The real deal.
Why do my sourdough breads collapse as soon as scoring is done, then spring back up in the oven? These overnight cold fermented Boules are kind of squat, yes I know. That being said, I have had grossly to mildly under proofed act the same way. Sometimes the recovery is nothing hort of remarkable!
https://youtu.be/ykLVZR7RG_w?si=XXRvbUpK5kq8o-mN
Hi,
This might be a weird /stupid question so pls bear with me, it’s been bugging me for a while and I’m sure someone here will have an insight about it.
Why does the weight of the dough change during the sourdough making process?
Sometimes I need to make 3 medium loaves out of a recipe that yields 2- 900g loaves.
So I thought I’d get the weight of the dough after the last S&F or coil folds when it goes into the last stage of the BF and split in into 3, that gave me 1,017g
We always see pictures of loaves being under proofed and understand the ramifications if the dough is not properly proofed. It can severely affect the aesthetics of a loaf of bread andspecifically the crumb.
However, What would bread look like if it was under bulk risen/Fermentation but properly proofed? Does The bulk rise/fermentation have anything to do with the aesthetics of the bread?
I apologize in advance if this was a stupid question
The title says it all. If I were in France, how would standard French bread be made?
Hello, friends.
Did you miss me? I have been keeping busy exploring south, west of San Tan Valley.
For today's exercise, I will finally bring to fruition the olive sourdough bread I have been dreaming of.
I will spare you all, every tiny detail. Stop by later for the end game.
I thought this was some kind of fluke when I first saw it, but it has now happened in my last 5 or so panettone bakes, even with different pasta madres.
I let the dough bulk ferment in a Cambro container and then use a 250ml beaker with 80g of dough to keep track of the rise. After the dough triples, I always notice a significant difference between the pH of bulk dough and that of the spy dough. The latest is about 4.95 in the beaker and 4.45 in the Cambro.
