The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
BreadMakesPatrick's picture

Temperature Queries

May 31, 2017 - 4:31am -- BreadMakesPatrick

After a number of disappointing bakes I thought I would go back to basics and make a saturday white from Flour, Water, Salt, Yeast to try and console myself and focus on getting the right fermentation on a recipe I knew I could follow. 

I decided to up the hydration to 78% (from 72 as specified in the recipe) and also use 10% wholemeal + adding 7% wheatgerm and bran (thought I would make use of the 'simple loaf' to experiment with a couple of extras). 

30 min auto with water 34.5C

Dough temp after mix 27.8 (about 2C higher than recommended from FWSY)

sadkitchenkid's picture

This is a 50% wholewheat loaf at 83% hydration!

I rolled the final dough after shaping into a bowl of sesame and poppy seeds so the loaf has a uniform crust all over.

226g bread flour

210g wholewheat flour

355g water

55g wholewheat starter at around 100% hydration

9g salt 


Mix all the ingredients minus the salt and starter in a bowl until all the flour is dry. Leave to hydrate for a few hours. Sometimes I let autolyse overnight in the fridge.

Fold in the starter and salt. Proceed with about 6 stretch and folds over the course of 5 hours. I only did 3 with this loaf so the oven spring wasn't as high as I would've liked, but the crumb is still nice. 

After S&F are done, shape tightly and then roll the entire ball into the seeds. Place seamside up in a proofing bowl and proof overnight in the fridge then take out the next day and let proof on the counter for about 2-4 hours. Bake at 450F for 20 with dutch oven lid on and another 20 with it off. 

PS a good tip for sticking the seeds on is rolling the dough in a damp towel to get the surface a little tacky. I didn't have a clean tea towel on hand so I wet my hands and rubbed them over the surface of the ball of dough, then took a paper towel and gently dabbed at it to remove the excess moisture and achieve that tacky surface. The generous coating of seeds completely coated the dough so I didn't need to line my proofing bowl (in my case, a metal mixing bowl) with flour to keep it from sticking to the sides.

Process pics

The next day:

After 20 minutes with steam: (ps I don't have a sharp razor so my scoring is pretty depressing)

20 minutes uncovered

I was gifting this loaf so I couldn't cut into it but I've made this recipe often and this is a worst case scenario of the crumb:


Rebenja86's picture

Convection and Deck Ovens

May 30, 2017 - 11:30am -- Rebenja86

I am the pastry chef at a bakery opening up soon and I'm starting to look at equipment. I will be doing a lot of breakfast pastries and breads, so ideally I'd like a deck oven, but could also use a convection oven because of the better capacity. Has anyone seen a smaller deck oven that stacks with a convection oven? I haven't come across one anywhere but thought I'd ask here. If not, are convection ovens going to produce a much worse quality of breads and pastries? I'm mostly concerned with not being able to steam it. Thanks a lot for your help!

leslieruf's picture

 Last week I finally got my larva rocks so this week decided to have a go.  I made 3 batches of 2 loaves, 3 different breads that I often make, so nothing new there.  Made dough yesterday and did the final proof overnight in the fridge.   Preheated the oven for about 1 hour with larva rocks and DO. 15 minutes before I baked added container of steaming towells.  So first to bake was my version of Field Blend #2, one batard in DO the other on the baking stone. Added boiling water to larva rocks and baked 15 minutes lid on, and steam, then 15 minutes lid off, no steam.  this is the two loaves at rear of photo.  Quite disappointed with oven spring of the one on the stone (right hand loaf) compared to the DO version on left.

Repeated with next batch - 1:2:3 with 30% multigrain flour, single score on both. This time I put more water in steaming towells and more on larva rocks.  this is the middle row.  This time the one on the stone is marginally better than the one in the DO on left.

Finally, the last batch my favourite multigrain loaf.  this one I scored DO with 3 slashes and the one on the stone a single score. Made extra sure there was plenty of water in steaming towell and on larva rocks.  This time the one on the stone is definitely better.

to me there seems to be a definite improvement as the bake went on, much steam giving a better result.

the crumb shot (aligned as per original) shows the same improvement.

Lesson learned!!! lots and lots of free water onsteaming towells and larva rocks required to create lots and lots of steam - far more than I had ever imagined.  And to top things off, I accidentallt touched my oven mitt on the top element and ended up with a mini fire on my hand so now have to replace my favourite heavy oven mitt :(


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