Much better!
As I mentioned a week or so ago, I managed to get my starter contaminated with something unpleasant, so had to reboot it from the stuff I have in storage. That went quite well, actually, and so I am pleased. I also finally broke down and ordered some of those cane rising baskets from King Arthur Flour. They were half off the normal price, so were more worth it to me for the experiments. They're tiny little things, so I balked at paying $30 each. $15 each was more in my budget.
At any rate, I got them and have used them once, now. I am pleased thus far:
I'm using the same "Pain au Levain" recipe that I've been using for all my experiments recently. This time it went a little awry because I messed up the water weight. I have no idea by how much. Once I realized I'd done it wrong, I just guessed based on how the dough has looked in the past. I used the new dough bucket I bought at the same time I got the brotformen and I'm very glad I got it... I could never tell before if my dough was actually rising well or not; this time, I could see that it had nearly doubled during an 8-hour 68F rise.
I think it turned out pretty good:
This loaf's final proof was 6 hours at warm room temperature. It cracked a little, leading me to think I hadn't slashed quite deeply enough.
This one got a seven hour rise at 68F and was baked second. I slashed it a bit more deeply and think now that this was a mistake, as it caused the loaf to flatten out more than I wanted. I'm also not slashing it at enough of an angle, I suspect.
They taste as good as they look! And they're a definite improvement over the first loaf I posted from this recipe!
At any rate, I got them and have used them once, now. I am pleased thus far:
I'm using the same "Pain au Levain" recipe that I've been using for all my experiments recently. This time it went a little awry because I messed up the water weight. I have no idea by how much. Once I realized I'd done it wrong, I just guessed based on how the dough has looked in the past. I used the new dough bucket I bought at the same time I got the brotformen and I'm very glad I got it... I could never tell before if my dough was actually rising well or not; this time, I could see that it had nearly doubled during an 8-hour 68F rise.
I think it turned out pretty good:
This loaf's final proof was 6 hours at warm room temperature. It cracked a little, leading me to think I hadn't slashed quite deeply enough.
This one got a seven hour rise at 68F and was baked second. I slashed it a bit more deeply and think now that this was a mistake, as it caused the loaf to flatten out more than I wanted. I'm also not slashing it at enough of an angle, I suspect.
They taste as good as they look! And they're a definite improvement over the first loaf I posted from this recipe!