I am preparing to give challah as Holiday house gifts in Spain, the three attemps have lacked the bulbous protuberances that I remember from Clevelands finest jewish bakeries.
What can I do to make the big bumps come out? They are theere when the bread is braided, they disappear upon baking with the oven spring
Made these crown challahs today that have an apple butter filling. Taste wonderful, but look like they exploded. Any suggestions on what is causing this? Too much oven rise? How do I avoid that? It is a woven loaf not a pull apart bread which it looks like.
Performed the bi-daily bake tonight and was totally suprised with the amount of oven spring. The loaf nearly blew itself apart! You can barely see the slash pattern..., I've decreased the time of the bake to around 36 minutes with the first 15 minutes under the stainless steel cloche. Find out tomorrow what the crumb looks like.
Hi, I'm dave, long time lurker, I decided to post a question here to see what I am doing right/wrong :D
I've been doing quite a bit of baking from Peter Reinhart's "Whole Grains" book. I made the Whole Wheat Hearth Bread last night and have been experimenting with additions to the bread - last night's addition was sun-dried tomatoes and basil.
I've been working with the 'Artisan bread in five minutes a day' master recipe, tweaking and adjusting and I've gotten just about everything the way I like it: thin, crackly crust, lovely open cell crumb, and slight tang in flavor. The only problem is that I get little to no oven spring.
Here are my modifications:
Hunk of dough held back from last batch (dissolved in some of the warm water)
3/4 tablespoon yeast
1 1/2 tablespoons coarse (kosher) salt
3 cups lukewarm water
2-3 cups white flour
I am sitting here at 1:01am EST on a Saturday night tasting a piece of bread I just baked. The flavor is nice, but the bread is another dissapointment. The bread I made was the Kalmata Olive loaf in Glezer's book. However I replaced olives with sun dried tomatoes because I was out of olives. But that is not my problem-- I think my overall problem is oven spring. ALL my breads are flat.