Re: Bread With Holes

On 02 Dec 2003 06:59:05 GMT, [EMAIL PROTECTED] (Ed Bechtel)
wrote:

>This is about as good is I've been able to attain for loaf size plus holes,
>and I fear this is the limit for [my] home baking capabilities. Any advice is
>welcome for obtaining a more distributed airiness to the bread, or simply more
>holes.

As I have mentioned before, I have used an inverted Pyrex bowl as a
baking pan with success. The crust comes out about the same as in your
picture and although the holes are not as large as yours, the crumb
does have decent size holes in general.

The other day while shopping at one of the Korean stores, I spotted a
hemispherical bowl made of highly-polished metal. It is the right size
for a large boule so I bought it for $5. I have yet to try it, but I
plan to coat it with a light film of vegetable oil and place my slack
dough in it for final rise. Then I will blast it 10 minutes at 550F,
and finish it off at 425F for 30 minutes (or until I get 200F internal
temperature.

I am hoping that I can remove the pan after the first 10-20 minutes so
I can bale the crust exposed to the oven air. But if not, then I am
not going to be concerned because there is nothing wrong  with the
texture of crust that comes from bread baked in a pan.

I see no reason not to use a pan to make sourdough. It's better than
ending up with a bloated pancake.