Very nice bake. With a couple of improvements needed.
1. I over did the heavy flour recommendation. To much caked flour needed to be scraped off the bottoms.
2. Even with preheating to 550°F and switching the breads off the steel. The second batch suffered less spring ,and took a full 5 minutes longer to reach color. Next time, I will crank the oven back up to 550°F for 10 minutes before loading the second batch.
3. The crumb is less glass like than I was hoping for. I attribute this to the high gluten Sir Lancelot flour. Next time I will bite the bullet and buy a bag of KA bread flour.
That being said, I am so glad I missed that deluge of a few days ago. We have so many world class pizza spots in the Village! Always room for one more.
I went around twice. If this "pans out" pun intended, I with do a blog entry for the second bake.
Time for a longer rest time.
This is akin to a magical trick.
Looking good! Lots and lots of flour is the key. And yes, it still seems like a magic trick!
TomP
Very nice bake. With a couple of improvements needed.
1. I over did the heavy flour recommendation. To much caked flour needed to be scraped off the bottoms.
2. Even with preheating to 550°F and switching the breads off the steel. The second batch suffered less spring ,and took a full 5 minutes longer to reach color. Next time, I will crank the oven back up to 550°F for 10 minutes before loading the second batch.
3. The crumb is less glass like than I was hoping for. I attribute this to the high gluten Sir Lancelot flour. Next time I will bite the bullet and buy a bag of KA bread flour.
Great work!
TomP
Nice going and nice open crystal crumb. This bread is tricky to make.
PS opening a Mama's Too on W. 8th st. (Summer 2023 - hah!). Never too late to reverse course and come back! 🤡
That being said, I am so glad I missed that deluge of a few days ago. We have so many world class pizza spots in the Village! Always room for one more.
The finished product looks great. Nice job.
Gavin