Rising
Rising Problems with Sourdough No-Knead
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I'm having trouble getting the rise I'd like in a few different no-knead sourdough recipes. In fact, I'm not even sure how long to let the dough proof. Some recipes call for an hour or two, others up to 4 to 6 hours. I'm definitely not seeing my dough double. Any ideas how I can remedy this?
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Question about rising
Slow Rising Bread
Pain de campagne
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Hello,
Has anyone here tried the recipe for "Pain de Campagne Poilane" from Bernard Clayton's "New Complete Book of Breads"???
I made the starter last night, and followed the recipe exactly as it is in the book (page 226)
This morning I looked at the starter. It seems to be fermenting quite nicely, but hasn't risen even the slightest. And is this starter supposed to be
so watery? It just seems rather watery and thin for a starter. And the author makes no mention as to how it should be until after the "sponge" is
added.
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Flours and their textures.
Feedback regarding PR's whole grain struan
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Hi,
I commented in the recent thread that I'm experimenting with the Whole grain Struan recipe in PR's Whole Grain breads book.
I have now made the recipe twice:
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Shaped loaves not holding their shape!
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Hi,
My sourdough isn't turning out as a nice boule shape. It seems to flatten after it's long proof on the bench (it's still quite active, as it rises/ flattens out in the oven) into a flattish shape. Am I not developing enough gluten in the initial mix? Something to do with humidity or temperature of proof? Starter activity? Old flour?
The bread still tastes quite good,with nice crumb structure; but it'd be nice to have a good shape. Any advice would be appreciated. I am using Rose Levy Beranbaum's The Bread Bible, basic soudough boule.
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Salt Rising Bread
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Anybody have a good experience with Salt Rising Bread?
Locations for recipes, tips, tricks, things to avoid, etc.?
Thanks for any help.
gdubya
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