The Fresh Loaf

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

Pannetone sanity check

January 26, 2017 - 3:28pm -- Grenage

Hi guys,

I started making pannetone just after Christmas, and the recipe I was using was very tasty, if a little too moist and dense.

I tried another recipe tonight:. http://thehappyfoodie.co.uk/recipes/proper-panettone

Does anyone see anything particularly wrong with the recipe, particularly stage one?  I basically ended up with ridiculous cakey mess, that wouldn't pane.  I gave up and added the butter and threw it in the corner after an hour of kneading.

Heidyth's picture

Help

January 26, 2017 - 2:25pm -- Heidyth
Forums: 

I am about to throw my bread machine down the stairs. I just asked it to make dough. It took and hour and a half to make a gloppy mess.

Pagnotta

1 2/3 C water

1/3 C Biga

1 1/4 tsp bread machine yeast

3 3/4 C ap flour

double0's picture

KA sourdough starter triples, but does not rise final dough mix

January 26, 2017 - 10:30am -- double0

Hey guys, new to the forum here. I usually post in pizzamaking.com but wanted to get a pair of eyes from all the amazing artisan breadmakers here :)

I have a roughly 2 week old sourdough starter made from just KA flour and water. It's never been refrigerated and I feed it on a 1:1:1 regimen, starter/flour/water, 40g/40g/40g. It triples within 6-8 hours, and begins to cave at 12 hours. Smells milky and looks very frothy at top. Sounds active right? 

Ogi the Yogi's picture

How to get an Exaggerated OPEN Crumb?

January 26, 2017 - 8:05am -- Ogi the Yogi

I would love to experiment with getting a crazy open crumb in my sourdough breads, does anyone have a link to a recipe that is design with this end result in mind? 

I see a lot of these on instagram but a lot of them are just pictures with no recipes or instructions for how they got there. 

The most exaggerated case was someone cutting in half a loaf of bread to reveal virtually no crumb at all, it was literally all crust....HOW!!!

How is that even possible? 

Shylock's picture

Sourdough Starter Mold

January 26, 2017 - 7:52am -- Shylock

I've been using the sourdough starter recipe from Ken Forkish, starting it in a 6 quart plastic container. However, for the second time fuzzy mold has grown onto the walls on the container. It is not inside the starter itself, but I'm not sure what to do. Does it need to be thrown out, or should I change containers?

Breadfingers's picture

Large fermentation tub for stretch and fold

January 26, 2017 - 6:08am -- Breadfingers
Forums: 

hi everyone, I currently have an order to a hotel once a week it's not massive but it's a start. I am currently using 24 ltr tubs for the bulk fermentation and stretch and folds (food grade). And I have been looking at using something a bit larger I was thinking a 60 ltr tub. Does any one have any thoughts or experience with this? or can anyone recommend a good large tub to use? as it stands it takes me all day to clean off the mess something larger would be easier and something that's easier to clean would be great.

 

Thanks for your time.

 

Karlito's picture

Sourdough skin tearing up during fermentation

January 26, 2017 - 4:50am -- Karlito

Hi,

I'm new to this blog but have been baking breads for almost two years now. I've been trying to get a perfect sourdough since a while now. The one major problem I've been facing is with the dough skin tearing up while rising.

Ive changed the flour I've been using because some websites said it could be a low quality of flour forming protease and tearing up the gluten. 

I also do not add any extra acidic content to my recipe, for too much acidity could break the gluten strands. 

I use Peter Reinhart's formula for a simple sourdough. 

Vtg79's picture

Changing starter hydration

January 26, 2017 - 3:44am -- Vtg79

Newbie question- sorry if it sounds silly.

My 100% hyd. (wwf+apf) starter is in the refrigerator, fed once a week.

Feeding day: I remove from refrigerator, discard n feed it as follows:

Starter: 40g

Water: 30g

Flour: 40g

So, I reduced hydration to 75% when I noticed the consistency was more liquidy and it sinks rather than float. But still shows good activity (rise to 1/3 in volume within 1st 5 hours after feeding) and now back in the refrigerator.

leslieruf's picture
leslieruf

 

 

Todays bake was using my new yeast water Rosie and as comparison an identical SD loaf.

Flour mix 50% higrade, 30% sprouted wholewheat and 20% sprouted rye

70% hydration

20% fermented flour

2% salt.

both loaves autolysed 30 minutes, mixed by hand followed by 4 slap & folds/stretch @ folds then bulk ferment until doubled.

SD was ready after 5 hours at 22°c, YW needed 8 hours, the last 3 in a warmer environment.

Loaves shaped then retarded overnight in fridge. Baked under terracotta cloche 16 mins at 250°c then 15 minutes uncovered at 230°c. Internal temperature 208°F.

Rosie's loaf is much flatter than the SD version, both have very moist crumb and I wonder if I should have baked longer.

I don't have lots of practice using such a high percentage of sprouted grain (50%) or using YW so while the flat loaf is a little disppointing I am encouraged by this bake.  the lead photo is the YW crumb and we couldn't resist cutting it for lunch. 

Great flavour so I will have to do this again, next time overnight BF perhaps and daytime proof and bake.

and here is the SD crumb

 

Learnt a lot that is for sure, Rosie needs to get stronger too!

Leslie

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