I baked a couple of sourdoughs from Local Breads today. The first was a rustic French.
Isn't that beautiful? Nice brown crust, good oven spring, great flavor.
The bottom? Oh... err....
Yeah... Well, I ran out of parchment AND spray oil. Didn't have much luck getting it off the pan. The kids didn't miss the extra crust, but we did.
I also baked a light rye. I'll try to post the recipe in the next day or two.
I also made a pot of the Sweet Potato Sausage Soup that zolablue posted.
Really good stuff.
Isn't that beautiful? Nice brown crust, good oven spring, great flavor.
The bottom? Oh... err....
Yeah... Well, I ran out of parchment AND spray oil. Didn't have much luck getting it off the pan. The kids didn't miss the extra crust, but we did.
I also baked a light rye. I'll try to post the recipe in the next day or two.
I also made a pot of the Sweet Potato Sausage Soup that zolablue posted.
Really good stuff.- Floydm's Blog
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Been there, done that...
Looks great in all other respects though, and the soup is practically flourescent.
Oh, how I sympathize with the bottom-crust-left-me-for-the-baking-pan blues.....so many promises of coming easily away with me, all thrown away...
On a brighter note, I have a solution for the times you don't have parchment/spray oil/ etc. I've discovered that it helps if, just after proofing and just before the loaf goes into the oven, you take your bench knife and get underneath the loaf a little bit to free it up, moving it quickly to avoid dragging the dough. If the dough is strong enough, the slight manipulation shouldn't do anything drastic, and it should slide freely on the proofing/baking surface. It won't have enough time to re-adhere to the baking surface in the oven before the crust starts to form, so you can have your crust, top and bottom.
You just reminded me that I have to make ~20 bread bowls for a big end-of-class feast we're having on wednesday....
-Cyrus