KJT
Distinguished Member
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- Feb 6, 2008
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I will.
What book were you using btw?
I'm going to be using the bread baker's apprentice. Were you using the right type of flour? Did you mist the oven and put a pan of water in the bottom? Did it rise overnight? Did you use a pre-ferment? did you use a baking stone? Scoring the bread almost parallel with loaf isn't just a cosmetic thing. You should definitely buy the BBA if you're serious about bread. It explains every step and the reasons for doing things a certain way very well.
No book - Michael Ruhlman's bread baking app + this post http://www.styleforum.net/showpost.p...&postcount=112
I just had some time, felt like trying to make bread, and went ahead and did it.
Flour: King Arthur unbleached bread flower
Oven was wet, and poured boiling water into a cast iron skillet in the bottom. There was a lot of steam.
I let it rise for ~2 hours, punched it down, let it rise another hour, rolled it out with a rolling pin (was this wrong - maybe this is where I squeezed out the air), formed into baguettes, then let rise another 45 minutes. So about 4 hours total.
No pre-ferment.
Used a pizza stone. I assume it's the same thing as a baking stone.
Scoring: I didn't even think that maybe there was some functional reason to score the bread. Also, I just cut straight down.
Maybe a baguette to start is a bit ambitious. I may try a boule next.