#11  
Old 08-25-2013, 09:03 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: Brotform size help for 2-3KG loaf

Polo, these are baked in the kitchen oven on a kiln shelf under a stainless bowl. The reason for using the kitchen oven is about getting the feel for something so outlandish in the formula, proofing, shaping and baking. I prefer to be disappointed with 3Kg rather than 10Kg of dough.. Anyway, I hope to leverage the formula into a WFO "Big Boule Bake-off" at some point in the near future.

Chris
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  #12  
Old 08-25-2013, 01:52 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: Brotform size help for 2-3KG loaf

Here is the revamped 2.3 Kg Boule.. It has time to cool and then it's off to the party. I would have perfered that it had 24 hours of rest, but that's the way it's going to be today.



Chris

PS learned lessons..
Always verify the oven temp, when anything is changed.
Use a 10" basket for up to 3Kg loaves
Use finely milled rice flour for coating the baskets

Lessons reinforced.
Practice, Practice, Practice - experience is the best teacher..
Attached Thumbnails
Brotform size help for 2-3KG loaf-county-boule.jpg   Brotform size help for 2-3KG loaf-bottom.jpg   Brotform size help for 2-3KG loaf-crumb.jpg  

Last edited by SCChris; 08-26-2013 at 06:44 AM.
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  #13  
Old 08-25-2013, 03:12 PM
Faith In Virginia's Avatar
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Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: Brotform size help for 2-3KG loaf

Just beautiful. Love that stencil!!! A true work of art.

Faith
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  #14  
Old 08-26-2013, 06:21 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: Brotform size help for 2-3KG loaf

Thank you Faith it's been fun pushing the envelope!

Chris
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