{"id":897,"date":"2012-03-05T19:22:32","date_gmt":"2012-03-06T03:22:32","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=897"},"modified":"2012-04-04T16:22:27","modified_gmt":"2012-04-04T23:22:27","slug":"loaf-28-lean-bread-done-right","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-28-lean-bread-done-right\/","title":{"rendered":"Loaf 28 – Lean Bread Done Right"},"content":{"rendered":"

With all my new knowledge I felt like it was time to take another pass at Reinhart’s Lean Bread recipe – the one I used in Loaf 16<\/a> that made me mad at bread.<\/p>\n

Success! (Mostly.)<\/p>\n

Between then and now I’ve learned a lot about measuring ingredients, and I discovered that I wasn’t measuring my salt correctly (see my next post “It’s the Salt, Stupid<\/a>” about that). My prior attempt had only about 75% of the correct amount of salt in it, which made it devoid of flavor.<\/p>\n

I made the same types of loaves as before, three baguettes and a 590g loaf in a banneton. I rolled the baguettes much thinner to experiment with that, but otherwise I was aiming for a straight comparison with Loaf 16.<\/p>\n

My challenge this time was with shaping the banneton loaf and scoring all the loaves. The dough stuck to the bottom of the banneton when I flipped it over, causing it to deform on it’s way to the pizza peel. I thought I had enough cornmeal on the peel, but it also stuck to that when I was transferring to the pizza stone in the over. The net result was that the banneton loaf went from beautiful to severely deformed in about two minutes. Grrr. I also had challenges scoring with my lame – it grabbed and tore rather than slicing, resulting in horrific scars atop all four loaves.<\/p>\n

The flavor of the loaves was fantastic, particularly the larger banneton loaf where you could get a good balance of crust and interior crumb. The crusts were all a bit too soft, I’m not sure why. We ate a baguette before dinner (“sampling”) and half the banneton with dinner (“eating”). I also used the banneton loaf for an incredible roast beef sandwich the next day. Now that I have that pesky salt measurement thing figured out, this recipe is a winner!<\/p>\n

Lessons<\/strong><\/p>\n