The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Challenges

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A forum for bread baking challenges.

mixinator's picture

I Can Never Get the Crust Right!

April 19, 2015 - 1:44am -- mixinator
Forums: 

I am trying to bake S.F. sourdough and I can never get the crust to come out just right.

It always turns out too pale, too shiny, hard as concrete, or not crispy enough. I can never get a nice shade of chestnut brown.

I have tried Dutch ovens, pans of water, spray bottles, baking stones, a sheet of 1/4" aluminum (baking steel) but my crusts always disappoint.

Cher504's picture

SOS!! Gas in the building has been turned off

April 14, 2015 - 7:59am -- Cher504
Forums: 

just as my dough began the bulk ferment! I'm making Eric's favorite rye today. As it turns out, they're doing some (unexpected) work in my apartment building today on the gas lines and it's supposed to be off until 5PM. EEK! 

I began the bulk ferment at 10;20 AM and it's already starting to grow. I put it by an open window hoping to slow things down, but...

(I must learn how to turn the photos around!)

Dave Mott's picture

Over proofing. Is this what it looks like, and why?

April 12, 2015 - 10:55am -- Dave Mott
Forums: 

Hello everyone. I would love some more knowledge on this subject.

In my pictures below from past bakes, would this be considered over proofing? As you can see the larger irregular hols that have moved to the outside of the crumb. From what I have learned so far, I believe it is over proofing. But why does this happen? Any scientific knowledge out there?

 

 

 

 

 

 

 

foodslut's picture

Soda Bread "Spillover"?

March 20, 2015 - 11:39am -- foodslut
Forums: 

Hoping for some guidance.

Tried making a soda pan bread using this recipe,(about 115% hydration with baking soda as leavener and acidulated milk as liquid) and got a great result.

The second time I tried it, I used Red Fife instead of stone-ground whole wheat - you can see what the result looked like in the thread photo.

It doesn't seem to have affected the quality of the bread itself.

Any ideas?

All help appreciated.

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