barry harmon

Just got further into the loaf and found that there is a great difference
in hole size between the top of the loaf and the bottom. This is one of my
pet peeves, but there isn't much one can do about this. Normally, I'd try
to flip the loaf either during final rise or on putting it into the oven,
but this loaf is so wet and fragile that I don't dare try.

I'm making another batch this Friday, but only 70% of the amount, so the
loaves will be 600 grams instead of 850 grams.

I'm thinking of changing the first fermentation time from 45 minutes to one
hour and the final rise time from 90 minutes to 60 minutes.

This should give the loaf the same development time, but cut down on the
disparity in the holes, since the loaf won't sit so long.

Barry

boron elgar

On 28 May 2009 00:45:46 GMT, Barry Harmon <johnfrum@optonline.net>


Do I recall correctly that this recipe contains malt? What did you
use?

Boron

barry harmon

Boron,

Page 17 of Calvel

"It is not enough to add that it is forbidden, whenever one makes such
bread -- real French bread -- to use denatured flours, or to add fats,
sugars, milk powder or any products of another type that would detract
from its original, distinctive character."

This recipe has flour, water, salt, yeast, malt powder (extract) and
ascorbic acid. I didn't add the ascorbic acid because I don't have any
and I couldn't measure 40 mg even if I had it.

Barry

nick cramer

Measure down to 2 mg. http://www.rightonscales.com/web/mack20.htm

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

boron elgar

On 29 May 2009 03:55:15 GMT, Barry Harmon <johnfrum@optonline.net>


I have diastatic malt that I use when I make bagels. Once in a great
while I come across a recipe that calls for it. I think I have had the
same package of it in the freezer for a decade.

I do have a lot of ascorbic acid, though, having been given some by
one of my husband's commercial baking clients. If you'd like some,
drop me an email. When I use it, I put in "a pinch." I've been known,
at times, to put it, along with a spoon of vital wheat gluten into
whole grain breads that are heavy on the rye.

If you ever have the urge to use ascorbic acid, and have none around,
a crushed vitamin C tablet will provide enough for a lot of baking.

Boron

boron elgar

On 29 May 2009 05:13:36 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>

Or ask your friendly neighborhood drug dealer to help out with the
weighing.

Boron

nick cramer

In Los Angeles? LMAO

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

dee randall

I still have a small bottle of 'crystals' - I just looked with an expiration
date of 1997. It is for persons who cannot take or don't want to take the
tablet, or to use in smoothies, etc. -- I used to use this to clean out the
water distiller.

I've only used a 'pinch in bread. Today I've got 4.5 lb. of dough, I could
probably have used two teensy pinches :-))

Mine is a very small bottle, and one can buy it at the vitamin shops.

Dee Dee

barry harmon

Drug dealer? In New Jersey? Heaven forbid.

'Cause the Narcs can't. lol

Barry