The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bluwberry's blog

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Bluwberry

I got an air hole across the top of the whole loaf.  It looks like a cave.  Does any one have a comment?

Here's what I did.  I made some Kaiser Rolls and doubled the recipe to make some Cherry/Raisin bread too.   Not ever having made raisin bread before I decided to roll out the dough, add the fruit and cinnamon on the flattened dough and roll it into a log.  The fruit was not incorporated in the dough while mixing.  Then I proofed and baked.  The crumb is fully baked, tasty and chewy.  But I'm curious about the dough rolling explained above.  Did that cause the "cave"?

Best regards to all you bakers, you really make this site a joy to visit!

Bluwberry 

Bluwberry's picture
Bluwberry

I'm a "newbie" to baking, got Reinhart's "The Bread Baker's Apprentice" for 2012 Christmas gift which seems to be a great book for beginners.  Reinhart says '"You can keep this (Pate Fermentee) in the refrigerator for up to 3 days ...".  If you are not going to use it until 4 days should it be frozen in that first three day and then unfrozen, or just go the 4 days in the fridge?

I'm trying the recipe again for the third time, I liked what I got the first two times.  This time I added a 1/2 tspof diastatic powdered malt to the Pate.  Has anyone got any info on what to expect with this change?

Bluwberry

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