Since few days, my croissant and pains au chocolat are looking so bad..... Look like heavy and dense without sheet layers. I can't
understand what happens. Have a look at the end of this post, you will understand perfectly !
There is my recipe and method :
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?
Can anyone recommend a proofing temperature for babka using commercial yeast? Dry vs cake? Thanks! Nigel and Regina
I left a loaf (Sourdough with durum flour) to rise overnight in a banneton on my windowsill (it was quite cold there), then turned it out to bake, and it smacked down onto the sheet and flattened. Can I re-shape it and stick it in the fridge to rise again? I mill my own flour and used my last sprouted durum, I really can't throw this dough away! I'm so upset!
Perhaps i can knead in some more starter to make it rise again, or can I just re-shape it and put it in the fridge to rise again?
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.
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).
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.
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.