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Baking with Myhrvold's "Modernist Bread: The Art and Science"

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9 hours ago, rotuts said:



interesting that you bring up Raymond Calvel 


two points :


what does MBr say about  flour on the finished bread ?




and those tiny cracking bubbles on the crust ?




RC had strong opinions on both subjects I recall.


and Im not in any way bering critical of the above two loaves


or or less  first come scrolling up on this thread


nor those who baked them


Id gladly enjoy each loaf


right now


my copy is said to be out for delivery.





From The Taste of Bread, Color Plate 11:  "Bubbles on the crust, a result of retarding whole loaves at refrigeration temperatures, are well received in North America.  In France bubbles are considered a defect."


Modernist bread (4--11) quotes Steven Kaplan:  "It looks like it has eczema."


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9 hours ago, Anna N said:



 Cinnamon raisin swirl!   Oh boy. Hoping my granddaughter will drive over and grab one. I told her the price of one of these would be a photograph of the inside to see the swirl. If it looks good then the second one will go into the freezer for my cleaning angel to grab on Thursday. 


Those are gorgeous loaves!!  I can almost smell the cinnamon from here!  I would not be able to part with them!


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12 minutes ago, lindag said:

Those are gorgeous loaves!!  I can almost smell the cinnamon from here!  I would not be able to part with them!

 Thanks. Never been a fan of cinnamon swirl loaf much prefer raisin bread. 

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All is not well with my French Lean Bread experiments.  The last loaf I should have pitched.  I tried making a half recipe -- 500g.  I couldn't get the dough to mix.  Only now I realize critical information was omitted from the Modernist Bread eGullet preview recipe.  If one is using a planetary stand mixer with an 8 quart bowl you are supposed to scale up the recipe.  One kg of dough won't mix properly, let alone 500 g.  I switched to my mixer's 5 quart bowl as suggested but that didn't help at all.  I even tried the paddle rather than the dough hook.


Vacuum mixing the dough just made a mess.


In an attempt to compensate I used a two and a half hour bulk fermentation with additional folds.  The loaf still didn't bake properly.  The bread came out of the oven with a shatteringly crisp crust.  But when I cut into the loaf an hour and fifteen minutes later the crust was flaccid and the crumb was still warm.  I confess I am more used to my baguettes mixed in the Zojirushi.


I have a 1.5 x poolish going as we speak.  We shall see.  Even if scaling up the recipe is the solution it doesn't solve the problem that I am one small* person who can't eat kilograms of bread a week.  I feel a bit betrayed.



*OK, medium sized.


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