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Janae says
made this yesterday as my first loaf ever. followed directions exactly and it came out wonderfully. would make again. thanks
mark says
wonderful. worked perfectly
Jay Dubz says
How long did you let the dough rest before you placed it in the banneton, and could I bake this type of loaf without a banneton and how would I proceed with such an approach?
Cathy W. says
Hello Jay, I let the boule rest for about 10 minutes before placing it in the banneton. I added that to the post. This rest period helps develop the gluten further and allow it to keep it’s shape.
If you want to bake the loaf freeform without using a banneton basket for the final proof, just shape it into a boule (ball), let it rest and then reshape it again a little tighter into a ball. Place it on a baking sheet or parchment paper and bake it on a baking stone if you have one.
Anonymous says
Hi,
I noticed that in the non-sponge part there is no more yeast–is this correct? Could I add a bit more yeast when I am combining the other ingredients with the sponge?
Cathy W. says
That is correct. There isn’t any additional yeast in the final dough because the sponge provides the leaven for the bread.
Why do you want to add more yeast?
If you don’t think your sponge is active enough to provide the structure, do the float test by dropping a teaspoon of the fermented sponge in cold water to see if it floats. If it doesn’t float, you can let the sponge ferment a little longer.
Z says
I am not familiar with a baking stone. How important is it? Where can I get it?
What about the steam pan? Is it simply a container with some water, that would fit in the oven?
Is the oven you used gas or electric? I do not have gas here. Do I need any kind of adjustment because of the electric oven? Is it advisable to spray water into an electric oven?
Thanks: Z
Cathy says
Hi Z, a baking stone is similar to a pizza stone. You can find one here https://www.breadexperience.com/pizza-ingredients/ or do a search on Amazon.
You can also use unglazed tiles. The baking or pizza stone is a round or square stone that is used to generate heat in the oven so that it gets hot enough to bake crispy artisan loaves – about 450 degrees. The steam pan generates steam like a steam-injected-type oven that bakeries use to generate steam. It helps the loaves to rise and the outside to get crispy during the bake cycle.
These days, I use an old iron skillet for a steam plan and place it on the top rack while the oven is preheating. After I place the bread on the baking stone, I carefully toss a few ice cubes in the skillet to generate steam.
I have an electric oven. I haven’t had any problems spritzing water in my oven, but you don’t necessarily have to spritz the walls if you are using a steam pan. You can spritz the loaves instead. Or just use the steam from the steam pan.
Happy Baking!
Cathy
Z says
Thank you. I did not know this much effort goes into making a loaf of bread!
barry kenty says
can you take some of the final dough and save it for the next batch like a sourdough starter or do you have to make a new sponge for each batch…….TY
Cathy says
I haven’t tried saving some of the dough with this bread, but it would probably work. You could use some of your starter instead of the yeast in the sponge if you prefer. You can also reduce the sponge. If I remember correctly, this makes more than you need.