Baked
by Dee 12-6-2004
PETER REINHART'S
"THE BREAD BAKER'S APPRENTICE"
Pain de Campagne
pp. 195-197
| I made
three boules from this recipe. It looks like the oven was
not of even temperature (see top picture differences in
crust color) as the top boule raised too high, or perhaps
it proofed too long; or perhaps the bottom boule was of
different size and did not proof in the same way. As for the uneven temperature, since I set it on "convection," I'm not sure how it the boules turned out such an different crust colors. |
My
posting to the alt.bread.recipes newsgroup 12-6-2004
12:13 p.m. |
| I am
making pain de campagne from Reinhart's
"Apprentice" pp. 195- I am using the pate fermetee (sponge-biga-polish-berm) that he suggests using for this bread. I am using 1/3 cup of rye flour in the dough (he calls for either whole-wheat or rye). He says that on the first kneading to knead 6 minutes by machine and it should pass the window pane test. My bread did not pass the window pane test; when I tried to stretch it, it only pulled apart in big pieces. So I added only 1/2 teaspoon of flour at the end of 6 minutes in case it might have been sticky, but I didn't feel that it was. (He says "tacky" but not "sticky." I then continued kneading in the Kitchen Aid mixer for another 2 minutes, then another 2 minutes and then 1 minute at a higher speed, each time checking to see if it passed the "window pane test." It never did. Questions: Do you think because I used the rye flour that it did not pass the test? and If this is the reason it did not pass the test, that I probably "Destroyed" my dough by kneading it in the mixer so long. I put the dough to ferment for the 2 hours as called for -- Thanks for any information or suggestions. |
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created 6 December 2004 |