Artisan Baking

Scoring high hydration loaves

Forums:

I'm using a craft knife and finding it good for scoring medium hydration loaves and of course low hydration ones are very easy also, but I still cannot score high hydration loaves such as french baguettes, etc, they simply ruin the shape of the loaf and I'm scared that will spoil any oven spring too.

Should I buy a razor blade and fashion myself a decent lame ? will that solve the problem or are my high hydration loaves just too wet ?

recipe is:

flour 500gms

water 375 gms

yeast 1/2 tesp surebake

salt 10 gms.

Share

Liquid Levain petered out

Forums:

Artisan Baking

My liquid levain was going great gun while I had it out on the counter and was feeding it twice a day. I wasn't planning on using it for a week so I put it in the fridge. I took it out yesterday and refreshed it; it rose only a little and had a bunch of liquid in it. I stirred the liquid in, but it is refusing to grow. Any idea what is going on and what I should do from here?

--Pamela

Share

What kind of whole wheat flour to get for bread?

Forums:

Artisan Baking

I have read somewhere here about people ordering whole wheat flour from people, who grow organic wheat and grind it to your specifications right before mailing it to you. I am about to order a 10lb bag to try, but don't know how they should grind it. I bake whole wheat bread, including sourdough. I would appreciate any advice. Thanks!

Share

Dough folding

Forums:

Artisan Baking

I want to ask a question about folding. I understand you fold the dough to strengthen the gluten and to minimize the amount of mixing. But what should I be looking for in the dough that would indicate how many times to fold it? I seems to me that even 1/2 fold will have a big impact on the end result but I just don't know why I would want to do 1/2, 1, or even multiple folds to the dough. I would sincerely appreciate if any of you can help clarify this for me.

Share

Reinhart's 5 hour loaves

Forums:

Artisan Baking

Bread Baker's Apprentice cites formulas for French Bread and Ciabatta (start ti finish in 5 hours) with large percentages of pre ferment (160) to produce loaves with the qualities of much longer fermented doughs. Anyone have opinions for or against this? Is it just to simplify the process for home bakers?

Share

freezing pre-ferment

Forums:

Artisan Baking

It's ok to freeze a pate fermentee, right? Any downside?

Share

Did I overbake this?

Forums:

Artisan Baking

I baked a rosemary olive oil bread. The dark crust looks awesome to me although I prefer it a bit lighter. However, considering that even the scoring areas are dark, I think I overbaked it. What do you thin? The internal temperature just made it to 205F. Smells awsesome and I think it'll taste fine, but I'm wondering.

http://farm3.static.flickr.com/2069/3533386475_31b8d89e40.jpg

Share

Bread recipes using whole milk

Forums:

Artisan Baking

I have 2 1/2 cups of whole milk that will expire on the 18th. I bought it for making the Classic French Fruit Tart in the Art and Soul of Baking... it turned out delicious, so far I am loving that book.

Anyone have any bread recipe suggestions that call for whole milk? Or any baked good that requires it?

Thanks.

Share

Weighing Flour

Forums:

Artisan Baking

I hear people extolling the virtues of weighing flour instead of just measuring, but I'm curious about why.

Since the amount of flour actually used varies depending on humidity etc. how can such exactness make any difference?

Share

Mark's Ciabatta

Forums:

Artisan Baking

I made Mark's Ciabatta today and it was absolutely wonderful. I would post pictures, but I haven't figured out how to upload them. I couldn't wait for it to cool, had to have a piece buttered right out of the oven. it made 4 loaves and I think my nephew is polishing off most of them as I type. It didn't look as pretty as many I have seen here, but it made me proud. I loved the folding technique and this will definitely be added to my weekly baking efforts.

Thanks again Mark.

Carol

Share

The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Baking

Scoring high hydration loaves

Liquid Levain petered out

What kind of whole wheat flour to get for bread?

Dough folding

Reinhart's 5 hour loaves

freezing pre-ferment

Did I overbake this?

Bread recipes using whole milk

Weighing Flour

Mark's Ciabatta

Pages

You are here

Artisan Baking

Pages