Category: Boules
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Sourdough Boules
Today’s baking involved using two slightly different techniques. The boule on the left was baked using the Lahey method of placing it in a cast iron dutch oven, a half hour at 475 with another few minutes with the lid off to achieve just the right color. The loaf on the right had a second rise in a floured banneton and then baked directly on a stone. I used an inverted cast iron dutch oven as a cover and baked at the same time and temperature, 475 for a half hour. No additional time was necessary for browning. The internal temp was 200+ at the finish.
Here is my dough mix:- 500 grams of sourdough starter
- 750+ grams of flour (unbleached King Arthur)
- 400 grams of warm water
- 23 grams of salt
- 1/2 teaspoon Instant Yeast
My initial mix was a little to wet. I added about a handful more of flour until it didn’t stick to my hands and then kneaded by hand on a wooden chopping block for about another 8 minutes. Putting it into a covered glass bowl, in a little more than an hour, it had doubled in size.Next, I scaled the dough into the two loaves you see here. (that should be about 870 grams each).The bread was delicious and it will be great to have through the coming week. The next time, I plan to age my sourdough a little more, and/or use more of it. Though, I’m quite happy with today’s result.Tomorrow – sourdough waffles!Stay tuned!
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Art’s Dutch Oven Bread
Just received a note from Dad that his bread came out alright. Looks good to me! Go, Art!
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Pot Loaf
I discussed a few bread baking tips with my sister, Sunny, today and decided I’d actually test some of these great tips to see if they work! It has been quite some time since I’d tried the Jim Lahey method of baking bread in a cast iron Dutch oven. Somehow, I’ve never been too attracted to the idea; maybe it is just too simple. So, using the Lahey-Bittman method of a quick rise (using a few drops of red wine vinegar in the dough), I began the dough this morning and just finished baking my first loaf. It looks great! I have another in the oven. I’ll be cutting into this shortly, but have no fear that it didn’t come out just as Jim said it would.As Jim explained in the video, I used very little yeast, water at 120 F, with an initial rise of 3 hours. I used 1000 grams of flour with 750 grams of water and divided the dough into two loaves. (75% hydration…) My pot is fairly large. I used a 475 degree convection oven for the entire baking process. For the uncovered portion, the time was about 10 minutes, maybe less, probably accelerated by the convection oven. The inside temp was 200 at the end of the baking.
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Simple Practical Loaf
This bread was made from a 75% hydration dough that was proofed approximately 24 hours at a cool room temperature (around 65 degrees). Not long before baking, I poured the dough out onto a floured surface and gently shaped it into a loaf by folding the sides underneath. With the oven pre-heated to 550, I slide it onto the hot stone and then scored the top with a sharp chef’s knife (to avoid degassing from too much handling and cutting.)After the first few minutes, the oven was turned down to 450 for the remainder of the baking. Total bake time was probably around 40 minutes, but I didn’t measure it precisely. The internal temp was 195 at the finish.
This will be breakfast, along with fruit, coffee, and jam!
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Bevy of Baguettes
It is so unlike me to do this. But I actually followed some instruction and process today. Using instructions from my new book by Ciril Hitz
, I put together some French bread “classic” dough (using a poolish), and here is the result. I made three baguettes, one boule, and a batard. We’re about to sample these with soup and salad. I let you know how they turned out. But so far, they’re looking good! -
The Boule
This evening I baked a boule with dough refrigerated overnight. The flour mix was 57% Hodgson Mills Whole Wheat, and a 1/4 cup (3.8%) of Bob’s Red Mill Vital Wheat Gluten, with the balance made of my standard Eagle Mills flour from Costco, with a 70% hydration. The final proof was done in a banneton.I am reasonably pleased with the result, however, some larger holes were anticipated. We’ll be having this bread with soup this evening with some left over for sandwiches or toast in the morning.
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Ciril Hitz
Ciril Hitz has a number of excellent instructional videos on baking techniques. Check them out! His cookbook is listed in the column at the right side of this blog. This video features shaping the loaves. I can smell if from here! Tonight I’m making a boule. Bagels in the morning! Stay tuned!
