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.
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 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.
I think I may be having a problem with my oven. I turn these beautifully shaped boules out of their bannetons, slash them (and manage most times not to deflate them) and in the oven, they brown, but there's not a lot of spring. I have the problem also with my other breads, but it's more noticeable in the boules. My oven does have an air circulation problem--even though I use baking stones, if I try to make a standard sandwich loaf of bread, it will rise up very high on one side of the bread, and normally on the other. I never had that problem before I had this oven. So I don&