
Firstly, I tested a new method of baking. I used paving bricks as an oven stone to get more thermal mass in the oven to help keeping the temperature stable. Secondly I tested a new idea with the dough that I was using.
On both counts I learnt something.
On the subject of the oven stone, I probably had too many in the oven, thereby restricting airflow in the oven. Not good. So this time around I had just enough bricks in the oven to make a small floor for each bread pan. Instead of eight bricks, I used four. This made a huge difference in the air flow in the oven and there was a substantial flow of steam all around. I have an oven with a fan inside stirring the air around. This means that there is much less of a temperature gradient from top to bottom in the oven than without the fan. Needless to say, the bread developed a very nice crust.
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The new brick layout to facilitate air flow in the oven. |
I also had to adjust the temperature part of the baking regime. The fan causes an even temperature throughout the oven, so one needs a lower temperature setting as a result. I now bake at a temperature of around 175ºC/350ºF, instead of 200ºC/400ºF.
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Good fermentation bubbles in the starter |


I made the starter by adding the rye flour to the quarter cup of sourdough. This was left for six hours to multiply and develop. There was good fermentation, as you can see in the picture. Next came the rest of the dry ingredients, using only half of the white bread flour, into a large mixing bowl in one fell swoop. Using a sturdy medium-sized spatula from the Le Creuset range, I mixed the dry ingredients well before adding the milk and the sourdough starter. This was mixed until the dough was too dry, then I added a little more water, about two dessert spoons' worth, still keeping the half cup of white bread flour in reserve for the kneading board.
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Very good rising |


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The new arrangement in the oven |
All's well that ends well and this experiment was no exception. The loaves came out better looking than the previous experiment and they had risen properly before the dough set into the crust.

This post also linked to Yeastspotting!
Authored by Johan Zietsman
Last updated on 2012-12-12
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