The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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HappyHighwayman's picture

Fridge-aged dough came out weird (Sourdough)

April 15, 2014 - 5:54pm -- HappyHighwayman

Standard tartine recipe, did 4-5 hours bulk rise then transferred to counter for 30 minute rest and into proofing baskets. Put in fridge for 20 hours at like normal fridge temp (i.e. likely too cold for long bread proofing).

 

When I removed the dough didn't look like it had risen much, but it sprang back quite nicely in the baking and looked great:

fermento's picture

Coke can steamer

April 11, 2014 - 6:35pm -- fermento

I have never been entirely happy with my steaming methods in my home oven. 

The Tartine 3 book inspired me to get a Dutch oven, resulting in very pleasing crusts - thin, shiny and very crisp. It also inspired renewed efforts to improve steaming when baking loaves without the container.

A cast iron pan brought some improvement - a couple of minutes on the stove top on high heat, and pouring boiling water into it in the oven brought furious (and potentially dangerous!) boiling off, though the cooler boiling water soon swamped and cooled the cast iron vessel. 

Jane Dough's picture

Sassafras Bread Dome

April 11, 2014 - 5:40am -- Jane Dough

Hi All,

I got a Sassafras Bread Dome for my birthday.  In anyone's experience what is a reasonable amount of bread dough for the dome?  I'm thinking it will hold a couple of lbs easily but I'd appreciate someone else's experience here.   Also do you mist the dough at all before putting it in the oven to bake?   It will be covered so obviously no steam will be applied on the oven floor.

Thx in advance.

 

 

gmagmabaking2's picture

We 3 gmas are back on schedule!

April 10, 2014 - 9:45am -- gmagmabaking2

Hello again. We have been off schedule, working on hand embroidery projects and things, because I had ankle reconstructive surgery on March 3rd and was on "non-weight bearing" status... we still baked... especially Barbra and Helen... and shared with each other on a daily basis, but not really on a "let's bake together" schedule. But now we have jumped that hurdle and are off and running... (not really, running, LOL)... 

bnom's picture

If you work with wet doughs, read this for a "handy" tip.

April 8, 2014 - 2:53pm -- bnom

For those of you who have adopted the stretch and fold in the bowl technique, I wanted to share a handy (pun intended) trick.  I discovered it yesterday when I needed to take my tub of just mixed dough with me to a meeting so I could do some S&Fs during the first proof.  Given the constraints (lack of sink, etc), i decided to bring along some nitrile gloves that I could slip on and off for the S&Fs.  

sirrith's picture

Pain de campagne troubleshooting

April 6, 2014 - 7:41am -- sirrith

Hi,

I've been trying to get nice open crumb in my bread for a while now.  This represents the best I've achieved so far, I'm not unhappy with it, but there are a couple of things I would like to ask.  I'll first go through my method though.
The recipe was:

100% flour (80% French white T65, ~9% protein.  20% strong WW, ~14% protein)

65% water

2.5% salt

1% ADY

I skipped the poolish phase because I didn't have the time today (I normally include it).

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