I think avoided burning them today by pulling the bread machine loaf after 55 minutes and the cloche boule after 35 minutes (25 with cover). I took the temp of our oven and it’s running hot, at least 440 F when set to 425. That’s OK though, we’ll continue to cook with our oven set to 425 F. I took the internal temperature of both loaves and it read about 206 for both so 55 and 35 minutes for 1/2 wheat, no added ingredients may be about right. One thing I did notice was holes in the tops of both loaves. I suspect this may be due to using much less water than the recipe calls for, trying to achieve a harder consistency, like I’ve seen in videos. However I’ll go back up to 430 g/ml of water next time which is still 30 ml less than the recipe. So here’s what we’ll do next time…
For two loaves kneaded in bread machine:
- White Flour: 400 g
- Wheat Flour: 400 g
- Water: 430 g/ml (down from 460 in recipe)
- Salt: 10 g
- Starter: 320 g
- Rest: 10:00
- Knead: 25:00
- Shape: OFF
- Rise 1: 3:00
- Rise 2,3: OFF
- Bake: OFF
- Keep Warm: OFF
When done, remove dough, punch it down, cut in half and proof another 3-4 hours in bread machine, pan or shaping basket. Bake for 55 minutes in bread machine or 35-40 minutes in cloche (covered first 20) in 425 F oven.
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