This weekend's bake
Not much activity in this folder lately, so I thought I'd post this weekend's baking in the WFO.
Made a double batch of SD bread starting with the PR recipe in BBA, but substituting 1/3 of the flour weight in the final dough -- about 12 oz. -- with whole wheat, 7-grain, oatmeal and barley. Also added 2 Tblsp. each of honey and brown sugar to counteract the bitterness of the 7-grain, and added some sunflour seeds and some pine nuts. Split the batch into 5 loaveabout s, batard shaped, and set them to rise. I tend to bake my loaves on parchment and I use scraps of wood between the loaves to keep things straight, and direct the rise up as opposed to out. Kind of a parchment couche. Then I cover the whole batch with plastic to rise:
About two hours later, I light the oven. This firing, I just burned a bunch of scraps from my woodshop -- about 1-1/2 liquor boxes worth.
Notice how the heat/smoke stratifies in the oven.
Two hours later, the loaves have fully risen, the oven has heated to "white hot", the fire has been raked out and the oven has been allowed to sit empty and closed to allow the heat to soak into the masonry. When the air temp gets down to around 500F, it's time to load 'er up.
I made two of the loaves into batards, and three into pan de epi. and loaded the oven.
Misting the loaves after loading. I use a garden sprayer with a fine spray that pretty much evaporates to steam before it ever hits the walls, etc.
20 minutes later, they're done. I really like the touch of WW and other stuff in these loaves. Despite the additions, they rose well and have a light and open crumb:
Then, the desert goes in -- this week it was peach/blueberry cobler with pecan streusel topping -- for another 20 minutes or so. Served with a nice chilly sangria. Major Yum!
(We also roasted a beer can chicken that had been started on the grill along with the desert, but I didn't get a pic of that.)