The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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aksunnyk's picture
aksunnyk

New Here

Just read the ebook The Fresh Loaf and I am searching for the perfect French bread recipe. I just finished the last rise and had the loaves all ready to go into the oven and they looked very nice....until I slashed them....then they deflated....was so bummed! I used a serrated knife and thought I was using the correct technique...help!

 

Floydm's picture
Floydm

Welcome Sunny!

It sounds like you may have overproofed those loves a little bit.  Try and catch them a teeny bit earlier while they are still on the rise.  Better luck next time!

aksunnyk's picture
aksunnyk

Thank you, did not think about overproofing as usually it takes longer here to get bread to rise.

 

aksunnyk's picture
aksunnyk

So yesterday, I was bummed with the bread I made. However, today was a hugely different story. I read and reread the techniques talked about in The Fresh Loaf ebook and decided to make the French Bread from a Poolish. Followed the instructions eactly with only one exception. The crumb was moist, tender and light, the crust had the right amount of chew!  It is all in understanding technique and developing the gluten. The exception I made was to the recipe itself. Jacques Pepin takes a tennis ball piece of dough after it has risen and drops it into a bit of water (3/4 -1 cup) to make the poolish for the next batch, so that is what I had done with the dough from yesterday. I slammed the dough on the counter as I was kneading and I folded to degas the dough as suggested, then rolled the loaves tightly and made sure the seam held, this is the best loaf yet. Now if I could only perfect my slashing technique!