The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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Anything too geeky to post about elsewhere.

Precaud's picture

Material simulating a loaf load

April 18, 2024 - 10:49am -- Precaud
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Not sure what heading to post this under, but I guess it's geeky enuf to put here.  :)

I'm going to be doing a series of experiments in which I'll be monitoring pan temperatures over the bake cycle. And doing so numerous times.

Rather than baking actual loaves, it would be nice to have a standardized material in the pan that:
a) is consistent/repeatable
b) resembles the volume and mass of a typical loaf
c) can take the heat (say 400ºF)
d) and can be re-used

I've used rice in the past but, for a given weight, its volume is too small.

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louiscohen's picture

Mass Effect

April 9, 2024 - 2:26pm -- louiscohen
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In "Bread". Hamelman writes that he  used to think wrongly that larger batches of dough developed (gluten)  faster than smaller batches.  However, larger batches of dough do ferment faster.

He explains that smaller batches develop gluten faster because each turn of the mixer in a small batch manipulates a higher percentage of the dough than in a large batch.

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Bakes.inthelakes's picture

Best time to perform sourdough lamination (not pastry)

March 4, 2024 - 9:49am -- Bakes.inthelakes
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So I have been wanting to add lamination into my sourdough process for those that dont know its where you stretch the dough as far as you can into a window psin and fold into itself into a little package shape

 

But I cant find any set information about when you do this step, it's all very vague, 

Is it part of the pre shape?, is it during last quater of bulk fermention?, does it replace the final fold during the beginning folds?

What are the differences of doing it at these different times?

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Bakes.inthelakes's picture

Humidity and hydration compatibility during bulk fermentation

March 1, 2024 - 11:55am -- Bakes.inthelakes
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Hi I just joined here because non of my questions were ever answered on other platforms 

(to preface this is about sourdough)


 I was wondering, for different hydration % of dough what humidity % work best during bulk fermentation or really at any stage

now I've seen that higher hydration% doughs need a certain amount of humidity, but not too much or they get overhydrated and soggy before they are done fermentating, but too little will for example cause the top to form a hard layer, what are the best humidity% for different hydration%, 

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TiuingGum's picture

Rye is extending bulk fermentation time.

June 19, 2023 - 9:11pm -- TiuingGum
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I've recently started adding 4% Rye to my sourdough. I've done about 4 tests now and believe it has extended my bulk fermentation time by and 1-2 hours in comparison to no rye. Nothing else has changed between these tests including method, ingredients, dough temperature and starter. Only other factor I can think of is acidity but I'm not very versed in that and I've used the same starter and dough temp so I dont think that would be a factor?

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Precaud's picture

Baking recipe organizer app for Android?

April 24, 2023 - 4:44am -- Precaud
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My son gave me an Android tablet a couple years ago and it sits unused except once or twice a year. But it occurs to me that it might be convenient and useful to store and organize baking recipes. It lays flat and takes up less space on a countertop than a book.

Does anyone use a tablet for such, and know of a good app for it?

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