The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

overloading the oven

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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