Here is a big loaf of bread I made last saturday.

http://picasaweb.google.co.uk/cacapr...40732999746642

It's a sourdough, same type as poilane, and baked on a wood oven.

Here's a pic of the crumb:

http://picasaweb.google.co.uk/cacapr...41085187064946

I baked it saturday night, I wanted to see how long such a big loaf
would keep, unfortunately it's all been eaten allready!

I might try to bake an even bigger loaf. This was scaled at 5kg, I
read in some books that long time ago bakers were making up to 15kg
loaves! Such a loaf wouldn't fit through the door of my oven though

Another picture of the crumb:

http://picasaweb.google.co.uk/cacapr...67971129443458

Hi Viince,

Am Tue, 24 Jul 2007 00:55:35 -0000, schrieb viince :

Here is a big loaf of bread I made last saturday.

http://picasaweb.google.co.uk/cacapr...40732999746642

It's a sourdough, same type as poilane, and baked on a wood oven.

Wow, that really looks great! I love the dark crust and the open crumb.
Would you mind sharing the recipe?
I also like the super cereal and seed loaf (recipe?) - but the other things
look amazing too :-)

If you are also interested in bread made with poolish I could recommend a
rustic apple bread
http://peho.typepad.com/chili_und_ci...rustic-ap.html
(recipe in english)

Greetings from Germany
Petra
--
Petra Holzapfel
www.chili-und-ciabatta.de/ * Mein Küchentagebuch *
www.petras-brotkasten.de * Brotrezepte mit Fotos *
www.kochkiste.de * Menüs für jede Jahreszeit * Backrezepte *

On 24 Jul, 01:55, viince
....
Here's a pic of the crumb:

http://picasaweb.google.co.uk/cacapr...hoto#509034108...

I baked it saturday night, ...


Impressive looking loaf Viince how was it for mixing and shaping?

Jim

Vince,

Your are quite a baker.

You bread photos are great. Is there a trick in making the cuts so
that your bread tears at the cuts like your french loaves and not
elsewhere. Many times mine will just open up but flatten out but it
they tear it is on one side near the bottom.

Also, what temperatures do you use when baking basic sourdough bread
with your home oven? What temp did you use for your large loaf?

Thanks,

Lucy

"viince" wrote in message
ups.com...
Here is a big loaf of bread I made last saturday.
http://picasaweb.google.co.uk/cacapr...40732999746642

Ya!! Big!!!

Looks dirty, though.

--
Dicky

That's because it's a dirty great loaf Dicky. Da!! g

Jim



On 24 Jul 2007, at 18:32, Dick Adams wrote:

Ya!! Big!!!

Looks dirty, though.

--
Dicky

Great looking loaf, you must have one huge peel!
Sharon

Wow, that really looks great! I love the dark crust and the open crumb.
Would you mind sharing the recipe?
I also like the super cereal and seed loaf (recipe?) - but the other things
look amazing too :-)

Hey thanks for the comment! I love dark crust as well, and bread keeps
much longer with a good crust, my girlfriend hates it though she tells
me all the time: your bread is burnt

For the recipe it's nothing special. just t80 flour water salt and
starter
the proportions are 100 flour, 2 salt, 30 starter and about 65 water.

If you are also interested in bread made with poolish I could recommend a
rustic apple breadhttp://peho.typepad.com/chili_und_ciabatta/2007/07/bbd-2-rustic-ap.html
(recipe in english)


This bread you made looks real good, I'd try to do the same when I
have time, you've got real good crust on your bread also.

Impressive looking loaf Viince how was it for mixing and shaping?

Jim


Mixing was made on a fork arm mixer. shaping is just like a normal
loaf, but bigger it's pretty hard to keep the same width on the loaf
actually.

On Jul 24, 5:51 pm, Trix wrote:
Vince,

Your are quite a baker.

You bread photos are great. Is there a trick in making the cuts so
that your bread tears at the cuts like your french loaves and not
elsewhere. Many times mine will just open up but flatten out but it
they tear it is on one side near the bottom.



Getting the exact result you want while cutting the bread is not easy!
it gets lots of practice, It also depends on the dough, the
hydratation, the mixing and lots of things, how long you've prooved
your bread also. basically on big loaves like this one, or poilane,
you don't cut too deeply, it's just light scoring, and it usually
doesnt open, but you have to be careful, if your dough is underprooved
it might jump too much. Another thing is to score your dough before
prooving, you'll have the marks after baking but it won't make ears.


Also, what temperatures do you use when baking basic sourdough bread
with your home oven? What temp did you use for your large loaf?

If I bake bread in my oven, I put it at the maximum temperature, which
is unfortunately not to high, maybe 230.
This big loaf I baked in my work, so the temperature was between 250
and 300C.
A bit too hot for such a big loaf I'd say, but you don't have a
thermostat on a wood oven!

you know it was so big it woulndt fit in my bag, so I was cycling back
from work with half the loaf coming out of the bag, and of course it
started raining (I live in the UK), so I had to stop under a tree not
to get my loaf soaked in water!
It might have gotten proper dirty on the way, but so tasty nobody
cares

Yeah I bet. For those that can't get t80 would half wholemeal and
half white do the same job?

Jim

On 25 Jul 2007, at 12:50, viince wrote:

Mixing was made on a fork arm mixer. shaping is just like a normal
loaf, but bigger it's pretty hard to keep the same width on the loaf
actually.

On Jul 25, 1:01 pm, Jim wrote:
Yeah I bet. For those that can't get t80 would half wholemeal and
half white do the same job?


That's a very good question, while t80 is quite expensive. The
problem I think is you'll have a completely different product, because
wholemeal has big sized pieces of bran and stuff, while t80 is very
fine, you will see the difference on the bread.

Oh right, probably best to do what I do when I can't get light rye
then and sieve it.

Jim

On 25 Jul 2007, at 13:07, viince wrote:


That's a very good question, while t80 is quite expensive. The
problem I think is you'll have a completely different product, because
wholemeal has big sized pieces of bran and stuff, while t80 is very
fine, you will see the difference on the bread.