The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
berryblondeboys's picture

Why does bread need to go into an oiled bowl to rise?

October 21, 2010 - 5:18am -- berryblondeboys
Forums: 

Maybe I'm doing something totally faux pas, but I never oil the bowl for rising. I mix and knead in the dlx mixing bowl, I remove the hook or the scraper and roller, and then I shape it a bit so I can when it has  doubled, and then I put the DLX bowl lid over top. When it's doubled, I just grab the mass, and only a tiny bit sticks, I scrape that up, add it to the rest and then fold it a few times for shaping or the second rise, whichever it needs.

livingdog's picture
livingdog

My old bread site, joesbread.com, is now down. I tried making bread and failed to get any real flavor into the loaf. I restarted making bread and am now trying to capture that amazing flavor which escaped me on my first try. Perhaps this will be the time and I can start astounding people with wonderful tasting bread.

livingdog's picture

No-Taste Bread

October 21, 2010 - 4:06am -- livingdog
Forums: 

hi all,

 

I have baked bread that looks pretty beautiful, but tastes completely bland. Following the NYT "No-Knead" bread recipe (3 cups, 1/4 tsp active yeast, 1 1/4 tsp salt, 1 1/2 cup water, sit for 18 hours, fold, sit for 2 hours, bake at 500) it comes out bland. It tastes nothing like the Italian bread I remember, nor does it even taste like white bread.

I found a CI recipe that calls for a mild Pilsner and some vinegar but haven't tried it yet since I haven't given up on the above recipe.

GregS's picture

How do I get a shiny bubbly outer crust?

October 20, 2010 - 10:04pm -- GregS

I'm reasonably happy with the interiors of my recent sourdough boules, but the exteriors are depressing. They are brown to dark brown, flat, dull and smooth. No golden glow, no little bubbles under the surface. Looking at the photos on TFL makes me afraid to even photograph mine! What variables contribute to an attractive crust on a white flour, French-type boule, batard or baguette?

Thanks, as always

GregS

coffeetester's picture

Kitchen Aid Stand Mixer

October 20, 2010 - 7:43pm -- coffeetester

I have a nice Kitchen Aid stand mixer. I have one of the new scrapping paddles and a dough hook. Almost every recipe I see says kneading by hand. I dont have an issue with this and would love to learn more about it but I cant seem to find a recommended method to use this Mixer. Can someone point me at a good post on how to substitute the stand mixer into baking bread.

foodslut's picture
foodslut

I was inspired by those trying to improve the grigne on their bread by using metal bowls or aluminum baking tins to cover their loaves.  Since I was doing a batch of "local rye", I thought I'd give it a try myself.

Here's the formula I used (PDF) to make 3 x 750g/24oz boules using locally grown and milled Brule Creek Farms Dark Rye (40% of total flour) and Partially Sifted (60%) flours.  I used locally-produced cracked wheat instead of cracked rye because that's all I had in the house.

- Mixed poolish and let it ferment ~20 hours:  1/2 at room temp, 1/2 at fridge temp.

- Mixed fermented poolish with remaining ingredients, "autolysed" for 15 minutes, kneaded then fridge fermented the dough for ~24 hours (rose about 1.75x instead of double).

- Divided and shaped dough, followed by 90 minute proof at room temp.

- Sprayed water on the boules and slashed before I loaded them into the oven.

- Into the oven onto a baking stone (with a mixing bowl over one of the loaves) at 500F with steam for 5 minutes, followed by another 55 minutes at 400F - internal temperature ended up being 205F.

Here are the results - the uncovered loaves ....

.... versus the covered loaf

Crust on covered loaf was OK, but NOWHERE near as crusty as the uncovered loaves.  Also, note the broader grigne on the uncovered loaves compared to the more delicate pattern (as well as cracks in the crust) on the covered loaf.  These are all gift loaves, so no crumb shots from this batch.

I'm satisified with the look of the regular uncovered loaves (unlike my herniated ones in the past), and I'm not worried about the flavour based on previous batches, so they're all good enough to give away as gifts.  Any feedback to improve the look of the covered boule in this instance, though, would be greatly appreciated.

chetc's picture

Soggy crust

October 20, 2010 - 7:02pm -- chetc
Forums: 

I am puzzled lately with my bread, example today I baked a no knead loaf, I put the water at the bottom of the oven as I have done in the past, most of my breads & roll are sort of heavy, soft crust ect, the change is we purchased a new oven and I am baking in the convecrion mode, the old oven did not have convection, can this be the problem, when I inserted the thermomrther in the bread today, it read 200deg but the inside of the loaf feels wet to the touch.any ideas why I cannot get the crispy crust as I did before with our old oven. both are electric.

 

 

coffeetester's picture

Bay Area, California

October 20, 2010 - 6:36pm -- coffeetester

So I just moved to Los Gatos, CA. I have a very nice kitchen and a dual oven. I am just starting to bake bread. I have recently started a KA Whole wheet Sourdough starter. Im on day 3 and it seems to be moving well. If any one is in the area I am having a hard time finding specialty flour. If any one has any suggestions please send me a message.

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