Proofing proceedure question
So what exactly is the best way to proof? Keep the loave moist with a spray of water once in a while or cover them with damp or lightly wet towels? Or just let the surface crust form?
Help!
So what exactly is the best way to proof? Keep the loave moist with a spray of water once in a while or cover them with damp or lightly wet towels? Or just let the surface crust form?
Help!
I've always been a little sad that because I use a linen tea towel to line my baskets, very little (if any) of the pattern of the basket shows through in the flour on the finished loaf. (I do have one small round basket that looks very natural / foodsafe, so I have tried that one without a towel, with good results. But my other baskets kind of look like the wicker may be chemically treated, so I didn't want to try them.)
a newbie question: for sourdoughs, we do (at least) a bulk fermentation followed by shaping and proofing. what is the purpose of the proofing period? is it to
1) allow bubbles to get larger (for a more aerated dough going into the oven)
2) increase the yeast population (for more oven spring when the dough finally gets in the oven)
3) some other reason?
I've been baking successfully for a few months now, french bread with packaged dried yeast, one loaf every weekday.
Thought I was turning into an expert.
Suddenly my doughs won't rise. No matter how long I leave them.
And they don't suddenly explosively rise and fall down again while I'm not watching. They don't rise. At least as best I can judge.
I've proved my yeast and it is excellent, works no problem.
The ambient temperature around here recently has been usually better than 32C - 89F.
Hi all:
I am working on a sourdough rye right now. It's on its second build, is proofing in the fridge, and due space and time issues has been there since Saturday afternoon. By the time I bake it this evening, it will have been proofing for nearly 48 hours. Am I still going to have bread, or will I likely just be baking a HUGE starter?
Any advice would be helpful.
Thanks,
Igwiz
High I am new here and this is my very first post! Extremely informative and vibrant forum, I am so glad I found it. I have been learning so much by browsing, at least what can be learned by reading.
So I shaped a sourdough boule last night and put it in the refrigerator. This morning when I took it out, this is what I saw:
Any idea why I might have gotten that blowout on the left side? I shaped carefully with good surface tension. Could I have let it bulk ferment too long (~9 hours) before shaping?
I just started a new job where one of my tasks is to keep the restaurant supplied with fresh bread for their bread baskets. The exec chef and I have decided on a baguette of some type (I'm thinking something like a whole wheat molasses dough), a 7-grain epi, and a sundried tomato fougasse.