Monday, October 10, 2011
PAIN de Campagne
Well, I tried to hydrate the bread dough for this bread as much as I dared. The loaves rose beautifully and I was very optimistic about the crumb (the inside of the bread) having lots of good big holes. No such luck. It is a very tasty bread, but not what I exactly had in mind. I'm not sure what's the problem. Could be I needed to let it rise some more? I was unsure about that because the bread, when poked, left a dent. That usually means it's totally proofed. Do I overproof it? If so, how do I keep it from deflating when scored for baking? I'll be trying a different recipe next time, no whole wheat flour either, just Bob's Red Mill unbleached white flour. Got a great baguette recipe on http://www.thefreshloaf.com to try.