Baguettes, Bialys and Boules
I hand-mixed two batches of dough on Monday. Both 500g batches at 68% hydration.
Baked four baguettes on Monday. Three baked in the Oster and one in the CSO.
Yesterday I divided the second batch of dough into thirds and baked
five bialys topped with caramelized onions and poppy seeds.
Crumb shot.
Baked two boules with the remaining two thirds.
Comments (15)
8 years ago
8 years agoRelated Discussions
New Sourdough 'Mother'...............
Comments (4)Before I started back working full time, I was making a lot of sourdough, but I had a starter that my friend Maartje gave me. So far, I haven't had luck making my own starter. She made hers by accident. Maybe I'll try to get her to make me some more - her kitchen might have a special magic for it that mine lacks. I can buy fantastic sourdough from La Brea Bakery, which is sold at all the local markets, but it's a bit expensive. I like La Brea Bakery sourdough much better than the sourdough I used to get when I lived in San Francisco, although I like what I made myself even better. Thanks for the instructions! Lars...See MoreNeed advice from bakers
Comments (24)Congrats! Looks like a good tasting loaf to me. In fact, this type of bread is supposed to have a very thick and brown crust, to contrast the soft crumb. But if you don't like crust too thick, you can always cover the boule with tin foil, 15 - 20 minutes into baking then finish it according to the recipe. If you do want to try 20 minutes, use an instant thermometer to make sure it reaches 200F internally and let it continue to "cook", outside the oven, for an hour or two - ideally completely cooled. In that case, the boule will stay full and the crumb won't shrink. If you are still interested in adding more hi-maize into the loaf in your future baking, you can do so by adding an extra TBSP at a time. Or you can form the boule then work some extra maize onto the surface for a crunchier crust. Good job! Happy baking! Al...See MoreCuisinart Combo Steam Convection Oven Follow-Up
Comments (34)I wonder if it is a problem only if the oven doesn't get used often and the water sits in it for a long period of time without being replaced. ann_t, i think you hit the nail on the head. I use my espresso maker often, but for a while I didn't, and noted a layer of black mold-looking stuff at the bottom. I leave filtered water in it, but if left long, it's emptied, cleaned, and left dry. I've read a few rare comments on the full sized steam ovens having mold inside. Again, this was due to the user allowing moisture to stand inside something, not wiping it dry but leaving it for a period of time unused, and it mildewed. Same thing happens with FL washers. Same thing happens with a lot of items where water is left to stagnate for a period of time....See MoreO/T Baguette peel
Comments (8)That peel is gorgeous! I prefer a slab, rather than laminated surface, but if it's that pretty, I could change my mind! I've always thought Ann's transfer boards looked appealing (pun unintended until I chuckled). I rarely make baguettes, and only on a stone in a regular oven, but keeping them straight, rather than wiggly, is a good thing. :) As to size, I wouldn't want to try to get an even bake on the super long French style ones without a commercial oven. I'm more likely to go about 12"-15" for home use. I have made up to about 20"=24". For a wood fired oven, outdoors, I'd want a really long handle, as much for a counterbalance as for reaching the back of the oven. That's the biggest concern I'd have. I have several pizza peels, and find that balance affects useability more than anything else. Another consideration is surface texture. My worst balanced and too thick peel has a raw wood surface, which is best for sliding dough on and off of. Too slick and it wants to stick, but the cornmeal or flour doesn't stick....See More- 8 years ago
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8 years agolast modified: 8 years ago
Bialys....(And in the bread family too) and I also never heard of them.....goes to prove what a country hick I am...oh well...I am what I am.In the last few days I have researched bialys and then found a recipe from King Arthur (imagine that), they are on “my food next to do list” soon...like tomorrow or maybe even today.
Thanks AnnT for the idea and pics. I pay special attention to everyone’s bread pictures and stories. I’m such a doughboy.....no a dough-girl.
- 8 years ago
Well darn. Answered a call right after I put the boule in the grill. I kept saying "I've got to check my bread" but alas... opened the grill to find this:
It's a lot more burned than appears in the photo. I was so upset, as it's now hard to make dough, find time to proof and bake it in the grill. I almost cried. DH was there when I cut into it that evening, encouraging me, saying "I'm sure it's fine inside"...
As ann_t's thread said when I first joined and was so amazed at how she baked bread in her grill, it's hard to screw up bread! DH immediately said "See, all those holes!" We each had a slice right away and it was wonderful. Needing only a little trim of black burnt here and there : )
Photos for uploading · More InfoI 'folded' this after the first proof holding it in the air (ran out of counter space), so though it's not nice and round, that's fine by me!
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Louiseab