The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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hamletcat's picture

Over proofing?

August 27, 2014 - 1:40pm -- hamletcat

What exactly happens if the dough is over proofed?  I understand what it looks like when it happens, but I am curious to what is happening from a scientific point of view.  Does the yeast eat all the starch and leave just the gluten strands?  Is that why it is so open and airy?

wister285's picture

What seems to be over rising

August 26, 2014 - 1:51pm -- wister285

Hello to all and thanks in advance for any help you may offer.

In my quest to make high quality baguettes and pizza dough, I have run into an issue where there are some possible variables.

Initially, the goal was to make pizza dough.  This succeeded and I also used the same dough to make bread that surprisingly resembled a decent baguette.

Lately, however, my dough has not performed as expected.  While the dough tastes pretty good and bakes well enough, it has a number of problems that seem to happen during or directly after the cold ferment:

Pizza Fool's picture

Anyone use 2 dutch ovens simultaneously? Tartine country

August 21, 2014 - 9:39am -- Pizza Fool

Howdy!  I've been doubling the Tartine 3 recipe for the basic country loaf to make 4 loaves. However, it takes forever to bake 4 in a row, uses a ton of gas and heats up my house.  So I was thinking of trying to bake two simultaneously in side by side dutch ovens. Any thoughts?

Thanks!

keukaharv's picture

Shaping/Scoring Help?

August 19, 2014 - 5:17am -- keukaharv

Hi, bakers, what do we think happened here? Left and right slashes were the same on both loaves. Left ears were nice, right not so much, Clearly, I had too much overlap. It was about 50% (right slash starting from the center of the left ear) when it should have been a third. Did that cause the one opening to take over? Many thanks, Harv

Larry Clark's picture

Baker's percentage - finding total flour weight..

August 17, 2014 - 11:34am -- Larry Clark

I have a  a basic understanding of baker's percentage and use it regularly with sourdough, but now I want to make  a 1000 gr loaf of whole wheat bread using the formula in Reinhart's Bread Baker's Apprentice on pg 272. Coming up with  a total flour weight - or any flour  weight has  baffled me. In dealing with the soaker and poolish, I may have bit off more  than I can chew. Any pointers would be appreciated. 

-Larry

hamletcat's picture

Working with sticky dough?

August 17, 2014 - 6:45am -- hamletcat

Sometimes when I use flours other than wheat, my dough is really sticky.  Usually I mix these doughs with my bread maker so it doesn't stick to my hands before full gluten development.  If I wanted to knead the bread myself, are there any tips for to prevent the dough from sticking to your hands.  I've tried the slap and fold technique but it doesn't really work very well for flours other than wheat.  One example that comes to mind is low fat soy.  

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