!
alan
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Nonetheless, another beautiful bake. Ever since I got Tartine 3, I've been rolling most of my loaves in something. It helps prevent sticking, and looks beautifully rustic.
that you are also fond of coating the crust. Although my effort was "just a tad over the top!". Your two boules look fabulous.
thanks, alan
a French Jewish Deli Rye :-) Bet it doesn;t look loke one on the inside though. Can't wait to see your baggie effort for the no oven bread bake challenge.
Very nice and happy baking Alan
2.3% of the dough was caraway. Mixing by hand, I don't need those little seeds acting like mini-Exacto blades interrupting and slicing the gluten structure during the mix. So I add them during the first of three Letter Folds on the bench. Crumb shot added.
thanks, alan
PS I don't even know what the no oven thing is, but I've always shied away from competition types of things.
a less bloddy sort of way! 2.3% isn't too bad/ Lucy chucks 8% seeds into her high percent rye breads with half of them being caraway. You need that much to overcome the powerful taste of the whole rye grians. 2.3% for white bread would be very nice.
This is basically a white bread, and if I recall, the flavor was nice and crisp. The one time prior that I made it with Caraway, the crumb also opened nicely ->
I love coming up with a set of breads that I just know will be keepers. There is that looney part of me that would love to open a bakery and bake a set of favorites, like this and have my wife do the pies, quick breads and cookies, etc. But then I think about the fact that that ain't never gonna happen, so I'll just live that dream in my head. And badger the likes of you folks with my fantasy nonsense.
that would far too much for my tastes, Alan. From my vantage point, the batard appears to have bloomed nicely despite its caraway armor.
Paul
Hopefully a mistake not to be repeated. Working my way through a baguette, but when I get to the armadillo batard, it may well be a challenge to: 1) not be picking up errant and far flung caraway seeds from everywhere, and 2) deal with such a strong flavor all in one place.
Thanks Paul, alan
If that exists! How did the batard taste?
Never heard the term trypophobia before. No holes but I see where the manic response to someone could erupt. Haven't broken in to the batard yet. Still working my way through the one baguette that I didn't give away yesterday. The flavor of the baguette is delightful, and it was hard to stop from devouring the entire beast in one day. The caraway is quite prominent.
thanks, alan
Or should I say Alfansoman :).
Nice looking bake despite the rebellious seeds. I like caraway too but in moderation like my alcohol :).
Regards,
Ian
it doesn't seem too unreasonable for caraway seed lovers. I sliced open the batard and added those crumb shots as well.
Ya know, I was just at the wrong age to "appreciate" the Batman TV show with Adam West. After having feasted on the DC comics' Batman and World's Finest as a kid, here comes the TV show. I was too young to have appreciated that they were making it goofy on purpose - like a comic book, rather than a regular show/action-drama as I was expecting. And not old enough to recognize that. So I hated it!
They look great. Im not a huge fan of caraway but lovely loaves managed to get me to change my mind about figs so caraway might be next. LOL!!
The crumb looks fantastic.
Great post Alan :)
as overboard (overkill?). Not that I have any idea which industry, but I'm certain there is one out there...
If you want to give the caraway seeds a try, I used 2.3% in this mix, and that might be a bit too much for someone who is giving it a try.
As I do with the fruit and nuts, since I mix by hand, the additives like seeds don't get incorporated until the first Letter Fold. Crumb shots of the Armadillo batard added.
thanks, alan
The crumb looks terrific on all of them, armadillo included. I have a mental picture of seeds scattering like buckshot as you sliced that sucker though!