Made the same recipe for the Basic Tassajara Bread as the last time, when I stuck an underproofed loaf in the oven because I couldn't wait any longer, and got a boxing glove as a result. The only changes made this time were that the bread was patiently proofed, and I remembered to decrease the salt. The reward for doing things properly was even greater than just this beautiful, jubilantly risen loaf of bread; I also learned about oven spring. By kneading the dough it over itself 5-6 times before rolling up into a log for the pan, you can "wind up" the dough so that it gets an extra helping push when it is placed in the oven. I ended up with the tallest loaf of bread I've ever made. The crack you see along the side marks where the top of the loaf pan was.
Saturday, October 06, 2007
Atoning for my (bread) sin
Made the same recipe for the Basic Tassajara Bread as the last time, when I stuck an underproofed loaf in the oven because I couldn't wait any longer, and got a boxing glove as a result. The only changes made this time were that the bread was patiently proofed, and I remembered to decrease the salt. The reward for doing things properly was even greater than just this beautiful, jubilantly risen loaf of bread; I also learned about oven spring. By kneading the dough it over itself 5-6 times before rolling up into a log for the pan, you can "wind up" the dough so that it gets an extra helping push when it is placed in the oven. I ended up with the tallest loaf of bread I've ever made. The crack you see along the side marks where the top of the loaf pan was.
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