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Taking a break from the Sour Dough and thought I give one of the recipes in my new book a try...My Christmas gift to myself.
French bread cut and proofed into 3 small baguettes.
First thing was to make what is called pate fermentee. Basically just a smaller version of ingredients that you let ferment until it is 1 1/2 times it's original size, then toss in the fridge overnight.
Next day, remove and cut it into several smaller pieces so it comes up to room temp quicker.
I took pics of this process but I didnt have the memory card in
Here is where I realized that.
Everything mixed, let double in size and gently coax it out of the bowl and onto the table where I divided it into 3 separate pieces, being careful not to degas it.
3 pieces cut.
Next, using the side of your hand, make a crease up the middle end to end.
Roll the edge over and seal like you would an envelope.
Next, with a floured surface, starting in the middle, gently roll the dough back and forth working your way towards the edges to lengthen the dough.
Once that is done, slip inside a large plastic bag and let it rise till 1 1/2 times its size. A bit past the half way point on this rise, I removed and made the slits in the crust, trying to catch the bread to do this on the rise rather than after it has risen so as not to degas the loaf.
I just bought a new pack of them double edged razors last night and I'll be dammed if I can find them. I had to use a utility blade. Not the same as it took more pressure to cut with them, thus I didn't get the cuts I wanted
Will have to buy some more I guess.
Anyhow, these baked at 500 degrees for initially. Had a pan in the oven and as soon as the bread hit the racks, I poured 1 cup of water in the pan to make steam. 30 seconds after that, I sprayed the walls of the stove with water and did that 2 more times at 30 second intervals. After that, lowered the temps to 450 where they baked for approx. 20 minutes.
Out of the oven.
Nice redish golden color to them, although it does not look like it in the pics.
I think that flourescent light about the stove messes with the colors.
.
Pretty good texture. Tastes great with hint of sweet aftertaste.
French bread cut and proofed into 3 small baguettes.
First thing was to make what is called pate fermentee. Basically just a smaller version of ingredients that you let ferment until it is 1 1/2 times it's original size, then toss in the fridge overnight.
Next day, remove and cut it into several smaller pieces so it comes up to room temp quicker.
I took pics of this process but I didnt have the memory card in
Here is where I realized that.
Everything mixed, let double in size and gently coax it out of the bowl and onto the table where I divided it into 3 separate pieces, being careful not to degas it.
3 pieces cut.
Next, using the side of your hand, make a crease up the middle end to end.
Roll the edge over and seal like you would an envelope.
Next, with a floured surface, starting in the middle, gently roll the dough back and forth working your way towards the edges to lengthen the dough.
Once that is done, slip inside a large plastic bag and let it rise till 1 1/2 times its size. A bit past the half way point on this rise, I removed and made the slits in the crust, trying to catch the bread to do this on the rise rather than after it has risen so as not to degas the loaf.
I just bought a new pack of them double edged razors last night and I'll be dammed if I can find them. I had to use a utility blade. Not the same as it took more pressure to cut with them, thus I didn't get the cuts I wanted
Will have to buy some more I guess.Anyhow, these baked at 500 degrees for initially. Had a pan in the oven and as soon as the bread hit the racks, I poured 1 cup of water in the pan to make steam. 30 seconds after that, I sprayed the walls of the stove with water and did that 2 more times at 30 second intervals. After that, lowered the temps to 450 where they baked for approx. 20 minutes.
Out of the oven.
Nice redish golden color to them, although it does not look like it in the pics.
I think that flourescent light about the stove messes with the colors.
.Pretty good texture. Tastes great with hint of sweet aftertaste.
Lookin good and that looks like a great book.
Outstanding!
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