#1  
Old 11-06-2008, 08:02 AM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Boule - first effort

With all you guys discussing grignes and lames and docking and etc... well I decided to try to expand my sourdough repetoire a bit. So here's a first effort at the boule from the FB e-book - the two loaves at the front. Not quite like in the book, but they could be a lot worse.

On day one the dough wouldn't rise for ages - after 7 hours I got fed up and put them into the baskets and directly into the fridge. On day two I took them out of the fridge really early to give them another good 4 hours, and of course then they over-riz ... and a sharper docking knife might be a good idea, too. I can't wait to see what the crumb looks like though!

In the background there are three loaves of pumpkin bread made with baker's yeast (on the left) and four loaves of my regular sourdough bread - with higher hydration than usual. Lets see what difference that makes...

Oh btw, for those of you planning on getting an Electrolux dough mixer, it works really well for wetter doughs.
Attached Thumbnails
Boule - first effort-mosaiks13-008.jpg  
__________________
"Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 11-06-2008, 09:33 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Boule - first effort

Frances, we should all be so proficient on our first tries! Way to go. I have an 83% hydration whole wheat Miche going today. 60% whole wheat, 20% bread flour, 20% rye. We'll see how it goes.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 11-09-2008, 01:52 AM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Re: Boule - first effort

Ok, here are pictures of the crumb on all three breads - Boule, sourdough and pumpkin in that order...

The sourdough has the largest holes I've ever managed in bread so far, so wetter dough seems the way to go. Any other ideas? I'm thinking maybe the flour they sell here just doesn't rise very much... ther's not much choice actually, so maybe I'll go shopping in Germany and see what kinds of flour they have.

I've tried adding ascorbic acid and/or some malt sugar stuff, but it doesn't make much of a difference. And changing the rising times doesn't make much of a difference that I can tell either. One thing I think I'll try is feeding up the sourdough starter for longer before adding it to the dough.

The standard sourdough bread is still our favourite, although all three taste very nice. BUT I just want to manage to bake bread with bigger holes in it! Just to show I can...So, any other ideas?
Attached Thumbnails
Boule - first effort-crumb-001.jpg   Boule - first effort-crumb-005.jpg   Boule - first effort-crumb-006.jpg  
__________________
"Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 11-09-2008, 05:35 AM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Boule - first effort

Way to go...those look very appetizing...the ascorbic acid would really not change anything proofing wise...it is somewhat of a dough conditioner and gives the bread just a bit of a tang...the malt powder/syrup is pretty much the same seems to "shorten" the gluten strands....and it helps in giving a nice caramel color to the crust...something most loaves from a WFO don't need help with...we add it to our pane italiano but that's about it
Best
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #5  
Old 11-09-2008, 05:42 AM
Apprentice
 
Join Date: Sep 2007
Location: Louisiana
Posts: 174
Default Re: Boule - first effort

Very nice Frances!. My only suggestion would be to try and cut the dough in a semi-circle around the top. Your slash marks would be part of the finished design. Looks great.
Reply With Quote
  #6  
Old 11-18-2008, 01:21 AM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Re: Boule - first effort

Boules, the second...

This time I used my regular sourdough recipe with 40 % starter (it being quite cold around here), but with overnight retardation in the baskets. The same thing happened as last time: although I only took the boules out of the fridge directly before baking, they had overrisen and collapsed as I tried to slash them (in a semi circle, thank you for pointing that out krosskraft!) I'm guessing that 40% starter is too much for such a long rising time even if they were in the fridge - that just doesn't seem to stop the yeast once it gets going...

I also tried some Ciabatta for the first time. Heh heh, yup that's some wet dough allright. Not perfect, it should have gone in a hotter oven, but look at all those little holes! It tasted really nice, too, so that's definitely something I'll be trying again.
Attached Thumbnails
Boule - first effort-chimney1-005.jpg   Boule - first effort-chimney1-009.jpg   Boule - first effort-chimney1-006.jpg  
__________________
"Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #7  
Old 11-18-2008, 08:45 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Boule - first effort

Keep going France -- this is look good!

The Hamelman book has a wide range of sourdough recipes, but the basic white sourdough calls for 15% pre-fermented flour, the wholewheat multigrain has 12%, the Miche 20% and the 5-grain has 25%.

I've decided to calculate back the flour and water in my starter, and try to get close to the right amount of starter. I have 120% hydration for my wet starter, so I use 220gr of starter (100 gr flour and 120 gr water) in a 500gr batch -- which is 20%.

My guess is that if you use a larger % of pre-fermented starter to flour you will have a faster rise, but less structure for a longer rise.

What do you think?

Pro bakers, what do you think?
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 11-18-2008, 09:59 AM
egalecki's Avatar
Il Pizzaiolo
 
Join Date: Mar 2008
Location: Virginia
Posts: 1,049
Default Re: Boule - first effort

I think your ciabatta looks great- nice shine inside those holes!
__________________
Elizabeth


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #9  
Old 11-18-2008, 08:17 PM
sarah h's Avatar
Master Builder
 
Join Date: Sep 2007
Location: Ottawa, ON, Canada
Posts: 567
Default Re: Boule - first effort

They look great to me - good job!
You're making me realize that I've got to find some time to get back to bread-making too.

Sarah
Reply With Quote
  #10  
Old 11-18-2008, 08:22 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Boule - first effort

Quote:
Originally Posted by james View Post
My guess is that if you use a larger % of pre-fermented starter to flour you will have a faster rise, but less structure for a longer rise.

What do you think?

Pro bakers, what do you think?
James
Bread looks great Frances!
Frances, James.....
so many variables...keep working at it and you will figure out which f them produces the result you want...as far as the starter percentage I think it depends on quite a few things as well...we have made a purely wild yeasted bread with as much as a 50% ratio of starter to flour and a retarded proof...for simpler preferments(biga, etc) we have started to use a lower percentage in the final dough(closer to equal to flour weight when before it was 1.5 or 1.6 times the flour weight)...I think that a greater % of starter will make for a great bread with a long shelf life and great moisture...therefore I would advocate for higher amounts in your bread as much as you can and still be able to control proofing...that said the temperature of your fridge for that final proof is a key variable...bake, bake, bake until that great confluence of variables arrives together in perfect form...then try to remember exactly what you did to make it happen...
What do you thin CJim?
Best
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Calzone james Get Cooking 10 10-16-2006 09:36 PM
CanuckJim Boule - 27May06 jengineer Hearth Bread and Flatbread 2 06-02-2006 03:08 PM


All times are GMT -7. The time now is 05:12 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC