Hello from Amelia Court House, VA
I've only recently started baking bread, and was given the following instructions/recipe:
4 cups warm water + 8 Tbs sugar + 3 Tbs yeast <- let rise for ~ 20 - 25 minutes
4 cups white flour + 2 cups wheat flour + 2 tsp salt + 1 cup sugar + 1/2 cup melted butter
Let this "sponge" rise for ~ 30 min
knead in ~ 4 - 5 cups flour (1/2 white, 1/2 wheat) - knead for ~ 30 minutes
Let rise for ~ 1 hour
I just learned the term 'blow-out' and I believe that is what happened to me this evening. I am hoping someone can look at these two pictures and tell me where I may have gone wrong.
Thanks in advance.
100% AP flour
17% peak sourdough starter (100% hydration)
Hydration of final dough: 61%
Kneaded for 15-20 (by hand)
This weekend I decided to try some AB&P Brioche. I have made Brioche from Tartine before, and assumed this would be fairly easy, as it appeared to be less labour intensive. So I mixed the dough last night, put it in the fridge and shaped around 11 o'clock this morning. The only problem is, they have risen just barely or not at all. I am making 1 loaf in a standard size pan with 2 lb. of dough. Should I let this keep rising? Criticism is accepted!