Beginning Bread
by Dee
Created Monday, Tuesday & Wednesday 1-10-12-05
using Pane Siciliano recipe, beginning at page 198 in
Peter Reinhart's book, The Breadmaker's Apprentice
| The
Sicilian recipe (p. 201) 8. said "Prepare the oven
for hearth baking as described on pages 91-94, making
sure to put an empty steam pan in place (which I did). I
did not read the next sentence which said "You do
not need a baking stone." So I was in error not
baking this bread in the pans; I used the stone instead. I did rotate the bread 180 degrees after the first 10 minutes of baking. I did bake the breads to 205F. I did not heed his instructions on the way to slice this bread, but will do the next time. I made this recipe using 2 loaves hoping to get them onto a smaller baking sheet for overnight refrigerator fermentation. I used a large baking sheet to contain the two loaves, not a 11x15 baking sheet. If I do make this bread again, I will use one large baking sheet for overnight refrigeration, as it seemed to rise a lot, and bake it on the same sheet, setting the oven at 500 and putting the loaves in (on the one pan) and then turning it to 450 and that would made a simpler job of it. I am not sure what I could have done about the bread getting so large overnight. Being that it raised so much, its integrity as far as shape, was lost. When I suggested perhaps making three loaves as is illustrated in the book, my husband said that he liked the two loaves better. The bread in spite of the problems I had is quite edible and tasty. Better luck next time, Dee. |
Immediately after taken
out of refrigerator after overnight fermentation
2 S-shaped loaves on parchment on large baking sheet
2 S-shaped loaves
one hour after taken out of refrigerator before putting in 550
oven; stone was heated for one hour.
Hot cast-iron container in oven heated for one hour at 550.
Second-Right loaf
1 hour 20 minutes after coming out of refrigerator.
This loaf was erroneously baked at 550 degrees for 10 minutes
(control not set to 450) degrees at the end of the 3rd
water-spray.
See below for burn loaf.
Left ((larger)
Loaf
10 minutes @ 550F, 10 minutes @450F.
Left-larger loaf sliced
Right Smaller
Loaf went into oven at 550F. Oven was set at 550F all the way
thru for 18 minutes.
(I forgot to turn
it down after spraying)
The bread reached 205F inside.
Right Smaller Burnt Loaf, sliced
Left larger loaf and Right smaller loaf side-by-side, sliced.
See Siciliano Bread - Try No. 2 - made 1-17-05