The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

crust discoloration

TMStanton's picture

Crust Fail

November 28, 2012 - 10:07am -- TMStanton

Hi all - long time reader but first post.

I'm not a new baker - but this is a new oven and I'm working with some of the new techniques I've read about here. When I worked at a bakery (St. Honore in Portland, OR), we kept our oven @ ~200c and used hydrations in the 66.6% to 72% range - I'm comfortable working with the high hydration doughs, but I'm less experienced in the stretch and fold methods that seem to be so popular these days.

ArmsteadCo's picture

Crust discoloration

October 21, 2011 - 1:12pm -- ArmsteadCo

Hello all , I am a new baker hoping to start making larger quantities in the near future but I've had a problem today that is going to keep me up this evening baking for an event tomorrow.

I used the Ciabatta Poolish Version (which I made from Bread Bakers Apprentice)

I tripled the amount, had it ferment 3-4 hrs before putting it in the fridge overnight around 10am I pulled it outand used a warm stone on a lower rack of the oven as a proofer for an hour

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