Pre-shape, shape, score…
Having successfully followed Abe's advice and restricted the cold retard to just the bulk fermentation, the next step seemed to figure out the best way to score for optimal rise/bloom/oven spring.
This was basically a rerun of the previous bake, except that the add-ins were ground dried clementine peel and poppy seeds, as well as the multi-grain scald.
I started off by blowing the pre-shape, rolled them into logs, rather than boules, which was my intent.
Anyway, what is it about the shaping on the first loaf that just doesn't seem to go right? I know I'm not supposed to, but the first batard didn't feel like it had enough tension, so I patted it back out and did it over. Having rectified my error, I let the two boules bench rest for 30 minutes.
And, I finally remembered to hunt down a "small, clear, straight-sided container" so I could really try judge the final proof, rather than just winging it. I deliberately set it out on the bench before dividing and weighing so I would make sure to take some off and stuff it in the container. Well, obviously it was so clear, that I forgot it -- just didn't see it, didn't even remember until after I'd scored the loaves. Mmmph. Next time.
I got the impression that the "letter-folded" loaves rose more uniformly than the "backward crossant" one, so this time I shaped both in the letter-fold fashion and scored them differently.
So, the loaf on the left was the first one -- bungled pre-shape, twice-shaped and scored with two parallel cuts along the axis of the loaf. The second one was scored on the diagonal, possibly not as deeply as the first one -- I'm still having trouble judging the depth as I cut.
Well, is the mess on the left-hand loaf from bad shaping, or did I score too deeply and too far towards the end of the loaf? I guess the only way is to shape and score the next two loaves in exactly the same fashion, and see if I get exactly the same results. I'm willing to bet I won't :-D
Update: crumb shot
Thoughtfully provided (with a little prompting from granny) by grandson. This is the loaf on the left, with bad pre-shape and wonky scores, but the cross-section looks okay to me. Crumb isn't too dense, for which I'm thankful.
The saga continues…
Comments
And I couldn’t tell for the pictures that you had scored one parallel to the axis of the loaf. The cuts must have angled as they rose. I can’t tell but is the one on the left slightly higher than the one on the right?
that I have done the shape, not happy, reshape thing and it really didn’t seem to hurt the loaves at all compared to the ones I did correctly. I think bread dough is a bit more resilient than we give it credit for.
that first one properly. Thankfully, there's always a next bake!
it's the one on the right that looks like it rose better, but maybe that's because the one on the left spread so much at the big score. Yeah, the parallel cuts turned into teardrops as they opened.
But thanks for the kind words!
Poppy seeds and multigrain scald? Wow! that sounds like a wonderful combo. You're very adventurous when it comes to add-ins, Carole.
I think the one on the right did better with the scoring and oven spring. Both look marvellous though.
I wanted to do a lemon-poppy seed loaf, but was out of not only lemon zest, but lemons, too -- and just didn't feel like going back out to buy two lemons. I remembered that I had some dried clementine peel waiting to be ground, so figured that this was the time ;-) Procrastination pays! And the scald is for the crumb.
Thanks,, I agree, the one on the right kept its shape better. Whether that's due to the scoring on it or faulty shaping on the other one will be explored in the next installment. Stay tuned!
The one on the right looks a bit more Italian or JDR is all:-) Love the dd ins too. Your baking is coming along nicely and soon you will be doing thos n your sleep and not have remember anything! Well done and happy baking DW!
Must be my Lower-East-side roots showing. Italian and JDR sounds about right ?.
Thanks for the kind words about my progress, I've certainly taken my time about it. The next level will be when I learn how to interpret your formulae and take from them what I can (no sprouting, drying or milling for me). That one's gonna be a big step.
Keep on baking!