In article >,
ojunk (Ed Bechtel) wrote:

> << Otherwise the use of baguette pans like Marcella likes, can be useful.
> http://groups.google.com/groups?selm...208122003@net=
> news.attbi.com
> (Nice photo there!) >>
>
> Marcella,
> as it was pointed out, that is a great looking loaf of bread. I've been
> trying
> to analyze the features in that photo because I would like to made french
> loaves in that style. One feature that stood out was the attractive golden
> crust (not to mention the nice holes and balanced shape). The only times I
> achieve something that color and texture was using my (round) Bread Cloche
> where the bread is basically in steam for upwards of 25 minutes, but my
> cloche
> won't fit a long french loaf. Did you use a Baguette Cloche for that loaf?
> If
> so, now I need to get one of those too. Do you remember how you baked that
> bread - any tips? Thanks for sharing the pic.
>
> Ed
>

For years I got ugly colored crusts on my bread. Then I read in The
Baker's Apprentice about adding 1 t of malt powder (I get it from King
Arthur) What an enormous difference. From grey to golden just like
that. I had tried so many different brands of flour, but this one
little thing made a huge difference in my bread's appearance.

Actually, I baked this loaf while working my way through that book last
year. So, I used his method for steam as well. Lower rack has a baking
stone on it. Upper rack is in the top position and holds a cast iron
skillet. Preheat. When you are ready to bake, place the bread on the
baking stone and 1 C boiling water is poured into the cast iron pan.
Close the door and let it steam away.

I use those baguette or maybe it's french loaf pans. It is perforated
metal shaped kind of like a "W" but round instead of pointy. It makes
two good sized loaves. I line it with a sheet of parchment. If I
don't, I find that the dough rises through all those perferations and I
cannot remove the loaf of bread after baking as it has grown to the pan.
These pans are the only way I can deal with a slack dough and get loaf
shaped bread instead of inch high pancakes.

hope this helps
marcella