4. Overnight slow rise (I feed my starter on Thursday night and put it in the proofer, feed it again the next day. Around 3 o'clock I start my recipe. I put it to bed around 8.
5. Using a cloche. (a le creuset pot will work fine). Next morning I remove the dough from the refrigerator by laying a piece of parchment on the bottom on top of a cutting board. Place the cutting board over the banneton and carefully turning it over.
There's a bakery in NYC that features bread with a similar 'bold bake" named Bien Cuit. The baker managed to extend his success to an expensive book by the same name. The term bien cuit is French for well done and the breads with darker crusts are popular at French boulangeries. You're a success, don't change a thing.
Thanks!!! It was still good. But I like it just a hair lighter, somewhere between the two photos that I shared. I appreciate all of you guys kind words. :-)
I just baked the exact same recipe and ended up with duds (very dense breads). I have made it many times before with excellent results. I think my starter is the problem. Need to investigate.
Yes, I'm guessing you are right. If you are doing all the other stuff I mentioned. The starter has to be doubled or tripled. I have a beaker with numbers on the side that I use to validate the rise for me.
Perfectly timed. The two that are darker were in my outside oven and the timing is a bit off. Five minutes too long, I believe.
Those are awesome loaves! You got the type of crumb and oven spring that several of us strive for! You did a fantastic job!
Recipe?
It's the standard Tartine Country bread. 200 grams of starter, 700 grams of warm water, 900 grams wheat flour, 100 whole wheat, 20 grams salt.
I think there are a bunch of things that need to happen to get it like this.
1. a proofer, I'm proofing at 84 degrees,
2. shaping. I do the two shapings (https://www.youtube.com/watch?v=vEG1BjWroT0) this video made all the difference for me.
3. Having a banneton to rise in.
4. Overnight slow rise (I feed my starter on Thursday night and put it in the proofer, feed it again the next day. Around 3 o'clock I start my recipe. I put it to bed around 8.
5. Using a cloche. (a le creuset pot will work fine). Next morning I remove the dough from the refrigerator by laying a piece of parchment on the bottom on top of a cutting board. Place the cutting board over the banneton and carefully turning it over.
There's a bakery in NYC that features bread with a similar 'bold bake" named Bien Cuit. The baker managed to extend his success to an expensive book by the same name. The term bien cuit is French for well done and the breads with darker crusts are popular at French boulangeries. You're a success, don't change a thing.
https://www.amazon.com/Bien-Cuit-Zachary-November-Hardcover/dp/B0157J8MBC/ref=sr_1_2?s=books&ie=UTF8&qid=1519497588&sr=1-2&keywords=bien+cuit+t…
Thanks!!! It was still good. But I like it just a hair lighter, somewhere between the two photos that I shared. I appreciate all of you guys kind words. :-)
I just baked the exact same recipe and ended up with duds (very dense breads). I have made it many times before with excellent results. I think my starter is the problem. Need to investigate.
Yes, I'm guessing you are right. If you are doing all the other stuff I mentioned. The starter has to be doubled or tripled. I have a beaker with numbers on the side that I use to validate the rise for me.