Site hosted by Build your free website today!
  Bread Explosion


Home Favorite Sites Sourdough Bread Books Equipment Gallery BreadTips Techniques Recipes Comments


Bread Explosion !!

This week-end was a marathon after I borrowed a book which came with a DVD. It is titled Dough by Richard Bertinet. I was inspired to try out the fougasse and epi after watching the DVD. At the same time, I was experimenting with the Detmolder 3 stage system of sourdough bread making. The Demolder 3 stage method  requires a temperature controlled regimen over 30 hours and needless to say, the scheduling was tricky enough without the complication of another batch of bread. However, I needed to practice my shaping. I ended up with a fougasse, 2 epis, 1 baguette and a batard and 2 of Jeffrey Hamelman's 70% rye breads using the Detmold 3 stage system.

I did not follow the recipe given in the book. Instead, I used a 75% hydration formula with an overnight retard. From the results, I definitely need more practice with the shaping. Part of the problem was in the proofing. Trying to juggle too many bread was a problem. The epis were over-proofed by the time I loaded them into the oven.

As there are too many pictures, Jeffrey Hamelman's 70% rye is located here.

Results of my baking marathon

The fougasse

Two epis

The baguette

The usual batard

The crumb of the baguette

The crumb of the epi




















This site was last updated 11/05/06