The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

doubling

  • Pin It
jrudnik's picture

Cold Rise and Gas Produced

March 10, 2011 - 11:26am -- jrudnik

Lately I have been baking from Tartine Bread and it has been mostly hits with a few misses. Chad Roberston seems to contradict himself a few times and leave some things unclear. These are my questions/concerns:


1) Sometimes my loaves bake up seemingly baked through, but gummy, wet, and unpleasantly/excessively chewy on the inside. My loaves often experience a cold retardation for about 18 hours. Could this be because of increased enzyme activity over this period of time?

Juergen Krauss's picture
Juergen Krauss

Hi,


The famous "proof until double in size" is present in almost every recipe.


I remember seeing some photos somewhere, but I can't remember.


So, here is my experiment.


I made a white dough according to RB "Crumb" (100% Flour, 70% water, 2% salt, 2% yeast), divided it after gluten development and proofed one half in a cylindrical measuring cup, the other half in a transparent pudding bowl.


This way you can see what a doubling in size looks like in a non-cylindrical bowl.


Ambient temperature was between 22C and 24C, it took about 90 minutes to get the doubling in size.


Here are the pictures.


doubling 1


doubling 2


 


In this picture I simply combined the previous two, for comparison.



 


Thanks,


Juergen

Subscribe to RSS - doubling