Challenges

Crusty film on my proofed bread

Forums:

Hello,

I'm about a month new to sourdough bread. I've had pretty decent success so far, however, I have run into the same crusty film each time.

This film forms over the top of the levain, and I just stir it back in. No biggie. It then forms on the top of my loafs during their final proof overnight in the fridge, making slashing the top difficult, as the film catches on the knife and moves the whole top of the bread. The bread also doesn't break open like I'd expect.

Is there something I can do differently? Where am I going wrong?

Share

Crust on Hamelman's Rustic Bread not crunchy/crispy??

Forums:

Challenges

On to my 5th Hamelman formula. Tried the Rustic Bread last night and while everything seemed to go according to plan, the crust ended up not crispy/crunchy as I like and expected.

Of all the breads I've tried so far (Pain Rustique, Country Bread, Vermont Sourdough, Vermont Sourdough with Wheat), all had a beautiful crisp, crackling crust. I used the exact same technique - preheated stones in the oven at least 30-45 minutes, pre-steam with a few ice cubes, full steam with 1 cup boiling water, bake according to his recommended time.

Share

ahhhhhhhhh!@!$!

Forums:

Challenges

That is all

I'm sure you've been there.

Share

Help with Hamelman

Forums:

Challenges

I recently made Hamelman's Vermont Sourdough. Flavor was great. I got wide open/and irregular holes top to bottom. However, where there weren't biggish holes, it was quite dense. The rise was terrible, maybe 2.5 inches.

I'm struggling with Hamelman's rising times. They are so much shorter than Forkish or Robertson. Those guys ferment for much longer. Hamelman's times are almost like he was using commercial yeast.

As far as I can tell, the differences are as follows:

Share

Help! Hot Cross Bun issues

Forums:

Challenges

Okay, this is a new one on me. I'm tired, cranky and frustrated, trying to make hot cross buns. I have twelve dozen to make over the next week or two, so this is not a good thing.

As background, I made a whole bunch of these last year. They were a bit tricky to shape but worked out very well. I also make breads of all different types and hydrations (not a newbie), some with fruit and things (including spices, including cinnamon) in them, some with enriched dough. So, I feel like I have at least some experience.

Share

HELP! Stiff (60%) pre-ferment didn't budge in 12 hours?

Forums:

Challenges

Hi all, new to the board and new to more serious bread baking (introduction post here: http://www.thefreshloaf.com/node/51354/so-glad-i-found-site). I am hoping all you experts can provide me with some guidance.

I made Hamelman's Country Bread last night and while it was messed up from the get-go, it turned out okay (but not GREAT). HOWEVER I am trying to troubleshoot my issues so that I can try again tomorrow to make sure I have the techniques down.

Share

eric's rye dough help

Forums:

Challenges

I have made Eric's rye bread years ago and loved it. but today my scale may have gone wonky and i may be short 100 grams of clear flour. ugh! the dough is super sticky, but i am not sure if it is normal. will it bake ok? the dough is in my proofer until it doubles....do i let it go or add flour now? would hate to waste all these ingredients and time.

Share

Help - I broke the bowl my sourdoufgh starter was in and I need help

Forums:

Challenges

I have a sourdough loaf that is rising and as I was putting it in the fridge, my starter fell out and the glass bowl broke. How can I use my existing loaf to make another starter? Do I just take a small amount of the loaf dough and refresh it? Thank you - Marie

Share

Sour Dough Batard

Forums:

Challenges

I've been baking with my whole wheat sourdough starter (my family fondly call it the monster) that I started two years ago from King Arthur's recipe online. I have pretty good consistency using the following formula that I developed over time.

1 Cup Starter

2 cups water

1LB 6.5 oz bread flour

1TBS salt

Share

Commercial Oven Vs Dutch Oven, Crust doesn't crack, No Ear visible.

Forums:

Challenges

I like to share my biggest challenge and i think i have hit the wall again. I have invested heavily into a Taiwanese Commercial Deck oven called Sinmag. What upset me the most is that this oven doesn't works the way I was expecting it. After a great time spent on researching the net, almost all the reviews and comments were very positive about the commercial deck oven. So i went on and bought a new one with stone built in and steam injection specs.

Share

The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Challenges

Crusty film on my proofed bread

Crust on Hamelman's Rustic Bread not crunchy/crispy??

ahhhhhhhhh!@!$!

Help with Hamelman

Help! Hot Cross Bun issues

HELP! Stiff (60%) pre-ferment didn't budge in 12 hours?

eric's rye dough help

Help - I broke the bowl my sourdoufgh starter was in and I need help

Sour Dough Batard

Commercial Oven Vs Dutch Oven, Crust doesn't crack, No Ear visible.

Pages

You are here

Challenges

Pages