I finally found time to try Dick Adams' trial recipe for Billowy Loaves.

It uses an active starter twice refreshed, then a sponge to ultimately form
about 4 lbs of dough.

Here are the highlights.

1. fermented sponge 4 hrs at 84F
2. fermented dough 2.5 hours at 74F
3. Proofed loaves 2.5 hours (olive loaf) and 3 hours (regular loaf) at 73F
4. Dough weighed total of 60 ounces equivalent to approximately 5 feet.
5. parted dough into two loaves

Exceptions to Dick's recipe:

- used 3.5 tsp salt instead of 2 tsp
- One of the loaves was done per recipe - proofed for 3 hours and baked from
cold start on cookie sheet and parchment at 425F for almost 45 minutes but I
did put some steam in oven while loaf and oven heated from cold start.
- The other loaf was blasphemized by adding olives, rosemary, thyme, chunks of
jalapeno cheese, a pork chop and a can of pepsi when forming the loaf. It was
baked after proofing 2.5 hours.
- The later loaf was baked on hot stone with steam for 27 minutes

Results.
The loaves were large and billowy (bulbous comes to mind). In fact they each
were about the size of a football. This recipe works well. The jalepeno olive
cheese loaf was sliced for dinner. The crumb is fine grain (about a number 6
if it were a nickel alloy), but the crumb is soft and not at all dry - very
nice. It may be a while before the regular loaf gets sliced.

Photos of proofing under glass bowl, baking, and final loaves are at this link.
Click on thumbnails to enlarge. Sorry no crumb shots yet.

http://mysite.verizon.net/res7gfb9/B...owyLoaves.html

Ed Bechtel

PS.

If the server acts up and gives a "Locked" message try this alternate address:

A
HREF="http://mysite.verizon.net/res7gfb9/Bread/BillowyLoaves.html"http://
mysite.verizon.net/skideezie/Bread/BillowyLoaves.html/A

Ed

Revised: Added a couple of crumb shots of the plain loaf.

http://mysite.verizon.net/skideezie/...owyLoaves.html

Ed

In ...
Ed Bechtel reported his results with a draft procedure he got from me.
That procedure has been now reviewed and tested by several=20
persons, and it has been put, for the time being, without being=20
otherwise linked, he
http://home.att.net/~carlsfriends/di...uctions.doc=20

It is an MSWord97 document.

Soon it should be available from the CarlsFriends web
page. (Testers should be aware that there is error in the cup=20
capacity I reported -- it should be ~ 5-1/2 ounces of flour per cup,
which does not change anything except if one weighs rather than
cups.) Many thanks to the testers, and to Ed for his fine photos:

http://mysite.verizon.net/res7gfb9/B...owyLoaves.html

---
DickA

"Dick Adams" wrote in message ...
In ...
Ed Bechtel reported his results with a draft procedure he got from me.
That procedure has been now reviewed and tested by several
persons, and it has been put, for the time being, without being
otherwise linked, he
http://home.att.net/~carlsfriends/di...structions.doc

It is an MSWord97 document.

Soon it should be available from the CarlsFriends web
page. (Testers should be aware that there is error in the cup
capacity I reported -- it should be ~ 5-1/2 ounces of flour per cup,
which does not change anything except if one weighs rather than
cups.) Many thanks to the testers, and to Ed for his fine photos:

http://mysite.verizon.net/res7gfb9/B...owyLoaves.html

---
DickA

I did half the recipe with all-purpose flour from soft wheat
('Weizenmehl Type 550', 11,0 % protein) and metric units.
1. starter build: 1 yellow spoon (neither teespoon nor tablespoon)
sourdough plus 30 g water and 30 g flour
2. starter build: addition of 60 g water and 60 g flour
sponge maturation: addtition of 236 g water and 236 g flour
dough: addition of 236 g flour and 11 g salt.

final dough weight: 900 g = 31,7 oz
bread weight: 786 g = 27,7 oz
bread size: 27 cm x 12,5 cm x 8 cm = 10,6 " x 5,0 " x 3,1 "

The dough was very soft, so it raised in a basket. I baked the bread
at 225 °C (437 °F) for 40 minutes on a baking stone.
It's an easy recipe, the taste is fine.

Pictures are posted at
http://photos.groups.yahoo.com/group/Bread_Pictures/lst
Choose ostwestwind.

Ulrike Westphal

There was difficulty accessing Yahoo photos for me. Ulrike emailed his billowy
bread photos and they are now up on an alternate site. Please check out his
work.

http://mysite.verizon.net/skideezie/...lrikeLoaf.html

Ulrike...
That is a very attractive loaf of bread. Nice work. Don't worry about not
having bread flour. Your loaf probably has more flavor with the flours you
used.


Ed

Ed wrote:

Please check out HIS
work.

I should have wrote HIS/HER work. I never asked gender and I fear I assumed
the wrong thing.

I pressed send and it was too late to press the "Oh shit" button on my
keyboard. Appologies.

Ed

"Ed Bechtel" schrieb im Newsbeitrag
...
Ed wrote:

Please check out HIS
work.

I should have wrote HIS/HER work. I never asked gender and I fear I
assumed
the wrong thing.

I pressed send and it was too late to press the "Oh shit" button on my
keyboard. Appologies.

Ed

Thank you,
but you are right: Ulrike is female

Ulrike Westphal