Rustic Bread: Round Two

For round two, I used a recipe from "Bread Alone."  Unlike the La Brea bread book, this one does not rely on sourdough starter so I didn't have to do the whole feeding three times a day for three days gig.  This author also is very precise in measurements and temperature -- and in the type of flour you use.  There is an entire chapter on flour; the protein content needed and sources.  I mail ordered some high gluten, high protein flour and mixed it with wheat flour.  Three parts high gluten to one part wheat flour. 

The night before I wanted to bake the bread, I made my poolish.  I mixed water, a pinch of yeast and flour together and stirred until it all grabbed together and was smooth.  Then I covered it and put it in the refrigerator for a long fermentation.  You can also leave it on the counter for a few hours, but the book said that if I put in the refrigerator and slowed the process down for 12-15 hours, I would end up with a better tasting loaf.  Sounded good to me.  The next morning I took it out, put it on the counter and let it come to room temperature (about three hours).  In that three hours, it rose up and bubbled happily.

I added more water, flour, yeast and some salt.  I warmed the water up more than last time -- in an attempt to get my dough to the elusive perfect dough temperature of 78F.  The instructions gave a wide variation in the amount of flour to use -- it is a "feel" thing, depending on humidity and weather and age/type of flour.  I used the least amount I could manage as a wetter, stickier dough yields a lighter airier loaf in my experience.  I set the timer and kneaded for the prescribed 17 minutes (so much better than 45).  Then I put it in my proofing container (which is clear so I can see how much it rises) for about three hours.  It doubled and bubbled.  When it was ready to be deflated, formed and put in their baskets, I noticed that the dough didn't hold its shape well since it was so soft.  It rose nicely in the baskets but when I turned it out to bake, they deflated quite a bit.  Rats.  Then my razor snagged on the tops and deflated them even more instead of just cutting a clean line.  I slid them into the oven onto the baking stone, squirted in the water, and waited for the result. 

Nice color, nice crust but not as high as I would like.  Overall, I'm calling it a success but next time I will make the dough a tad bit stiffer. 

For dinner we had BBQ steaks, salad with a garlicky vinaigrette, and bread.  Glorious bread. 

Brett said this is the best tasting bread I've made.  I would have to agree. 

Bon appetit!