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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Cold rise Poilne technique...
Howdy,
For those of you who have tried my Poilne technique (and others who might...) I just did two of the loaves but did the entire second fermentation at 45F. In the last phase before the bake, the rise took about 15 hours. The breads were even better. The crust more fully caramelized, more spring in the oven, and a more complex taste. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
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Cold rise Poilne technique...
"Kenneth" > wrote in message ... snip> > I just did two of the loaves but did the entire second fermentation at > 45F. In the last phase before the bake, the rise took about 15 hours. snip > Kenneth Was the final long rise en couche? If so, how did you prevent excessive drying-out of the dough surface in contact with the cloth? Graham |
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Cold rise Poilne technique...
On Sun, 04 Apr 2004 06:27:53 GMT, "graham" > wrote:
> >"Kenneth" > wrote in message .. . >snip> >> I just did two of the loaves but did the entire second fermentation at >> 45F. In the last phase before the bake, the rise took about 15 hours. >snip >> Kenneth >Was the final long rise en couche? If so, how did you prevent excessive >drying-out of the dough surface in contact with the cloth? >Graham > Hi Graham, The final rise was in bannetons, so, yes, there was the possibility of the (ultimately) upper part of the loaves drying out. I did nothing about that possibility as this was the first time that I tried this process with this particular loaf. The results of the drying were beneficial: There was a tougher "skin" on the top of the loaves visible when I inverted them. The slash was much better as a result. When the loaves baked the pattern on the top was deeper, and "rougher" looking. In the past, when I have done other loaves in a similar way, I have sometimes put the full bannetons in sealed plastic bags to prevent the over-drying problem. HTH, -- Kenneth If you email... Please remove the "SPAMLESS." |
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Cold rise Poilne technique...
"Kenneth" > wrote in message
... .... > The final rise was in bannetons, so, yes, there was the possibility of > the (ultimately) upper part of the loaves drying out. .... > The results of the drying were beneficial: > > There was a tougher "skin" on the top of the loaves visible when I > inverted them. The slash was much better as a result. When the loaves > baked the pattern on the top was deeper, and "rougher" looking. > > In the past, when I have done other loaves in a similar way, I have > sometimes put the full bannetons in sealed plastic bags to prevent the > over-drying problem. .... Kenneth, FWIW; I've been making a slightly modified version of your Poilne for some time now. I've been letting them rise in my "wine cellar" at 50F. The results have been outstanding! I guess I should have reported back to the group...but I was loath to interrupt the minutia wars with actual results...(:-)! After reading so much about them here, I finally broke down, put my towels & colander back on the shelf, and purchased several bannetons. The first ones I bought were from Cost Plus, made in China, and pretty chintzy. The basket was some sort of reed, and the cloth was...well, fuzzy and woven from street sweepings would best describe it. At $4.95, the price seemed right...but in the wrong way. The results were pretty good however, and convinced me that this was the way to fly. So last week I sprang for a couple of those Austrian made coiled wood jobbies, ~$40 bux at a snooty kitchen supply store. They have NO cloth liner. But the instructions said to just dust 'em with flour...which I did. I've only made a few loaves so far, but they've been easy to use and no problems. Like Kenneth, I let the first ones "just go," w/o a moisture barrier, as I'd never used that kind and the (very) brief instruction sheet that came with them said nothing about that. They did fine! I found the slightly dried out surface easier to handle and coup. I have another batch of dough that will be ready for final rise in a few hours. I was going to do that one with a barrier...to see what the difference would be. I'll let you all know what happens... Dusty -- Remove STORE to reply |
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Cold rise Poilne technique...
On Sun, 4 Apr 2004 06:33:48 -0700, "Dusty"
> wrote: >"Kenneth" > wrote in message .. . >... >> The final rise was in bannetons, so, yes, there was the possibility of >> the (ultimately) upper part of the loaves drying out. >... >> The results of the drying were beneficial: >> >> There was a tougher "skin" on the top of the loaves visible when I >> inverted them. The slash was much better as a result. When the loaves >> baked the pattern on the top was deeper, and "rougher" looking. >> >> In the past, when I have done other loaves in a similar way, I have >> sometimes put the full bannetons in sealed plastic bags to prevent the >> over-drying problem. >... >Kenneth, FWIW; I've been making a slightly modified version of your Poilne >for some time now. I've been letting them rise in my "wine cellar" at 50F. >The results have been outstanding! I guess I should have reported back to >the group...but I was loath to interrupt the minutia wars with actual >results...(:-)! > >After reading so much about them here, I finally broke down, put my towels & >colander back on the shelf, and purchased several bannetons. The first ones >I bought were from Cost Plus, made in China, and pretty chintzy. The basket >was some sort of reed, and the cloth was...well, fuzzy and woven from street >sweepings would best describe it. At $4.95, the price seemed right...but in >the wrong way. The results were pretty good however, and convinced me that >this was the way to fly. > >So last week I sprang for a couple of those Austrian made coiled wood >jobbies, ~$40 bux at a snooty kitchen supply store. They have NO cloth >liner. But the instructions said to just dust 'em with flour...which I did. >I've only made a few loaves so far, but they've been easy to use and no >problems. > >Like Kenneth, I let the first ones "just go," w/o a moisture barrier, as I'd >never used that kind and the (very) brief instruction sheet that came with >them said nothing about that. They did fine! I found the slightly dried >out surface easier to handle and coup. I have another batch of dough that >will be ready for final rise in a few hours. I was going to do that one >with a barrier...to see what the difference would be. > >I'll let you all know what happens... > > >Dusty Hi Dusty, I am pleased that you have been baking the Poilne breads... You might consider the possibility of getting a piece of linen from an art supply house. When put in any sort of basket, it really does the job (without any street sweepings <g>) Thanks again for your post, -- Kenneth If you email... Please remove the "SPAMLESS." |
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Cold rise Poilne technique...
Hello Kenneth & all;
.... > I am pleased that you have been baking the Poilne breads... Thank you. But it is *I* that was pleased that you posted that recipe. I blended it with a bit of the good juu-juu from Samartha's website, and made it fit into my schedual and needs...and have been baking outstanding bread ever since... > > You might consider the possibility of getting a piece of linen from an > art supply house. When put in any sort of basket, it really does the > job (without any street sweepings <g>) Yes. I had indeed considered doing that. It was just that before I did that, I thought I'd see how using them as the instructions said (a rare thing for me...(:-)!) would do. Besides, I was eager to get away from my typical round loaves. While I like 'em that way (round), they're harder to cut & store. If I cut 'em in half, and then slice cross-wise, they're a manageable size, but have so much exposed surface that they dry out too quickly. The baskets I got make narrower rectangular loaves (w/rounded ends). This is easier to carry in the RV. Which is at the nexus of my goals...simplicity, excellent bread, *and* portability... Thanks again for a great recipe... Dusty -- Remove STORE to reply .... |
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Cold rise Poilne technique...
"Kenneth" > in message = said to someone: > I am pleased that you have been baking the Poil=E2ne breads... Really, now? Hey, nobody but the Poil=E2ne bakeries are baking the Poil=E2ne breads. Maybe someone bakes a reasonable=20 facsimile of a Poil=E2ne loaf. It would seem to require a bit of arrogance to name one's loaves, or technique, Poil=E2ne. On cold rising: assuming it is efficacious*, one possibility is that a longer time for carbon dioxide to escape the doughloaf is provided, thus that the doughloaf sours (and takes flavor) more before the rise completes. Manual deflation might accomplish the same thing (but might be more hazardous). Well, I see there is a break in the weather, and that it is an hour later than I thought. I guess I will take a quick Lance-Armstrong=20 bicycle ride. When I get home, maybe I'll write a Carly-Simon=20 song. --=20 Dick Adams <firstname> dot <lastname>at bigfoot dot com =20 ____________ * In my hands, it is not, except that the physical property of the dough is changed, namely it becomes more like silly-putty. |
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Cold rise Poilne technique...
"Kenneth" > wrote in message ... > On Sun, 04 Apr 2004 06:27:53 GMT, "graham" > wrote: > > > >"dickensian" snip:-) > The results of the drying were beneficial: > > There was a tougher "skin" on the top of the loaves visible when I > inverted them. The slash was much better as a result. When the loaves > baked the pattern on the top was deeper, and "rougher" looking. > I've found that the tougher skin has been a bit more difficult to slash and one often gets "ears" on the edge of the slashes. > In the past, when I have done other loaves in a similar way, I have > sometimes put the full bannetons in sealed plastic bags to prevent the > over-drying problem. > I've sprayed the cloth of my cheap bannetons (cloth-lined baskets from IKEA) with olive oil followed by a liberal dusting of rice flour to impede the drying out and excessive skin formation. I also put the bannetons in a plastic bag. However, I expect that a long cool rise would negate these procedures. Cheers Graham |
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Cold rise Poilne technique...
On Sun, 04 Apr 2004 17:12:54 GMT, "graham" > wrote:
>I've found that the tougher skin has been a bit more difficult to slash and >one often gets "ears" on the edge of the slashes. > >> In the past, when I have done other loaves in a similar way, I have >> sometimes put the full bannetons in sealed plastic bags to prevent the >> over-drying problem. >> >I've sprayed the cloth of my cheap bannetons (cloth-lined baskets from IKEA) >with olive oil followed by a liberal dusting of rice flour to impede the >drying out and excessive skin formation. I also put the bannetons in a >plastic bag. However, I expect that a long cool rise would negate these >procedures. > >Cheers >Graham Hi Graham, Two thoughts: The long rise in a sealed plastic bag invites mold (on the fabric.) Also, I would be cautious using oils etc. on the fabric because at some point, the oil might go rancid. For years, I just floured the bannetons with AP flour, but then, at some point, I switched to rice flour. The stuff is like Teflon! All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
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