The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Dough handling success

Dixongexpat's picture
Dixongexpat

Dough handling success

After my recent over-hydrated rye fiasco I was a bit skittish about my next batch. I decided to go back to basics, a nice beginner-friendly sourdough recipe. I found a nice new blog post from Maurizzio regarding weekend baking schedules and starter maintenance, and I found a recipe from Eric at Breadtopia. Throw those together and I had a nice overnight retarded rise in the fridge. I also attempted to make crumpets with the starter leftovers. Not amazing, but edible. More like whole-grain pancakes to be honest. lol

This morning, I found that Eric's recipe referenced a video about folding, so I watched that. Somehow I had a weird conglomeration of advice in my head from several books and many web sites about how to handle dough. Eric's video, just showing how to dust everything with flour, when and where, etc. was a bit of a revelation. I've been wetting my hands to avoid sticking, but it looks like a dusting of flour is all you need (assuming your dough isn't a big puddle of flour soup). The fact that he just spread the dough out, then folded it, also news to me! I guess I started folding without the initial stretching part. Actually, I have been winging it. This morning went much, MUCH better.

Any way, even though my dough was still a bit cool from the fridge, the spreading and folding worked perfectly, as did the shaping. My dough is now proofing and I'm about to preheat the oven. So far, so good!

Dixongexpat's picture
Dixongexpat

...of the proof! Pretty happy with this result. Did not score it, the opening on the top was au naturel! Decent rise, but not as large of a loaf as I was anticipating. Still, best looking result *by far* since I started baking bread. Very pleased. :)

 

jimbtv's picture
jimbtv

If I'm doing my stretch and folds in the bowl I use wet hands. If I do them on the bench I use dry hands and a light dusting of flour. As I get better at this I am using less and less flour for dough handling. 

Your bread looks great but we're waiting for that crumb shot :-)  If you do get oven spring your crust will likely burst somewhere. Fortunately in this case it burst along the top (mostly) and looks pretty attractive and effective. I would be hesitant to trust that this will happen next time because the burst will occur at the weakest point. Many of my blowouts show up on the sides. I recommend you start using that lame and controlling where the bloom will occur.

Very nice work on this one!

 

Jim

Dixongexpat's picture
Dixongexpat

...crumb shot later :)

Again, very happy with the result. From here on out, it's just experimenting and tweaking and perfecting, right? :)

alfanso's picture
alfanso

Mixing, which I do on the bench via French Folds - no water or flour.  All Letter folds during bulk rise are done on the bench with nothing but a wet bench and wet hands.  I also try to use as little flour at any point after that.  The less raw flour introduced after the initial mix, the better - in my book.  The exception might be when folks like to give a bread that "rustic" look with a dusting of flour just before it goes into the oven, although that isn't my personal cup of tea.

But you are still getting a foothold on this craft, as we all did at one point, so you will continue to evolve and find what works best for you.

And for an early loaf as you display here, nice work.  And with intermittent fall backs, it only gets better with time and mostly practice.

alan

Dixongexpat's picture
Dixongexpat

I have to admit I really like working with the dough when both it and my hands are flour-y. It made the dough much more of a pleasure to work with, compared to past efforts. 

Dixongexpat's picture
Dixongexpat

Thanks! I'm so relieved.

I intended to score this one, just forgot. I do see one split going down the side a bit. Now I just have to think of some creative designs for next time :)

Danni3ll3's picture
Danni3ll3

I think you did a great job! That bread looks delicious!!

IceDemeter's picture
IceDemeter

Kudos for getting right back at it after such a battle with the rye soup - and for having the uncommon good sense to take a step back and go for the basics.

I'm finding more and more that all aspects of bread are very much a personal thing - and that what is "right" for one is not for another.  Everything from the preferred textures, and flavours, and shapes to whether to use wet or floured hands, and to knead in the bowl or use a mixer or redecorate your kitchen with randomly applied rye "stipple" using the slap-and-fold technique (maybe that's just me...)

I'm glad to see that you're checking out different websites and videos and trying different techniques to see what will work best for you.  I'm a "damp hands, do as much as possible in the bowl, shape as gently as possible" type --- but that could be entirely wrong for you.  Judging by the results, you're well on your way to figuring out your own personal "best practice".

Keep sharing - both the obvious successes like this one and the not-so-obvious ones...

Happy baking!

Dixongexpat's picture
Dixongexpat

Thank you, Ice and Danni!