I baked a batch of six Sunflower Flaxseed Levains from Tartine 3 this morning. I made the dough last night and let it sit in the basement (my version of 'cellar temperature') overnight, then shaped it and proofed in baskets this morning. It proofs a lot more quickly than the five hours Robertson recommends so I had to have the oven and the cast iron pots hot and ready. The dough was quite sticky this morning but stretchy, and it shaped well into boules. These were 750 grams (wet dough weight) boules, baked in 3 quart pots. Turned out very nice!
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Can't wait to try a slice! Toasted and (salted) buttered please! :) Yum.. Well baked!
Come to the shop; you can buy a loaf! :)
.. where would that be?!
In Victoria, BC (Canada). You can find me on Google. :)
.. just a wee bit too far for this weekend! Maybe next weekend!! See you soon! :)
Where you coming from?
I'm in Toronto! But I think I'll be in Vancouver this fall. IF I make it, I'm taking the ferry over! :)
But you're more than welcome to drop by when you're in town - just drop me a line first. You wouldn't be the first TFLer to do so!
be happy as pie! Can't wait to see the crumb. Victoria, Vancouver or Toronto.... they all sound cooler than Phoenix at 104 F yesterday and it it is not even SUMMER yet!
Well done and happy baking LL
Probably won't see the crumb though, as the customers generally don't like it when I cut their bread in half. :) However, if there is one left-over I might keep it (and slice it and post photos).
This is why I stay here on my little island instead of going to Phoenix any time past February!
Looks fantastic. Happy customers you must have :).
What kind of oven(s) do you use in your bakery? Would love to see some photos of your production.
Regards,
Ian
I have a fairly normal electric Whirlpool wall oven, though it is a good size, as well as a small inexpensive range downstairs. I do the pan loaves at 350F in the downstairs oven but can only fit four pans at a time. In the bigger oven I use two slabs of granite for free-form loaves or loaves on perforated pans (half sheet pans and Italian bread pans), or I remove the stones and bake in up to 8 small (3 quart) cast iron pots for boules. I've designed my own risers for long loaves, using cheap bamboo placements. Here are some photos:
And thanks for giving us a peek into your production.