A forum for bread baking challenges.
I've made this ciabatta style 77% hydration bread using .004% traditional yeast in a baguette pan about 40 - 50 times and suddenly I get bulging. The seams were well sealed and still obviously on the bottom of the loaves. I slashed the tops for oven spring and don't know what caused the 'bulge'. Can anyone help me understand?
Hello! I picked up a springform pan today to make my first cheesecake. I removed the label from the top portion of the bottom part of the pan, but apparently there was another label attached to the bottom with that super sticky glue that I didn't catch before baking the cake. The pan was in water, which is the main source of my concern. My question now is, is the cake ruined or is it still safe to eat? I know a small amount of water seeped into the inner part of the pan, which is why I am slightly concerned.
Thanks for your help!
i am trying to creat a simulair crumbstructure for a while but I can't get it right. what i know is. They use levain.and a little bit of yeast and t65 flower. they Aldo use twi different pre ferments. The dough shaming is with a machine. So the dough cant be high in water percentage.. So who knows. The bread is from a artisanaal bakery in france.
I've been puzzling over something for a while. My every-day bread is an 80% hydration, 20% wholemeal sourdough with a long cool ferment - it's along the lines of Tartine country bread. I form and then proof in a banneton with a linen liner, and turn-out without issue for baking. However when I first started using the banneton on such a high hydration dough, I had problems with it sticking. I liberally dusted with bread flour, but my dough stuck horribly.
My family has made 100% whole-wheat bread for a long time and we all love it to pieces. I have taken over responsibility of family bread-baker for the past 2 years and thoroughly enjoyed it. However, within the past month or so, the bread suddenly ceased to rise nearly as well. I found it puzzling, because I was doing everything exactly the same as before. In fact, I made quite sure that I was doing everything just the same. I then began suspecting the flour as the cause.
Can one re-bake a loaf that sounded hollow when it was tapped after baking completed, only to have a small amount of dough stick to the tester?
I'm still quite new at sourdough baking but tried my hand at an Eastern European Black bread, which I baked in a Pullman pan. I don't know how well you can see the surface of the loaf, but it is decidedly hollow. I followed the directions precisely.
I have worked in bakeries for two years, but have only begun baking at home more recently. In attempting to adapt some the recipes I know to home baking, I've had trouble getting the gluten development needed, especially for wet doughs.