{"id":1001,"date":"2012-03-13T12:57:51","date_gmt":"2012-03-13T19:57:51","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=1001"},"modified":"2012-04-04T16:22:27","modified_gmt":"2012-04-04T23:22:27","slug":"loaf-30-a-batch-of-lean-bread-just-for-eating","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-30-a-batch-of-lean-bread-just-for-eating\/","title":{"rendered":"Loaf 30 – A Batch of Lean Bread, Just for Eating"},"content":{"rendered":"

The lean bread recipe from Reinhart is now my favorite bread. In this batch I used instant yeast rather than active dry, and it made a real flavor difference – the smell and flavor of the yeast was definitely there adding a nice layer to the experience. My shaping this time was better than before – I was more aggressive in squeezing out the bubbles after dividing the dough. (Unlike the SFBI sourdough, this recipe does not include a pre-shaping step.) I made make-shift bannetons from bowls and towels for the two boules.<\/p>\n

From the ~1200g of dough the recipe makes, I made four 150g sandwich loaves and two 300g boules. They all seem to be near perfect sizes for our use – next time I might do 125g and 350g.<\/p>\n

I’m not sure why I didn’t get as dark a crust as before, but it did remain crunchy.<\/p>\n

The two boules I think were on the verge of overproofing because they had to wait for the four sandwich loafs to bake and for the oven to come back up to 500\u00b0. The internal crumb on all the loaves looks really nice, though.
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