The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dschal's blog

  • Pin It
dschal's picture
dschal

Back to basics for this bake.  This is my go-to, everyday bread.  I follow Hamelman's formula by the book.  I thought it would be warm enough to bulk ferment on the counter, but not much had happened by the time of the first stretch and fold, so I put it in the oven with the light on for a while.  At two and a half hours, the dough was still not where it should have been, so I did another stretch and fold and continued to ferment in the oven with the light on and off.  In another hour it looked good, so I shaped and then did the final proof in the refrigerator as usual.  I'm happy with how it turned out.  A good save.

 

Dave

dschal's picture
dschal

I had to try another big honking loaf.  My interest was piqued this time by wassisname's recent post:

http://www.thefreshloaf.com/node/34256/big-ol-rye

I followed his procedure exactly to the best of my ability.  With cooler ambient temperatures in the kitchen, I used my oven with the lightbulb on, at times, for proofing my starter and bulk ferment.  The final proof was on the counter at about 65-68F, and it overflowed my largest round brotform.  So the sides are a bit unkempt.  But this is a great bread!  The sour is noticeable with all of the rye (I used KA Pumpernickel) in the preferment.  I will definitely try this again, but do my final proof in a larger linen-lined bowl.

Dave

Subscribe to RSS - dschal's blog