My yeast infection

[SCChris]

Re: My yeast infection

Very nice on those! I have been playing with a few new moves while baking using the combo-cooker. I keep the top on for 20-25 minutes and after 10 minutes uncovered I place the loaves on the cooling rack and continue baking. The advantage is that the bottom doesn't burn due to the contact with the more conductive cast iron and I get better air movement, read a better more consistent crust.

The above loaves are Bob's AP and Bob's WW 87/13%
78% hydration, relative to the flour (66% initially and 12% added later with the salt)
33% levain relative to the flour
2% salt, relative to the flour

proofed at 78F for 4 hours and after shaping proofed 24 hours in the fridge.


And a recent brioche bake, sorry about the sideways picture


Chris

[GianniFocaccia]

Re: My yeast infection

Wow, Chris. What a well-handled loaf! Beautiful!

The pics below are all sourdough. The mini-boules are from an Ischia culture, the crumb shots (both from the SD culture you gave me) are from (1) WFO (2) combo-cooker, and the last boule is a hybrid: my batch wasn't big enough to fill the WFO, so I baked them in a combo-cooker for 20min, then finished them in the WFO at 450F.

All of these were baked with the KA AP flour which reportedly is the same protein level (12.7%) as their professionally distributed KA bread flour. It is organic and unbleached and best of all, $21 for a 50lb bag. I was in San Francisco last month and picked up some Central Milling AP flour at Costco to try out.

Happy baking!

John

[SCChris]

For the fun of it, the thread is hoped to provide a location to post bread photos, WFO or not, sourdough or not..

Chris

PS these are not WFO but are sourdough.