look, ma, i got EARS

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jeano on 14 Jan 2015 at 10:11

 

Also holes. Hammelman's whole wheat Levain, with a bit of spelt extricated from the depths of the freezer.

Nice ... it took me a long time to get ears on my loaves, which (until recently) were all batards.

 

For Christmas Santa brought 2 circular brotforms (bent cane baskets) and now I have been trying to bake boules. I was able to get ears on all of my batards, but of course now I've swtitched to boules and I haven't gotten ears on every cut ... I use a "#" pattern and get ears on maybe half of the edges - very frustrating. But the bread tastes good ... and my wife is now asking me to make breads for her friends, as gifts, etc. (previously she thought I was crazy).

 

Nicely baked and they look as good as I'm sure they taste.


Well done.

 

-Dave

 

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jeano on 14 Jan 2015 at 10:36

Scoring is my nemesis. It helped today that the loaves were quite cold. I was actually afraid they might be underproofed but I am very happy with how they turned out.

I ate the first slice with butter, the second with peanut butter and currant jelly, and yes, they are pretty tasty. Now I need to get out for a walk plus additional penance on the elliptical.

Jeano: The loaves look perfect.  I really like the crumb and crust; the bread must have tasted great. I am always working on my shaping and scoring.  It's the never ending pursuit of the perfect bake! Congrats.  Phyllis

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jeano on 14 Jan 2015 at 13:23

Coming from someone who posts beautiful loaves, high praise indeed, many thanks.

Somewhere on TFL there's a picture of a loaf proofed in a triangular brotform.. Prettiest thing you ever saw. That probably was my inspiration.