I used the same recipe as the RIB previously, but cut in half. Also I substituted ~10 oz. of my sourdough bread starter for the ~10 oz. of sponge I would have had if I stuck to the half-recipe exactly. I didn't know how it would turn out, but I can tell you that I liked the flavor of this loaf better than the RIB. Unfortunately, the flavor is mild, but in my (newbie, inexperienced tastebuds) mind it is a sour and Italian mix.
The Crust (top):
BTW, this crust is much better than the RIB crust - crisp texture which is
also chewy. I did spray the dough with (filtered) water before I put it in
the 500 deg F oven on parchment paper on a baking stone. When I went to
measure the internal temperature, my Thermapen couldn't poke a hole in the
crust. I thought that meant the crust was going to be 100% crispy. Not
Since I wanted to make a loaf I can finish myself, I had to cut the original
RIB recipe in half. Using Mike Avery's reply about times and temps, I
decided to keep the baking temps the same, and watched the times like a
hawk. It may take me several attempts before I learn which single
temperature, with this oven (dial doesn't match the temperature), will do
the trick. Lots of learning ahead. :)
Note how the crumb isn't so large. I gave it a good knead since the other
one was so "poofy". Then again maybe my starter doesn't get a good oven
spring, but does well while rising between turns. The dough doesn't feel
firm - it reminds me of a water ballon that isn't completely full. My
starter hydration is 50%; the dough hydraton is 33%. Seems to me that at
such a low hydration the dough would be firmer.
The recipe called for one score down the length of the loaf. I tried a more
"baguette" style score hoping to see the crust rise above the dough. It
didn't. It spread out like a fat man unzipping his pants. I think that is
due to the dough being "poofy" (water balloon-ish).
Regardless, I think this is my best loaf so far for its flavor. Appearence
wise it's nice, but it could be better looking. So after having done this I
realized that this is where I want my breads to go. I now plan on developing
this bread rather than working on the straight RIB. Of course there is
pumpernickel, rye, baguettes, bagels, et. al. to do as well, but this one
will be my "signature" bread. I'll probably use it for my logo once the
server gets back up. :)
Thanks to all for all the good help!
- posted 12 years ago