A forum for bread baking challenges.
I'm a beginner and just tried my hand at rustic dough (80% hydration), but I think I made a miscalculation with the formula and did not use enough yeast, so, sadly, my dough didn't rise.
I only baked half of the dough, and since I know it's not a winner, I don't want to bake it alone.
My question kind of has a few sides to it so do bare with me!
I have this recipe for bread rolls and they are absolutely beautiful, the softest rolls I have ever tasted.
The first problem is the recipe is absolutely tiny, it uses just 100g flour.
It makes 4 really tiny but delicious rolls.
I have made a double batch before simply by doubling the ingredients and making 8 but if I was to make a full loaf would I be putting in too much yeast etc..if I simply multiplied the recipe?
I am making a bread that calls for 24-hour refrigeration after four stretch and folds. The dough then goes directly into the oven. I actually only have time today to make this bread. Can anyone translate the 24 hours in the fridge to time on the counter? Should I just shape, let rise, and see what happens?
Please send responses ASAP. Thanks.
P.S. I feel safe among friends here using the words "dough" and "emergency" in the same sentence. Not everyone would understand that.
I'm on a mission to achieve a more open crumb in my loaves and the goal remains elusive - hopefully folks here can share their expertise and help me improve. Thanks in advance!
Here are some notes about my most recent loaf:
- 1.5 kg dough
- 68% hydration
- 10% whole wheat
- 10% triticale
- King Arthur bread flour
- Commercial yeast
I've been making pretzel dough (50% hydration) and everything has been going great. I follow the recipe to the T and it goes perfect every time. I had a problem the past two days and I can't quite figure out what I did wrong!
This is my first sourdough loaf that has a reasonable shape but I'd like some feedback on why it blew out at the side. The cause of which is the amount of air held in the dough.
I love watching this video of Nicolas Supiot preparing and mixing large amounts of dough. However can someone explain why he is swirling water before he mixes it in with the flour?