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Country Kitchen Loaves

Yesterday I decided to make up a recipe that would have these parameters:

Dark crusty exterior, finer crumb, large, lots of slashes, have a taste like the large farm kitchen loaves with the added milk.

So I started at 10:30 in the morning, and already had a nice bucket of motherdough (I had this motherdough at 100% hydation, but I am now keeping it at 80% hydration , when I refresh I add 400g water and 500g flour) going and well fermented so I decided to use it for flavor and color and skip the extra night fermentation. The loaves were successful except for the slashes did not bloom as well as I would have expected.

Here is a picture of the loaves :

kitchen loaves

Here is the crumb:

kitchen crumb

As you can see, I got what I was after. The only thing I wasn’t happy about, is that I wanted a lot of slashes, but the slashes, made the bread spread too much in the first loaf, and didn’t bloom much in the second loaf. I had the dough at 63% hydration, so I thought that was a low enough hydration loaf to support a lot of slashes. I am pretty sure it was the fact that the loaves were too large (2lb 11 oz) for my regular baskets and I had to use plastic bowls. The skin on the dough didn’t dry enough to support a lot of slashes. I wish I had at my disposal, a very large number of bannetons and baskets of different sizes and shapes!If anyone has any other ideas as to why my loaves spread too much or the slashes didn’t bloom, I would certainly like to hear it!

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1 Comment

  1. July 2, 2006    

    I tend to agree that the sheer weight of the loaves without a strong skin for support was the cause of the spread. Better luck next time, or you could go down to 60% hydration. I’ve used 60% at times and it still makes fine loaves. If you get a chance later have a look at todays bake on the Aus forum, at about 12.30PM Aus time, they are 62% hyd.
    regards
    Bill

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