Comments for Bread cetera

Comment on Baguettes à la Bouabsa by Hefe und mehr » Blog Archive » Baguette royal 2013

Hefe und mehr » Blog Archive » Baguette royal 2013 — Sun, 26 May 2013 15:50:06 +0000

[...] Die lange, kalte Führung scheint DER Trick für wohlschmeckende Baguettes zu sein, denn auch Anis Baboussa (Gewinner im Jahr 2008) als auch Jean-Noël Julien (Gewinner 1995) und Jean-Pierre Cohier (Gewinner [...]

Comment on Ciabatta using Double Flour Addition/Double Hydration by Augusto

Augusto — Sat, 18 May 2013 16:34:08 +0000

EstevB Hi, I’m from Brazil I loved your ciabatta could do once it was perfect I would like to see a video manuciano its mass is only to see if this mass equal thanks.
august

Comment on Gougères by SteveB

SteveB — Sun, 12 May 2013 11:47:12 +0000

Buenos dias Marisa,

Un saludo desde Boston!

Comment on Gougères by Marisa saez

Marisa saez — Sun, 12 May 2013 08:53:48 +0000

Buenos dias Steveb, he llegado hasta aquí a través de un libro que me regalaron, y mi sorpresa fue cuando vi de que se trataba, poco a poco empiezo con el mundillo del pan, así que espero coger muchas ideas de tu blog, un saludo desde Barcelona.

Comment on Scoring and Steaming by p

Fri, 10 May 2013 12:37:39 +0000

Awesome. Thank you so much for the advice and your prompt response. Have a great day!

Comment on Scoring and Steaming by SteveB

SteveB — Fri, 10 May 2013 09:43:35 +0000

The shine of a loaf’s crust, assuming no egg or cornstarch wash has been applied, comes from the steam-promoted gelatinization of surface starch and should not be lost from ‘drying out’. Perhaps not enough steam is being generated by the loaf during baking. This might be caused by insufficient dough hydration or perhaps even insufficient proofing.

Comment on Scoring and Steaming by p

Thu, 09 May 2013 20:46:23 +0000

Until I can get a better oven, the kitchen I rent only has convection. When I baked on sheet pans, the current would lift up the perimeter of the boule and they would come out looking like flying saucers. Then I switched to aluminum pots (with the handles removed but the hole plugged with a screw and nut) This worked for trapping the steam, but after I remove the lid to finish off the loaf the convection dries it out and it totally loses its shininess. So then I would leave the lids on until the very end, but would have to take them off to brown the tops. When I do this I get bread that looks like it has boils or chicken pox all over it. Any suggestions? Thanks.

Comment on Scoring and Steaming by Greg Esres

Greg Esres — Thu, 09 May 2013 00:45:05 +0000

Thank you, Steve.

Comment on Scoring and Steaming by SteveB

SteveB — Wed, 08 May 2013 20:48:13 +0000

Greg,

I’d estimate that almost all of the oven spring occurs prior to removal of the cover. When the cover is removed and the steam allowed to dissipate, the crust should still be quite pale with only a hint of browning beginning to show.

Comment on Scoring and Steaming by Greg Esres

Greg Esres — Wed, 08 May 2013 17:55:46 +0000

Hmmm, that’s very nice. Mine are as fully dark as anything on the crust. I guess that rules out this method as the problem. Are you cuts fully opened by the time your cover comes off?

Thanks