| three pans - almost |
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| after 1/2 hour rest |
|
 |
| before baking |
|
 |
after 24 hour
bake |
|
|
| a surprisingly fluid interior |
 |
| out of pans |
|
 |
| cut open |
|
 |
| crumb 1 |
|
 |
| crumb 2 |
|
|
With the second attempt, I tried filling
the pans as much as possible, but first the
dough:
Again, sourdough calculation is here (in new window) - more dough, to fill the pan and a bit
wetter, also I used a 1 1/2 mm gap on the
mill for the coarse grain to get more kernels.
After mixing/kneading for 20 minutes with
the Kitchenaid, I let it ferment for 3 hours,
then started filling the pans, again resting
for 30 minutes before baking.
I deflated the dough and pressed as much
as possible in the pans, but it was still
rising and I had to fill a third pan, again
partial.
This time, I made sure that the dough was
very well sealed with the aluminum foil and
I did not open it to peek either, 24 hours
at 250 F, with a large baking pan full of
water underneath.
After 24 hours, I took the pans out and pulled
the foil off. The full pans had the dough
stick to the foil and did not build the brown
crust which the third pan had whose foil
had some punctures and due to the partial
fill, and air cushion existed around the
sides. Due to this and probably because the
loaf was smaller, it was harder and darker
than the bigger loaves.
Right after baking, I cut one loaf and was
very surprised that the interior was almost
liquid.
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;)
;)
;)
;)
;)
;)
;)