- Feb 6, 2008
- Reaction score
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.
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.