The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Truffles's blog

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Truffles

I have usually followed the instructions to oil the bowl lightly very poorly. Having had some dough stick to the container a long time ago I would pour oil into the bowl and spread it around with a paper towel. A number of the breads I tried would flatten out or at least no trise the way it seemed they should. So when I tried to make the bread in question I first of all made the mistake of grabbing the High Gluten container instead of the high extraction flour. When I turned out the dough from the brotforms (I doubled the recipe) the loaves out but did rise in the oven although not as they should. So this time I went to TFL and asked about flattening and in among the various suggestions someone mentioned that they used very little oil ar none at all. I thought this would make a change in the shaping and maybe also help the flattening. This time I used high extraction flour, put a little oil on the paper towel and rubbed it around the bowl. I had also been unhappy with the browning of the loaves so I set the oven at 550 instead of 500 and lowered it to 460 after the first 25 minutes instead of right after the first steam. The loaves came out with nice lift and color but the insid e was a little dense but made great pannini sandwiches So I decided to try bread flour instead of high extraction in the soaker but with the whole wheat mother starter and whole wheat in the final dough. I was happy with the bread although I probably could have left the bread in the oven for more color. The scoring was not as nice eitherI think I will try using some rye flour maybe try to do the loaves with 40 % rye soaker.   Herb

Truffles's picture
Truffles

This the second try on this bread and it went better than last time. It still is not brown enough, is too flat and the texture is not open enough. I tried proping the door open with a hot pad at the top of the oven door for the last approx 12 minutes. Turned the oven off and left the bread in with door closed. I baked it quite a bit longer than called for so I guess I should just leave it in until it's brown enough.


I'm not vwery well organized so don't take enough pictures, although it's a challenge with hands covered with dough. I have been going this way and that trying to get the pictures uploaded for entry with many false tries but think I may have it now if I can get the pictures in the right place.bread donebotom of loavescut baguetteAs you can see it worked, alittle ugly but they are there. The bottoms show thepoor shapping. And the rest is evident to see. Any suggestions would be appreciated.  Herb

Truffles's picture
Truffles

In order to participate in the Hamelman Challenge I have started this blog (I hope). U[ until today I was registered on TFL as caviar but today when I entered my user name and password I received the message  that it was not recognized. After several years as caviar with content still appearing here on content. Oh well I am now Truffles. I don't know what that will do to my user name of caviar on the Bread Challenge. I will try to change that so there can be no more no recognitions. Sorry to go on so long. I hope to post results for poolish baguettes and biga baguettes soon.  Herb

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