Mark Liptak, who has graciously shared with us on prior occasions, sent in an email the other day appropriately titled “Back At It”. “It” being bread baking, of course.
Mark’s got some great tips for handling his no knead bread dough with some excellent photos. Good stuff!
In his words…
Now that we’re back into cooler weather I’ve started making bread
again. The engineer in me is always looking for process improvement,
I think I have found one.
I’ve noticed that I typically have a bit of difficulty transferring
the proofed dough from the proofer into the hot La Cloche. When the
dough drops out it seems to upset the yeast gassing and resulting
crumb structure and loaf height. I’ve now started using parchment
paper to transfer the proofed dough. When the dough is fully proofed
(about 2 hours), I put a sheet of parchment paper on top and gently
turn it upside down, leaving the proofing bowl on top. Then, grabbing
the corners of the parchment paper I can gently place the dough and
bowl into the waiting preheated La Cloche bottom. Then gently remove
the proofing bowl and cover the La Cloche with the parchment still
under the dough and let it bake. The result is a significantly taller
loaf with better crumb structure. The parchment paper comes out
looking quite scorched, but the loaf easily comes out with absolutely
no sticking or other problems associated with having the parchment
paper along for the whole bake cycle.
Give it a try, I think you’ll find it improves the final result. I’ve
included a few photos, lucky I didn’t scorch my camera lens, a 500
degree oven really gives a bit of a blast when you open it! BTW, I
use corn meal rather than wheat germ, that’s what gives some yellow
color to the dough in the photos.