Challenges
A forum for bread baking challenges.
What's causing these small holes in the bottom crust of my loaf?
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Hi all,
I'm having a curious issue with recent loaves. The bottoms are pock-marked with small holes. Can't figure it out. Here are four pictures of the most recent bake (bottom, top, just after cover removed in the oven and crumb). This is what I'd call a country rye loaf. Any ideas?
Stats below:
Recipe (75% hydration)
AP Flour (Trader Joe's ~11.6%+ protein) 280g
Rye Flour (bulk whole grain dark rye) 80g
Water 260g
Levain: 80g (100% just at peak fermentation)
Salt 8.3g
Method (Dough temp 23-26C (74-78F)
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Baking Soudough on a Pizza stone
Cake batter that has no eggs but must use milk
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Hi All, I have spent the past 9 years perfecting all of my baking to accommodate my son’s severe food allergies.
He recently passed a baked milk challenge and I am to bake cakes with at least 1 cup of milk in it. Unfortunately I cannot use eggs because he is allergic to them. I have spent the past week trying to make a moist cake that has milk and no eggs in it. I have had no success. They are dense and aren’t cooking all the way through.
Help please! Thank you for any insight!
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WW Bread Gummy Problems
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Hello,
I've been trying to make whole wheat bread with minimal ingredients. Made about 4 different loaves, and each time find the bread gummy and wet.
This bread included:
150g bread flour sourdough discard (100% hydration)
200g WW bread flour
100g bread flour
6g salt
1/4 tsp yeast
82% hydration
Process was:
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Fermentation
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I’m bulking my dough (25-27% fresh milled) around 72 for 4-5 hours and retarding in the fridge overnight. When I slash it in the morning before going into the oven the inside looks like soup- no clearly defined bubbles. My fridge sits around 38 degrees, and dough goes in shaped around 2-3pm to be baked at 6am the next day. I can’t tell if the bulk is too little, too much, or if the proof is too little or too much. Oven spring is good in my cast irons but sometimes will not produce an ear in the Rofco. I can’t get things consistent. Help! Thank you!
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Cold house
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I'm renting a house in Colorado that was built in the late 1800s. It's been updated. But the heaters are actually air conditioners that heat by drawing air from outside. They work for the most part, but more often than not the kitchen is less than 70 degrees.
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Forkish 50% Whole Wheat with Biga
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I'm a new enthusiast and have had a few successful loaves, particularly with Forkish's FWSY recipes. I always follow his instructions carefully (including water temps, etc.). But, on this 50% whole wheat loaf with biga, the loaves just didn't seem to spring up in the oven, and the crumb seems dense. I had a similar problem with the Overnight County Brown Levain recipe. The loaves taste great, but the shape and crumb lack the aesthetic beauty of taller, more airy loaves? Is this the crumb and shape one would expect for a 50% whole wheat loaf?
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Light, airy, chewy baguette with very thin crust?
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Hi,
My favorite baguette EVER (outside of France) was from (I'm embarrassed to say) a west coast bakery chain that no longer exists, called "La Petite Boulangerie". The individual stores received their loaves par-baked and frozen (yeah, I know...) and they would thaw and finish baking each morning.
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Size of mixer vs flour/dough capacity
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Hi ! I have a 5 quart Heavy Duty lift KA mixer. Will it handle almost 8 cups of bread flour for bagels ?
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