grotesque eruptions
why do some of my batards erupt through the crust and others, from the same batch, do not. i'm so frustrated. i cannot seem to achieve any consistancy with this bread. the original formula is written thus;
flour - 100%
yeast - 1.1%
water - 67.2%
salt - 2.7%
cereal - 33.33% (this is a mix of ten grains that are stone ground by a local miller)
the note on this says that the cereal mix and vital wheat gluten are included in the flour.
preferment
100g bread flour
0.8g yeast
4.6g malt
177g water
final dough
200g bread flour
2.4g yeast
12g vital wheat gluten
cereal mix
100g cereal
100g water
8.3g salt
i have increased 3x via bakers percentage to produce 6 loaves at 1lb 5oz, or 595g
preferment
586g flour
5g yeast
28g malt
1037g water
final dough
1172g flour
14g yeast
70g vwg
49g salt
586g cereal
616g water
the poolish is mixed and covered w/ flour mixture. it ferments a rm temp for 1hr and is retarded overnight.
i mix it cold on low for 2-3 min. until hydrated then on med. for 7-8 min. ( i have a moderate window ). there is a 20min rest after which the salt ahd cereal are mixed in. (the 616g of water has been boiled and added to the cereal the night before. the cereal has also been previously toasted.)
the batch is bulk fermented for 1-1 1/2 hrs., gets a stretch & fold, proofs another 45min. or so. scaled, divided, shaped and proofed for a final 40 min.
bake at 425f in convection oven 20-30min. steam is introduced at the start and vented during the final mins of baking.
the crust and crumb are beautiful but....
where can i begin to make changes to correct this?
thanks,
Bob
Based upon what you've written here I'm fairly certain that the problem is not in the ingredients or percentage of ingredients. Where you say "others, from the same batch, ..." solidifies that theory in my mind.
So, IMO, the only other place you can look is in how the dough is handled and any variables in the oven.
thanks, flournwater. that certainly does narrow the list of suspects. and i appreciate your having taken the time to look at all that. the dough is handled 'prodcution style'. that is, each piece gets no more attention than the next. after scaling each portion is degassed and rolled into a typical almond shape and couched.
i admit to experimenting with various shaping methods but always use the same method with the entire batch.
I'll pay closer attention to how tightly i roll this next batch.
thanks again,
Bob
Hi, Bob.
I agree that your problem is most likely with shaping, but also may be due to under-proofing, which can lead to excessive oven spring.
The issue with shaping is not how "tightly" you form the loaves but rather that you be sure to form a complete, smooth "skin" of gluten and that you make sure your seams are well-sealed.
Good luck, and let us know how you fare.
David
David, thanks for the advice and encouragement. i have shortened the final proof because the dough was bursting on the couche. excluding the oven for a moment, i must agree that it most likely an issue of handling. i have tried several approaches. the first was simply to divide and shape. the result was a large batard with soft crumb. i was asked if i couldn't create a some what denser crumb, which i accomplished by preshaping the dough, rolling it loosely, allowing it to rest, 20 min maybe, degassing and reshaping w/ a final proof of about 40 min. the reshape was a bit problematic though. smaller package to work with. it did produce a denser bread but bursting dough on the couche or in the oven continued. i considered the oven, which is a rack type convection. i can't defeat the fan and i though it might be baking the skin before it had a chance to fully rise??
i make this bread alot. i'll employ your suggestions and get back to ya.
Bob
Hi Bob if you think it might be the shell of the loaf setting before the oven spring is completed you could try some boiling water in a tray in the bottom of the oven,
and or as well mix up a paste from some cornflour and water 1 teaspoon and half a cup of water brought to the boil to make a paste (micro wave works well with this) brush it onto the loaf, its great if you want poppy seed or sesame to stick on too, it will also give a nice shine to the finish
regards Yozza
yeah man! sounds like a dutch crunch. i really like the texture and flavor of corm meal. rice flour gives a nice result, too, but i never occured to me to try it here. which is why this site is so great. so much experience in one place. my cap is off to Floydm with many thanks. may his bread knife every be sharp.
and to you Yozza. i'll try this soon.
Bob