The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

troubleshooting

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spacekadet's picture

Flat loaf with little oven spring but a nice flavor

December 4, 2009 - 10:17pm -- spacekadet
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Hi all,


I'm a bit new to sourdough baking, and freeform baking in general.  So bear with my newbie questions!


I've tried a few loaves with the my sourdough starter, both wholemeal and a mix of whole and white flours.  The sourdough seems perfectly active and the dough always rises nicely (doubles in size) during the first rise.  The trouble starts between the second rise in the proofing basket and putting it into the oven.

ggmauro's picture
ggmauro

Anyone have expertise in production baking? I am a chef with little natural leavening baking experience. I can make a mean loaf with commercial yeast, but alas, cannot seem to get the the "old fashioned" thing down. I am determined to do what ever it takes to make the absolute most natural and best loaf in las vegas and in my restaurant. My main complaint is that the loafs are too heavy. If I try proofing them for longer they are lighter but become "over-proofed". i.e. extra heavy crust that is extremely hard and crunchy. Please let me know if any of you can lend me a hand in troubleshooting my production.

Thank you,

Giovanni.

staceass's picture

Am I The Bread Baker's Flunkee?

June 17, 2008 - 12:44pm -- staceass

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?

danmerk's picture

Glezer's Book or is it me--oven spring?

June 16, 2007 - 10:21pm -- danmerk

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.

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