Beginning Bread
by Dee
Created Saturday, Sunday & Monday 1-15/17-05
using Pane Siciliano recipe, beginning at page 198 in
Peter Reinhart's book, The Breadmaker's Apprentice
Second try by Dee.
1946
| I had a lot of things go wrong with this try, as well as the first try. When adding water to the dry ingredients & pate fermentee, it was a bit dry and so I asked my husband to add 1 teaspoon, he added 1 T, and the mixer mixed for 20 minutes and it never did come out right. It BARELY got a window-pane. The temperature of the dough was correct. I'd like to know a method to cut my bread into thirds without de-gassing it by putting it on a scale and then re-forming the loaf. |
Taken from refrigerator and raised and de-chilled one hour, ready to go into oven.
Where in the
world did this raised burned spot come from?
Oven 500F - Turned down to 450F after spraying.
Second loaf put
back in refrigerator with covering while first loaf was baking.
I notice some water condensation near the bread.
Black sesame seeds.
Bread baked first
on left - baked 20 minutes.
Bread baked second on right - baked 18 minutes..
The crust color is still not there.
Bread was almost underdone.
Sliced
Bread wasn't as sweet as first try; but much more moist than
first try.
I saw a helpful
bread newsgroup poster's notice that she made a pizza out of this
bread,
so I baked 1/3 of the total recipe it this morning on the stone
at 450 for 12 minutes coating the top with Olive Oil,
using Italian sausage and mozarella (loaf), baking it at 450 for
12 minutes.
I left a third of the dough in a
separate container in the refrigerator overnight.
This morning I took it out and rolled the dough while the oven
was still 450 from baking the bread.
The crust tasted pretty good.