The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Alchemist42's picture
Alchemist42

Doughy center

Hello all.  I am very much hoping you good folks can assist me in sussing out my recent loaf troubles.

I've searched the site for gummy and doughy issues and clearly it has not helped.  So it appears time for some person to person interaction.

Here is what is going on.  I've am no stranger to baking.  Been doing it 25+years.  The last couple years have been very successful with high hydration doughs ala Tartine.  I successfully, albeit not perfectly, made it through all of Chad's recipes.  No real issue except the basic learning curve of high hydration shaping.

I have what I believe is a healthy 100% whole wheat culture started over 18 months  ago.  I say believe as it's the one rock I have not overturned trying to diagnose my current issue.  In the time since I started it I've kept it fed and it seems fine based on activity and aroma.  I've baked little in the last year with it.  Since I started again about 2 months ago, I have one recurring issue regardless of recipe.  The inside of my loaves are gummy/doughy.  Regardless of flour or recipe.

As everyone seems to say, my belief is I've changed nothing.  But of course something has changed.  Details.  Let's go with yesterday's loaf.

50% whole wheat loaf.  Numbers in baker's percent.  Total flour was 500g

50 Camas Valley whole wheat flour (local mill) hard winter wheat

50 AP flour

75 water

1.3 salt

20 levain (1T starter to 50g WW/50gAP 100g water, overnight proof)

2 hour autolyse of flour and water (minus 25g)

Mix in remaining water and salt.  Fold, stretch, turn every half hour for 2 hours.  Bulk rest 3 hours.  Pulled away nicely from bowl and had plenty of tension post fold.  Pre-shape and bench rest 20 minutes.  Final shaping and rise for 1 hour in floured bowl, seam side up.

Oven pre-heat to 500 F.  Cast iron skillet and lid heated 10 minutes.  Load loaded and slashed.

20 minutes with lid at 500 F

40 minutes without lid at 450F

No internal temp taken...but for goodness sakes, after an hour at that temp...

The interior:

 

I am happy enough with the look but the texture is doughy still.  You can see the shine and gloss on some of the surfaces.

A run down of things I've checked.  I'm sure I've missed some.

Oven temperature accurate

Bake time 40-60 minutes

Tried with previously successful flours and recipes.

Starter floats well.

Tried retarded over night bulk rises

Tried overnight autolyse

Any and all questions and suggestions welcome.  Let me know what details I can fill in.

 I'm tossing around ideas about enzyme issues, trying a lower temperature and starting a new culture. 

Thanks in advance.

hreik's picture
hreik

125% Levain

Gurus,  Is this ready to use?  It is 125% hydration levain and I'm wanting to do Hamelman's Vermont SD.  It didn't rise at all after 10+ hours but it looks happy to me. Next step is flour / water / autolyse and then salt.  Can I proceed with this now?

Thanks in advance

hester

Danish Rye Bread's picture
Danish Rye Bread

Some tips on sourdough and Danish rye bread

Hi all,

I just started up a blog about Rye as the main focus. To start with a have added a recipe for real Danish Rye Bread (that we eat tons of here in the cold Denmark), some tips to sourdough and also a recipe for making a no knead wheat flour bread added som rye. The recipes are with videos as well. You can see it here www.ryebread-recipe.com 

Jane Dough's picture
Jane Dough

Hawaiian Hilton bread

Up until a couple of years ago the Hawaiian Hilton made a breakfast bread with coconut and pineapple flavoring.  It was a bread  you put in the toaster or ate as is. 

I would really like to be able to recreate this bread.  Does anyone have any knowledge of such a bread and/or any ideas on a formula for such a bread?

Thx in advance.

TigerX's picture
TigerX

Sourdough BAGET ...

This is my BAGET ...

 

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 325 gr Water  (%65 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

 

 

 

 

 

 

 

TigerX's picture
TigerX

Sourdough BAGET ...

This is my BAGET ...

 

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 325 gr Water  (%65 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

 

 

 

 

 

 

 

ted01's picture
ted01

Need help selecting a new mixer

Hi folks,

I need to purchase a new mixer for bread making.  In order to get an idea of the type and quantity a batch is for me, I'm posting one of my favorite recipes that I make all the time.

But first, let me give some background.  I have a KA pro 600 and it struggles and overheats regularly with the recipe below.  I just returned a WonderMix because the second time I used it with the below recipe the input shaft sheared (and they no longer send a spare, despite what the box/manual says).  I've considered the Bosch Universal, but the reviews consistently talk about the difficulty with cleaning.  Not a place I want to go.  At least the KA is a cinch to clean.

So, what I'm looking for appears to be a stronger machine than most/all consumer stuff.  I'd rather not get into a commercial machine, but if that is the collective wisdom here, I'll have to consider it.

 

Here's the recipe:

 

Water  700grams

Honey  132g

Fresh milled Whole Wheat flour (using a MillRite)  470g

Bread flour  470g

Dry milk  16g

Gluten  64g

Salt  22g

Diastatic Malt  4g

Yeast  12g

Shortening or oil  56g

Seeds such as sunflower, pumpkin, chia, quinoa, etc  200g

 

This yields two large loafs (9" X 5" pans) each weighing about 1.1KG (~2.5lbs).

 

Any ideas are appreciated.

 

Ted

 

TigerX's picture
TigerX

Tartine Bread "Basic Country Bread" with Original Recipe...

 

This is my Tartine "Basic Country Bread" with original recipe...

 

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 375 gr Water  (%75 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

 

Whole water  percentage is %77.2.. That is original recipe from the "Tartine Book"...

 

 

 

 

 

 

 

TigerX's picture
TigerX

Tartine Bread "Basic Country Bread" with Original Recipe...

 

 

This is my Tartine "Basic Country Bread" with original recipe...

 

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 375 gr Water  (%75 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

 

Whole water  percentage is %77.2.. That is original recipe from the "Tartine Book"...

 

 

 

 

 

 

 

Mylissa20's picture
Mylissa20

Starter bubbles, but minimal rise/white patch on top of bread?

I have been baking exclusively with sourdough for about 7 years and had great success. A few times my starter has gone through a slump (usually after some mild neglect) where even if the starter itself is bubbling well after feeding, the dough never seems to reach its full potential, and the finished loaf is more dense with a distinct white patch on top (I use 100% whole wheat flour). The bread tends to have a stronger sour, and tends to dry out faster on the shelf. 

In the past this problem has been fleeting, and easily remedied with disciplined feeding and sometimes a reduction followed by an increased food ratio, then normal consistent feedings. This time around I can't shake it. It has been almost 3 months of substandard bread. I haven't started a new starter because I really would like to understand the problem since I know others who have experienced this problem. 

My instinct tells me the problem is bacterial, but I wanted to see what you fine folks thought about it. Thoughts?

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