I have a funny blog today. I was running out of bread and with Thanksgiving today, I needed some for Turkey sandwiches! So on Tuesday night I made up a Rye sponge with Starter, water and Rye flour:
I let this set overnight. Next morning I added the rest of the ingredients to the sponge and bulk fermented the dough for five hours. This was a Rye starter but the majority of the flour added was bread flour.
The dough was sticky from the Rye:
I made up two loaves weighing just shy of 2.5 lbs. and put them into bannetons:
They proofed nicely in two hours and I preheated the oven to 500 degrees. I was trying to compensate for the heat loss when you load the dough and spray for the first five minutes or so. You would know it…. I loaded both loaves… sprayed and steamed for the first five minutes, then I set my timer and forgot to turn down the oven!!! Boy was I surprised when my timer went off and it was time for me to turn the loaves and they were practically burnt! Diablo Bread! I was certainly shocked. Not that I haven’t made that mistake before, I have, but I had two huge loaves in the oven and they were awesomely dark. I turned them around anyway, and knew that they still needed to bake in the center, so I covered them with foil and turned the oven down to 350 degrees. They came out very dark, but not actually burnt. I guess I could call them specialty Artisan Diablo Loaves! Ha! I got raves on the flavor! Wouldn’t you know! Make a mistake and people rave, do a great job, and no one comments. Here are my Diablo Loaves, the first one :
The second loaf:
Well they will probably dry out sooner than usual, but slathered with mayonnaise and lots of Turkey, they will be gone soon anyway. Here is the crumb:
Anyway, next time you forget to turn down the oven after the initial five minutes, tell everyone they are Diablo Loaves 🙂