The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rising times

vtelf03's picture

Poor rising and cracked bread

February 21, 2009 - 8:05pm -- vtelf03

Hi. I just pulled two Honey Wheat loaves out of the oven (and I haven't tried them, although they smell good) and while they are done, and the tops are a lovely golden brown, each loaf cracked on the side. I've only tried bread a few times, and each time with a different recipe. I made some dinner rolls last weekend that were divine, and I thought I'd try some Wheat bread (my second attempt, although a new recipe - the first wasn't good at all).

beenjamming's picture

Retarding dough during its bulk fermentation

August 18, 2007 - 11:02am -- beenjamming

In every bread book I've read, it's always suggested to retard dough during while its proofing (with the exception of pain a l'ancienne). Is there any reason one shouldn't do this during bulk fermentation? I imagine the yeast population is a lot smaller at that point, so It may not have as drastic of consequences. Also, since the cold makes dough much more elastic, it may have a negative effect on doughs that need folding. Has anyone tried this?

caryn's picture

Miche from BBA

July 16, 2007 - 12:07pm -- caryn

This weekend I made the sourdough miche recipe from Peter Reinhart's BBA book.  I want to share this experience, since I was surprised how quickly the dough fermented and rose.  I followed the formula much like it was detailed in the book, using half whole wheat flour and half bread flour and the 7 oz. batter-like starter called for.

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