Pain De Tradition sourdough baked in my La Cloche

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SylviaH on 21 Jul 2009 at 20:54

This is yet another sourdough version of the Pain De Tradition.  I baked this in my La Cloche bell for 15 minutes covered starting at a 450 oven and then turning it down to 350F at the start of the bake for one hour total convection bake time.

The taste is very nice and I can taste a hint of the extra organic white wheat that was added.  

Early oven shot  later after removing Bell cover!  The La Cloche was pre-heated with oven.

Sylvia 

Thank you, Pamela,  Better, I live next to you..I think it's cooler at your house!  the crumb shot..I dropped the slice and it got a little flour..dusty!

Sylvia

Toast

breitbaker on 22 Jul 2009 at 07:44

i dream about loaves like this:) every day a little closer, eh? Beautiful work Sylvia!

cathy in WI

Toast

Nomadcruiser53 on 22 Jul 2009 at 14:27

I like the height. Looks very tasty. How many inches across would that loaf be? Dave

Hi Dave, Thank you!  You asked just in time before dinner..it's half gone now..so what's left is from the center across right at just about 8-81/2"W 41/2"H.  I'm not sure how you measure Width..the flat base on the bottom is 6" across!

Sylvia

How exciting!  I would start a bread catering business tomorrow if I had baked a loaf like that.  Bread that beautiful should be shared!

Summer