Jail Break Bake

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Another Girl on 2 Dec 2022 at 14:12

After seeing some nice bakes based on the Pain de Campagne in Martin Philip's post, Don't be a bread hostage at the KAF website, I decided to give it a try. It seems in keeping with my recent effort to simplify my baking. Besides, after all the more neutral pan breads I've been making lately, I was in the mood for a sourdough. 

I followed the instructions on the KAF site for the bread as originally made by Martin's friend Maura, scaling it down to make one 750g loaf. The flour mix was 80% Ceresota AP, 10% KAF whole wheat, and 10% Arrowhead Mills whole spelt. The starter was last refreshed on Monday. My doughs always seem to get sluggish when the outdoor temperature drops, proofer or no, and I wasn't sure it would double in the proscribed 12-hours. In the end, everything happened just as the writeup at KAF said it would. The dough was mixed yesterday morning at 9:30, shaped last night at 9:00, and baked today at 9:00 a.m. It looks good and has a nice sourdough fragrance and flavor and, like others who've tried the bread, I'll be making it again.

Stunning bake AG, love the crust with the blisters and the gorgeous crumb.  Well done!!  How tangy was this bread?

Benny

Thanks, Benny, I appreciate that. This loaf has a distinct but well-rounded dairy tang, no sharpness at all. It will be different tomorrow, of course, but in my experience it usually mellows overnight. This is the sort of SD flavor I enjoy most. I hope it comes out this way every time.

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Debra Wink on 2 Dec 2022 at 14:32

That looks wonderful :)

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Another Girl on 2 Dec 2022 at 20:48

Thank you, Debra, so kind of you to comment! 

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Abe on 2 Dec 2022 at 14:34

Fantastic bake. Very, very nice. Bon Appetit.

Thanks so much, Abe! A few others here on TFL have made it recently, that's how I found out about it. All of them looked fantastic so I had to try it. I think it lives up to its billing.

Who wouldn’t be thrilled with that bake. Nice results but the name should be changed to Simply Spectacular or maybe Gone Girl Bread🙂 Was the dough nice to work with? I think that the minimal amount of starter makes it more like a long autolyse and contributes to the nice dough development. 


Thanks, Don! All the bakes of this bread I've seen looked absolutely super, and yours were certainly what inspired me to make this formula. Actually, the photos I've seen look similar enough to  make me think it must be a very reliable formula. I saw that TFL user Grigio made Martin's version and it also looked terrific. (I made Maura's version.) 

My dough was a little soupy initially but that might have been due to the 20% rye-spelt mixture? Or maybe I just didn't muscle the mix enough. Whatever, an extra fold did the trick. It handled well at shaping, and when it came out of the banneton after refrigeration, it really was a beautiful dough.

I baked this one using a fourneau bread cloche in my main oven. (My family chipped in on it for a birthday gift after the APO proved to be a bit frustrating.)