Just posting up some results from my saturday wood fired bake. I did a pain au levain, running off of thoms country french but I increased the hydration a bit because my high extraction flour absorbs a lot of water due to a small bran content. I mill the flour myself and dont have a super fine sifter so the extra water gives quite an open structure. Comments and Questions are always welcome.
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Your crumb looks fantastic. It must be fun to bake outside, too. Beautiful loaves.
:-Paul
Makes me green with envy!
Patricia
I guess that's what you call "brick oven spring!"
Summer
I see your scores have opened mainly on one side, assuming that was facing a hotter part of the oven? Your crumb really is wonderful. I've been struggling (and wondering if it's worth the struggle) to get all my scores to open evenly in a wood-fired environment. This gives me hope that maybe that's not really necessary!