matt
valid member
Posts: 74
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Post by matt on Jan 21, 2013 13:01:32 GMT
Youtube linkHi folks, I made a little film yesterday in the snow, making some Pain De Campagne in my cob oven. Thanks to Terry for inspiring me to fire up the oven. Enjoy 
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conic
WFO Team Player
Posts: 186
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Post by conic on Jan 21, 2013 13:49:25 GMT
well done Matt, that is very good. what went into the bread and how did it turn out,
Conic
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matt
valid member
Posts: 74
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Post by matt on Jan 21, 2013 14:01:28 GMT
well done Matt, that is very good. what went into the bread and how did it turn out, Conic Cheers. It was circa 10% wholemeal flour, the rest Bacheldre Mill strong white (I think this proportion is a Pain de Campagne but I'm not up on the detail). I made it with commercial yeast, with an overnight preferment, a stiff one (biga). I'm finding this method makes the bulk rise extendable with stretch and folds/light kneads which is handy if you need a bit more time for the wfo to settle down. My sourdough starter bit the dust over Christmas so I'm playing with yeasted preferments at the moment. Matt |
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Post by minesamojito on Jan 21, 2013 17:43:58 GMT
What a brilliant video, I'm planning something similar for pizza, after the BBQ vids I did last year.
Great video quality and editing, you must be chuffed with the result.
Cheers
Marcus
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Post by umhloti on Jan 21, 2013 18:20:51 GMT
great video . Good job . lovely looking bread . Like to see folk out in All weather |
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Post by cannyfradock on Jan 21, 2013 19:05:00 GMT
Matt
You impressed me up at Bethesda, but after seeing that video you are now my all time hero......
The tables have turned now and I'm so gobsmacked with that video, that a re-build of my backyard oven is imminent.
Regards....
Terry
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Post by turkey on Jan 21, 2013 19:23:50 GMT
lovely video, its very well put together.
what sort of knife do you use? I have some razor blades but i never can get good deep clean cuts into the dough... I think perhaps its not been worked well enough?
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matt
valid member
Posts: 74
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Post by matt on Jan 21, 2013 19:56:46 GMT
Thanks so much for the kind words guys. Terry ;D I run a mac for my work, which came with iMovie installed, and it is pretty good for this sort of mini film editing with footage from an iPhone. Turkey, that red knife is a tomato knife, I find it really good for slashing. I've tried everything else and settled on that for now. I can't claim to get it right every time but yes you're right – dough development, hydration (not too wet) and proofing (hitting the sweet spot) are the factors. I also find that baking in a wfo gives such unbelievable oven spring that the loaves come out looking 'right' when in a conventional oven they could have gone either way. Matt |
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Post by rivergirl on Jan 27, 2013 13:35:12 GMT
Stunning video and bread !!
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