I'm using Jeffrey Hamelman's book for quite sometime and went through most of the leaven breads.
I am interested mosly in leaven breads that has at least 20% rye better if the mix is high in whole wheat and rye.
The question I am trying to figure out it what does Hamelman means what asking the baker to looking at the dough and see if he needs to hydrate the dough or add some flour.
What is that you see? How do you see a well developed dough? How do you see a moderetly developed dough?
Thanks a lot,
I'm guessing this is the best place to put this.
I'd like to make a whole-grain, high-fiber Wasa-style cracker. For those of you who haven't had Wasa, they're flatbread/crackers about the size of a graham cracker. They have been docked with large holes as one would do to a thin pizza crust. They are VERY dry, but very crisp. Some varieties (Multigrain and the 'hearty' varieties in particular) are about 1/4" inch thick and very airy.
I'm wondering if anyone can proivde me insight as to how do I know if my levain is ready? I'm trying to make Vermont Soudough by Jeffrey Hamelman. My kitchen is measuring 28 degree celsius. Much higher than the recommended temperature. The levain looks healthy and bubbly. It's been in my closed cool oven (not on) for the past 6 hours.
I have a gluten question:
What could have possibly happened to the gluten structure during the first rise of my bread today?
This was a cinnamon/raisin bread which I've done many, many times with dry commercial yeast (recipe from RL Beranbaum's "The Bread Bible"), but this time, tried with a starter. My first attempt at this was more successful, but something strange happened today.
I was searching for information on the science of bread baking and the search led me here a few months ago. I've been lurking here often since then and have learned much from the knowledgable folks on this site.
Now that I've registered I just wanted to say hello and thank you for all I've already learned.