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#1
04-04-2010, 02:57 PM
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 Utter and complete failure, but our bellies are full.
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#2
04-05-2010, 12:00 AM
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| Re: Utter and complete failure, but our bellies are full. oh you poor thing  pass me a warm one with a lump of butter and a hot coffee thanks! |
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#3
04-05-2010, 12:17 AM
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| Re: Utter and complete failure, but our bellies are full. I like you opening joke about eight hours and four bucks of bread. I'm confused by your temperature photo. Are you saying the outside of your door is 484 degrees?! I obviously have a lot to learn about bread. I can't tell at all from your photos what is wrong about them. If the inside isn't literally sticky and the outside isn't obviously burnt, I don't otherwise know how to judge bread as good or bad. I just shoot for 205 (and if I can't get it up to that point I give up after a while it and so far it works out anyway).
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#4
04-05-2010, 05:11 AM
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| Re: Utter and complete failure, but our bellies are full. No, that was the temp inside. The bread was good, but the crust was too thick. I made the dough way too moist.
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#5
04-05-2010, 07:47 AM
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| Re: Utter and complete failure, but our bellies are full. OK so I have been on a quest to have a thick crunchy crust chewy on the inside bread for over one year...can you send me your formula??? One mans boo - boo is another mans whooo - hooo!!! THANKS!!! 
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#6
04-05-2010, 11:32 AM
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| Re: Utter and complete failure, but our bellies are full. Take some flour (I used 50/50 AP/white whole wheat, both King Arthur, because that is what I had), add some water and stir till it is almost but not quite pourable. Cover and set aside for a while. Add some yeast in warm water, a couple of pinches of salt, stir, cover and leave for an hour or however long it takes to double in volume. Punch it down, shape it, cover and let it sit for another hour or 2. Sorry I don't have measurements, I just judge it by eye.
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#7
04-05-2010, 03:41 PM
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| Re: Utter and complete failure, but our bellies are full. No, No, No! This is not failure! It's "Rustic"! Looks good to me. Sounds like you were in the Ciabatta zone, hydration wise. Tricky stuff. I used to butter or oil the crusts right as they came out to soften them a bit, but I haven't done that for a while. An enriched dough would soften them too. |
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