Ian asked that I post something from my bakes (it has been ages). So, here's today’s bread, a simple pain de compagne. It's yeasted, rather than sourdough and will form the base for some DIY grilled cheese sandwiches for tomorrow's class. The other bread the students will make is pain a la ancienne.
This was all one batch of dough and the loaves went into the oven at the same time, so I’m not sure why there is such a difference in the amount of oven spring. The most likely explanation, other than shaping differences, is that one pan was on the lower shelf to begin with. That put it closer to the steam pan. Even though the pans were rotated halfway through the bake, the other loaves never expanded as much.
Anyway, I do still bake, even though I don’t post nearly as much as I used to.
Paul
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There is quite a difference between those loaves but I am sure they are all delicious! I had a bit of a chuckle at the name of your bread... hope you don’t mind. Compagne is a female companion. Campagne is a rural area. I think you meant the latter but one never knows, maybe you did name it the former. ?
Yup, I meant campagne. But, hey, I picked my wife up at the airport last evening so maybe there's a connection.
Paul
crackly crust and always good to see posts from you... You have some very lucky students...! Kat
Lots of crackly noises going on.
Paul
Wow...someone actually listened to me ?. Like the scoring on the front right bread. Where did you get those cool racks from?
Look forward to seeing more from you soon I hope.
Regards,
Ian
We just don’t want to make it too obvious.
The racks were a gift, so I have no idea where they were purchased. The end pieces on one are tiger maple; the other has birds-eye maple. Pretty stuff.
I just try to make the breads look as good as the racks. Sometimes it works.
Paul
Its nice to see you posting your bakes. I always enjoy your advices.