#1  
Old 06-22-2011, 02:19 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,165
Default Pain Ancient 6/22/11

Closing in on a good solid crust. 3 days in the fridge, pre-heat the oven to 500, The shaped loafs rest for 45 minutes and covered 1hour uncovered on the counter. 1/2 cup of water in the fry pan in the oven when the loafs are put in, spritzing on insert at 3 minutes 6 minutes and 9 minutes, The oven temp was reduced to 425 at 6 minutes, the loafs were turned, rotated, at 15 and 30 minutes and the oven was shutdown at 35 minutes and the door was left ajar to vent humidity.

The crust looks thicker, we'll see how the crunch holds up.

Chris
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Pain Ancient 6/22/11-600g-loafs.jpg   Pain Ancient 6/22/11-crumb-crust.jpg  

Last edited by SCChris; 06-23-2011 at 12:51 PM.
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  #2  
Old 06-25-2011, 02:26 PM
GianniFocaccia's Avatar
Il Pizzaiolo
 
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Location: Disneyland, CA
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Default Re: Pain Ancient 6/22/11

Beautiful, Chris. What kind of flour and yeast?
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  #3  
Old 06-25-2011, 06:09 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
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Default Re: Pain Ancient 6/22/11

I'm still working with IDY and King Authur Bread flour. I started a batch of sourdough starter last week but need to restart it. I missed the moment.

Chris

PS The crunch of the crust did last longer.
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