I'm mystified. For the second time, I have dark spots/streaks in my dough. But different circumstances.
I can see that sourdough requires a certain amount of chemistry, which may be why I'm not doing well at it (I've never studied chemistry).
I made another attempt at it. My starter is doing quite well. It's USING the starter that's a problem. I used someone's basic dough recipe off this site and let it rise overnight. When it had risen, it was almost liquid, so I added more flour to it and kneaded it vigorously. It turned into a pretty fair-looking round, which I then left to rise again.
I've seen a number of posts on this topic but the answers range from vague to contradictory. I'll try to be as specific as I can to allow for more precise answers.
Tonight's dinner was homemade pizza. I put my regular dough recipe away in favor of trying an overnight, slow-fermented pizza dough. We ended up with a pizza dough that was crispy on the bottom, chewy and pillowy up top, but so unbelievably bland. This was even more surprising considering the long, cold ferentation (24 hours in the fridge). The recipe is as follows:
20 oz KAF Bread flour
~ 2 cups water
4 t active dry yeast
2 T olive oil
3.5 t salt
I'm at the end of my wits and am in need of help and ideas.
Greetings all, I've been struggling with several formulas from Peter Reinhart's "The Bread Baker's Apprentice" (or BBA, as I've seen several of you refer to it as). Everything I've tried so far has resulted in a VERY stiff dough that barely rises. Other recipes I've used from other sources seem to turn out wonderfully every time, so I'm pretty sure my ingredients (i.e. my yeast) and my technique is all right. Has any one else encountered such inexplicable failure?
I baked this bread yesterday and I would like some expert help on how to turn it next time into a more edible bread.
I am sitting here at 1:01am EST on a Saturday night tasting a piece of bread I just baked. The flavor is nice, but the bread is another dissapointment. The bread I made was the Kalmata Olive loaf in Glezer's book. However I replaced olives with sun dried tomatoes because I was out of olives. But that is not my problem-- I think my overall problem is oven spring. ALL my breads are flat.