The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Challenges

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A forum for bread baking challenges.

mrsleprechaun's picture

pineapple juice boost

May 16, 2013 - 7:13pm -- mrsleprechaun
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Challenges

I began today attempting to revive a floundering starter with pineapple juice--1/4 C. freshly ground soft wheat, 1/4 C starter, 2T pineapple juice, room temp approx 79F.  It's been about 7 hours and it is looking very happy (bubbling, doubled, smells decent).  It is now bedtime and I'm wondering if I should give it more juice, put it in the fridge, reduce and feed, or just leave it alone?

If I leave it alone now and it does not recede by morning, what do I do next?  And if it does recede?    

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bnom's picture

crust with multiple personality disorder

May 16, 2013 - 10:48am -- bnom
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Challenges

Well this is interesting.  I have struggled with my crusts ever since getting a gas oven.  It has been a long saga of trying various steaming, venting, covering interventions.   It's no issue if I bake in cast iron pan but I don't like baking boules much.  Sadly, I've lost some of my enthusiasm for baking because of this frustration.

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Kwess's picture

Proofing oven...help needed!

May 13, 2013 - 4:33pm -- Kwess
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Challenges

Hello,

i was making a firm dough and separated it into balls and then froze the dough. When I was using a proofing oven, I took the dough out of the freezer and put it right into the proofer oven. The dough formed a crust on top ...any idea on how to get rid of that Crust? It was difficult to roll out after. 

also, the recipe says that I should portion the dough into balls and let it rise for about 30 Min  will I need to do that if I'm putting it straight into the freezer and then into a proofer after thaw freezer? Thank you for the help!

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flourdustedhazzn's picture

Korn bread from Artisan Baking Across America

May 1, 2013 - 3:03pm -- flourdustedhazzn
Forums: 
Challenges

Hi all,

I've made a few attempts at the korn bread (basically an ultrahearty vollkornbrot) in Maggie Glazer's Artisan Baking Across America, and I consistently run into a handful of problems. For reference, this is an unusual dough (if you can even call it dough): 86% cracked rye, 10% whole rye berries, 4% dark rye flour, plus some sunflower seeds. Mixed wild and commercial yeast. It starts out as a granular mess and is mixed until the pentosans develop and it becomes sticky and cohesive, then given a three hour bake at 300 F (150 C).

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RebelBakingCompany's picture

Adding beer...

April 23, 2013 - 6:57am -- RebelBakingCompany
Forums: 
Challenges

I'd like to replace water with beer in several recipies.

A friend of mine brews at home and is offering up several gallons.

My question is, are their certain types that will affect the yeast? Must it be carbonated? I just want the flavor....

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108 breads's picture

Rising challenges

April 22, 2013 - 9:25am -- 108 breads
Forums: 
Challenges

Ever since I started using my starters and making sponges or levain builds, basically multi-stage dough development, my breads have taken a turn for the worse. I think some of what is happening is that I leave them out overnight and they over rise.

Three questions:

1. At what level of puffiness of the risen dough after the first rise do I know that it is time for the next stage? Photos are welcome. Specifically, if the dough has become risen and then become flat on top, should I cut my losses and start over?

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