Comments on: Artisan Baking http://timothycooper.co.uk/2009/05/artisan-baking/ Musings on the web, social media and other things Sun, 31 May 2009 12:22:33 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Tim http://timothycooper.co.uk/2009/05/artisan-baking/comment-page-1/#comment-13 Tim Sun, 31 May 2009 12:22:33 +0000 http://timothycooper.co.uk/?p=299#comment-13 Hi Piers Thanks for the advice. I will certainly give that a try and post how I get on. I ordered Dan Lepard's 'The Handmade Loaf' from Amazon earlier in the week by coincidence. I have his book 'Baking with Passion', but have yet to try any of the recipes. I certainly plan to do so. Tim Hi Piers

Thanks for the advice. I will certainly give that a try and post how I get on. I ordered Dan Lepard’s ‘The Handmade Loaf’ from Amazon earlier in the week by coincidence. I have his book ‘Baking with Passion’, but have yet to try any of the recipes. I certainly plan to do so.

Tim

]]> By: Piers Cawley http://timothycooper.co.uk/2009/05/artisan-baking/comment-page-1/#comment-11 Piers Cawley Sat, 30 May 2009 18:44:13 +0000 http://timothycooper.co.uk/?p=299#comment-11 A total of maybe 6 hours. 3 hours bulk fermentation in a covered basin (plastic bag keeps the humidity in) doing a three fold turn every hour or so (which does _wonders_ for the texture), then shape into a tight ball and into the proving baskets for another two to three hours. When you press it with your thumb, the dough should come back slowly - if the dent doesn't come out, it's overproved, get it in the oven quickly and don't slash it too deeply. If you haven't already got it, Dan Lepard's <cite>The Handmade Loaf</cite> is brilliant - his basic sourdough process is almost embarrassingly easy and there's some really great variations covered as well. A total of maybe 6 hours. 3 hours bulk fermentation in a covered basin (plastic bag keeps the humidity in) doing a three fold turn every hour or so (which does _wonders_ for the texture), then shape into a tight ball and into the proving baskets for another two to three hours. When you press it with your thumb, the dough should come back slowly – if the dent doesn’t come out, it’s overproved, get it in the oven quickly and don’t slash it too deeply.

If you haven’t already got it, Dan Lepard’s The Handmade Loaf is brilliant – his basic sourdough process is almost embarrassingly easy and there’s some really great variations covered as well.

]]> By: Tim http://timothycooper.co.uk/2009/05/artisan-baking/comment-page-1/#comment-10 Tim Fri, 29 May 2009 19:30:21 +0000 http://timothycooper.co.uk/?p=299#comment-10 Hi Piers Thank you for reading and your comment. I have to say, so far I haven't had any issues with timings, but I'll certainly watch out for them. I'll also give your tip a try. How long do you prove for? Bertinet says 18-20 hours in proving baskets, which is what I've been doing. I've found it has taken a while to get his technique right as the dough is so wet! However, the results have been good. Do you have recommendations on recipes and books? Tim Hi Piers

Thank you for reading and your comment. I have to say, so far I haven’t had any issues with timings, but I’ll certainly watch out for them. I’ll also give your tip a try. How long do you prove for? Bertinet says 18-20 hours in proving baskets, which is what I’ve been doing.

I’ve found it has taken a while to get his technique right as the dough is so wet! However, the results have been good.

Do you have recommendations on recipes and books?

Tim

]]> By: Piers CAwley http://timothycooper.co.uk/2009/05/artisan-baking/comment-page-1/#comment-9 Piers CAwley Fri, 29 May 2009 15:43:55 +0000 http://timothycooper.co.uk/?p=299#comment-9 I like Crust, but his timings for sourdough seem <em>way</em> off, and flying saucers in the photo are massively overproved for my money. I tend to err on the side of underproving and then slash deeply - works for me. I like Crust, but his timings for sourdough seem way off, and flying saucers in the photo are massively overproved for my money. I tend to err on the side of underproving and then slash deeply – works for me.

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