So here's a question about how heat and humidity affect rye breads.
I am in NYC and stultifying summer has arrived. The temperature is close to 90F (above 30C) and the air is saturated at 70-85% humidity.
What are the differences between these two types or Artesian breads? Up to now I have been using my mixer to push gluten development, but all my breads are higher density and not as appealing. It would seem anticlimactic if no kneed produced a better loaf since it requires less work: just mix the ingredients, proof for 12-18 hours, shape into a ball, maybe a 30 minute rest, and into the Dutch oven.
Store bought breads are softer and more appealing, and I want my bread to share that property.
Advise?
Thanking you in advance
Nathan
I've been using the Tartine original recipe and because of my loaves typically coming out flat and spreading out of the banneton, I read on one of the threads to try and knead the dough after the autolyse for 10-15 minutes, which I did. Then I put the dough in the proffer at 75F and continued to pull and stretch every 30 minutes.
The problem now is that I'm not hardly any rise in the proofer. Did I develop too much gluten?
I use the Tartine recipe to the letter over and over and my loaves still come out flat.
I have a homemade proofing box that keeps around 85°F while I do the 30 minute stretch and folds u til it gets 30% bigger. It usually takes longer than the book suggests to get that big though.
Then after I take the turn the loaf out of the banneton into the Dutch oven, the loaf spreads.
How can I get a better oven spring?
Thank you!
Hey everyone. Quick question, what hydration do you guys use for homemade puff pastry and pie dough, and how much butter do you use? For my croissants I'm at a 48% hydration and use 30%-40% of flour weight for the butter block. I'm thinking the pie dough hydration is obviously much lower, but not sure what percentage of butter to use. And for the puff pastry I think 48% and 40% butter should be fine? Thanks!
Is it simply a coarse grind of durum wheat berries? How would you do it?
Thanks,
Yippee
Sourdough crust.
68% hydration, 10% semolina/rye, balance "00"
Proofed with 3 stretch/folds, rest, balled and 2 days in the fridge
I would like to upgrade to a for home use spiral stand mixer. It needs to mix pizza dough at a 60% hydration and bagel dough at a 53% hydration. It will never exceed 1000 g of flour. Opinions anyone.
