Challenges

Seam side up not splitting

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Hi all. Been baking in cast iron pots for years now. I learned to put the boules in the pots with the seam side up and not score the loaves, instead look for that natural crust slash. I love that rustic look.

Well, ever since I moved to baking in cookie sheets in a professional oven with proper steam function, my loaves rarely split like they used to. (Check pic)

I do preheat the baking sheets and add good steam at the start of the bake. Am I gonna have to start scoring my dough?

Clues? Advice?

muchas gracias,

Bryan.

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Panettone Crumb

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Challenges

25018809_534779473540782_5012628714521886720_n.jpg

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Help, moldy starter on day 9

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Challenges

My starter is on day 9 now, and the 2 last mornings it's had a thin layer of white mold on top. Yesterday I fed it twice after the first night with mold, and all was good, it smelled fine and little bobbles came all over. This morning the mold is back, it's thin but with lots of bobbles on the surface. It still smells fine slightly vinegar and alcoholic. I did not remove the mold but cleaned the glass bowl I am keeping it in. I read yesterday that as long as the smell is good and the starter awakens after feeding, it's usable??

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Overnight Whole Wheat

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Challenges

Hello all,

new to posting in this forum. I've been having difficulty with an overnight whole wheat sandwich bread recipe from Peter Reinhart's "Artisan Breads Every Day". I've had success with bigas/soakers, sponges, or other methods for whole wheat. However, whenever I try the overnight method, during the second (final) rise, I always end up with large, unattractive bubbles in the crust. This is the only issue I've had, otherwise the browning seems to fine, as well as the crumb. Any ideas out there as to why this might be the case?

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Poolish

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Challenges

I've been having good luck with Ken Forkish bread recipes but today I forgot to add the yeast to my final dough. My poolish was lovely and active, when the final dough didn't rise much in 3 hr I realized I'd forgotten the yeast. I just added it, after waking it up in a couple Tblsp warm water. I pinched and folded as I would when mixing the final dough. I put the tub in the oven with the door closed, my fingers crossed. Has anyone else out there done this? How did it work?

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Bread Newbie - - where to start?

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Challenges

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Baker's scale. Am I getting this right?

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Challenges

This is an example. Trying to wrap my head around this.

Let's say there is a recipe that makes one 15 inch loaf. Calls for 5 cups of flour. 20 oz water.

I would like to make this recipe fit two nine inch pans. Estimate seven cups of flour.

reference,

1 cup of flour = 5.5 oz

1 oz water = both weight and volume.

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Where to buy whole grain/alternative flours?

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Challenges

Hello all!

I see a lot of recipes on here including flours such as red fife, buckwheat, spelt, etc. I also recently purchased Tartine Book No.3, which focuses on whole grains. I used to live in Austin, Texas and had a great relationship with a miller there (Barton Springs Mill!) but have since relocated to Baton Rouge, Louisiana. There isn't much of a bread scene here, and the most exciting thing I've been able to find is white rye. I looked into ordering online from Anson Mills, but you have to buy 10 lbs at a time, and I don't have the freezer space for that.

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Dough never reaching window pain.

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Challenges

I've been making my own bread now for 5 weeks. I've used a large food processor, stand mixer, stand mixer/by hand and by hand kneading. Never reaching the window pain stage. Used both KA and Pillsbury bread flour. Same results. Bread turns out great. Well risen, even sized and spaced small holes. I've tried kneading up to 20 minuets with the same results. When stretching under and folding to shape the final loaf the surface can stretch apart.

Question is do I need help? If the crumb of the bread is right is the window pain that important?

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Quicker leaven?

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Challenges

My current leaven build for a single loaf (double for two loaves) is:

20g starter
119g water
96g APF

I leave this out overnight to ferment; by the morning it's ready.

I'm interested in exploring a quicker leaven recipe, though; maybe one that can be ready to go in a few hours.

Would this just be a matter of increasing the amount of starter I use in the leaven? If so, by what amount should I increase it? Double? More? Less?

Thanks!

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Challenges

Seam side up not splitting

Panettone Crumb

25018809_534779473540782_5012628714521886720_n.jpg

Help, moldy starter on day 9

Overnight Whole Wheat

Poolish

Bread Newbie - - where to start?

Baker's scale. Am I getting this right?

Where to buy whole grain/alternative flours?

Dough never reaching window pain.

Quicker leaven?

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