pennybcrane on

Pain au Levain - first attempt!

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Photo Details:
Camera Apple iPhone 5s
Exposure Time 1/15
F-Stop 2.2
ISO 400

Created in this Craftsy class

Handmade Sourdough: From Starter to Baked Loaf taught by Richard Miscovich

Make artisanal sourdough your household norm. Discover the techniques you need to make a variety of sourdough breads, from starter to beautifully baked loaves.

Other projects made as part of this class:

Food & Cooking
Pain au levain
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Here are some details about my project:
Category Food & Cooking
Type Other
Ingredient Grains
Method Bake
pennybcrane on

Pretty and the crumb looks great. Did you bake inside a covered container?

04/20/2014 Flag

No -- I have that on my wish-list! My current steaming method (pan in the bottom of the oven, etc) are limited at best it seams.

04/20/2014 Flag

It tastes fantastic. I need to work on better steaming ability (I don't have a dutch oven). And I definitely need to work on my scoring! Or maybe improving the steaming will improve the way the scoring helps? And I think I needed to let it rise more before going in the oven. I didn't think the dough was really quite ready for the oven yet based on the feel of other lean doughs I had made. But it was late, so in it went. Overall, I am quite pleased. Delicious bread (even if the perfectionist in me knows there are areas of improvement needed!)

04/20/2014 Flag

Improving the steaming will help the scoring. A heatproof bowl inverted over the baking loaf is a good place to start. I can see where you might want to proof it some more, but that will also be more evident if the freshly loaded dough is steamed.

04/21/2014 Flag

Penny great looking bread ,Awesome crumb .I found out scoring differs with proofing times and humidity some of my breads have really defined scores and others seem to stretch and disappear on the loaf great looking breads and I feel the same way about perfection ,it's never good enough ,have fun it .

06/18/2014 Flag