Proofing
Tortano- second day bake
Forums:
i plan to make "tortano" in commercial quantities in a small bakery. the product contains eggs, ham/salami, and cheeses. i've only baked this on the same day that it is prepared. in a commerical setting, could these loaves potentially be prepared on day one, placed under refrigeration, and baked the next morning?
due to regulations, this would likely have to be kept very cold owing to the eggs/meat/dairy, and it will not be able to be kept in a proofer at a more moderate temperature.
can they go directly from refrigeration into the deck oven?
thanks!
Share
When is proofing done using stretch and fold?
Forums:
I'm new to using the stretch and fold method and can not figure out when the bread has finished proofing? Before with traditional kneading I would knead till window pane and then let proof tildoughty doubled, or about there depending on the recipe. Im not sure with S&F if I should do one morotu cycle or shape for baking.
Thanks for the help.
Share
Batard Blowout - Underproofing?
Forums:
Maybe someone can help me with a problem I have been having with my batards (and to a lesser exten with boules). Recently, during oven spring my bread has been expanding to such a degree that it spills out from the docking and frequently tears the corners of the seams, making for an unsightly loaf. The bread tastes delicious and I am really happy with the crumb. There is a nice, airy matrix of holes through the loaf and there isn't a ring of dough around the edge (this one is actually a little more dense than my others because it is 1/3 wheat flour).
Share
100% Whole Wheat Sourdough Bread Problems
Forums:
I have been making the 100% Whole Wheat Sourdough Bread recipe from Sourdough Home, and have had mixed results. A few times the bread rose beautfully both in the brad pan and in the oven, and the texture was fantastic. I have, however, been unable to consistently have this recipe turn out well.
Here is the recipe: ( and a link http://www.sourdoughhome.com/100percentwholewheat.html ). I am using King Arthur whole wheat flour, AP.
Share
Bagel-Consistency Issue: Sometimes Flat and Sometimes Perfect
Forums:
I have a problem with my bagels coming out inconsistent, namely, some are flat (not desired, in this case) while others are puffy (preferred). I used Peter Reinhart's trusted recipe from the Bread Baker's Apprentice.
Share
Baking in Hot Weather: Preventing Overproofing, Compromising Flavor
Forums:
Preface: I am a beginner baker. I am trying to understand the chemistry in order to troubleshoot.
Problem: I made successful two batches of Peter Reinhart's bagel recipe. The weather in my kitchen was probably between 70 and 75F when I made them. This week, when my kitchen swayed between 80 and 85F, I made two more batches.
Share
proofing outdoors
Forums:
I have read sereral posts about proofing at 100 d.f. and since I don't have a proofer I was thinking of proofing on my patio,covered and shaded. It has been in the 90's in Modesto,Ca. I will try this soon but any feedback appriciated. Patrick from Modesto
Share
Proofed when doubled in volume? - Really?
Forums:
What would it really mean if you follow the usual instruction: "Let the bread rise until it has almost doubled in volume".
I found this interesting and funny discussion on the "Weekend Bakery" blog: http://www.weekendbakery.com/posts/the-myth-of-double-in-size/#comment-15867
Happy proofing,
Karin
Share
Pages
