The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA by Reinhart

  • Pin It
gingersnapped's picture
gingersnapped

[crossposted to my general baking blagsite, yeastvillage.com!]

The day you find yourself laboring over a fine grained sieve sifting the bran out of otherwise a-ok whole wheat flour: might as well admit it you’re addicted to yeast.

relax piggybank, it's turkey

open up; sandwich time

Personal success: half batch + stretch and fold + autolyse with a hella wet dough and shaped! appropriately! neatly!  It looks like bread when it came out of the oven! (this is perpetually delightful and surprising)

Personal failure: forgot to score and got ants in the pants and pulled it out before the crust could fully harden.  The biggest advantage I’ve found to cooking in someone else’s oven — I tend to walk away and leave well enough alone (perhaps an important life lesson there).

zorrambo's picture
zorrambo

I followed Reinhart’s BBA French bread recipe and instructions as closely as possible. My pate fermentee fermented for 1 hour at then put it in the refrigerator for 1 ½ days. I noticed that it had doubled in size while in the fridge. I didn’t expect such a rise. I mixed the final dough using a smidge over a teaspoon of barley malt syrup, reduced the water to compensate and added about a tablespoon of flour while kneading. I added the malt because last time I made this recipe I got poor rise. The primary fermentation lasted 2 hours, temp 76°F, humidity 51%. I proofed the baguettes for 1 hour 45 minutes, temp 78°F, humidity 51%. This was longer than I expected but it looked about 1 ½ times bigger though I am not a good judge of peak rise. I slashed with a bread knife and put them in a 500°F oven with steam pan and misting oven walls. I baked on a sheet pan because I don’t have tiles. The oven temp was lowered to 450°F for 20 min, then at 375°F for 30 min then at 350°F for 20 min. I checked the internal temperature of the bread every ten minutes of bake time and it never got above 170°F after a total bake time over 70 minutes. The bottom of the bread was black and I gave up and pulled them out. I have a brand new oven with an additional oven thermometer inside to monitor the temperature. I am new to artisanal bread making but I am determined. Here is a picture of my poor friends. I am unhappy with the crumb and the thick crust.


 

TimM's picture

KA All Purpose or KA Bread Flour

March 22, 2010 - 11:31am -- TimM
Forums: 

Reading Peters Bread Baking Apprentice and notice the man says use Bread Flour. Then on page 29 he gets into gluten percentages. > 11.5% gluten = bread. < is AP


1. I am newer than new to all this bread stuff. Enjoying TFL as I read/learn.


2. Have the ingredients, tools etc to begin (sort of)


3. Decided to use KA flours to start.


4. King Arthur AP is approx 11.5 % gluten and KA Bread flour is approx 12.5%.


Q: for the formulas in the BBA, which King Arthur flour should I use.

Subscribe to RSS - BBA by Reinhart