> From: "Gilligan, Jonathan M" <jonathan.gilligan@vanderbilt.edu>
> Date: Thu, 21 Nov 2002 10:14:18 -0600
>
> I am having a problem with my loaves. I get wonderful flavor and a nice
> open crumb, but for the life of me I cannot get a beautiful grigne with
ears.
>
> When I put batards and boules in the oven, the grigne opens up nicely in
> the initial spring (first 2 minutes or so), but then the inner part rises
> up during the next 5 minutes or so and fills the split, so when the bread
> finishes baking, there are no ears.
While I've not baked the way you describe, nor the types of bread you
describe, I'd say this is clear evidence that you need to let the loaves
rise longer, before slashing or baking. When it rises "too much" (whatever
that means, exactly) after being placed in the oven, it indicates
under-proofing.
---- Fred Smith -- fredex@fcshome.stoneham.ma.us -----------------------------
"For him who is able to keep you from falling and to present you before his
glorious presence without fault and with great joy--to the only God our
Savior
be glory, majesty, power and authority, through Jesus Christ our Lord, before
all ages, now and forevermore! Amen."
----------------------------- Jude 1:24,25 (niv) -----------------------------