The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Pop N Fresh's picture
Pop N Fresh

A Celebration of Armenian Lavash

 


I Love Lavash!  I love this video! I love their team-work and syncrinization. I love their skill and precision.  I Love this music.


 


Does anyone know the words to this song?


 


Watch on YouTube:


http://www.youtube.com/watch?v=8uY54Jy1lDA


ariddle's picture
ariddle

DLX bowl question

Hi.  I'm new here and researching the DLX vs Bosch.  I understand the bowl is between 3 and 4 pounds empty, so I'm just wondering how hard it is to get dough out of.  With my current KA I usually just life the bowl in the air and dump/scrape out the dough, but I don't see this happening with the DLX.  Is it easy enough to just tip the bowl over on its side on the counter and scrape out the dough?


Thanks,


Alicia


 

em120392's picture
em120392

Casatiello/ High School Project

Hey guys! Here's my post about Casatiello, an enriched bread with cheese and meat. I'm doing the BBA Challenge for a project in my high school. My brother and I share a blog (he's going to start writing soon) where we document our journey through the Bread Baker's Apprentice. Here's the link: http://bakingacrosscountry.wordpress.com/



 


Casatiello, a Neapolitan Easter bread, is also known as Tortano in other parts of Italy. The word casatiello is derived from the Neapolitan word for "cheese." Casatiello is enriched bread, much like brioche, with the addition of cured meat and cheeses. Traditionally, Italians add salami and pecorino-romano and/or provolone cheeses.


Like many other breads, casatiello has religious significance. The rising dough represents the resurrection of Christ on Easter. The traditional circular shape represents Christ's crown, and the eggs on top signify His rebirth.


To incorporate the meat and cheese, Reinhart kneads in these additions. However, while researching other recipes, they call for the dough to be rolled out flat, sprinkled with meat and cheese, and rolled up like a sandwich loaf. The traditional casatiello is topped with raw eggs, covered with dough crosses. When baked, the eggs atop the casatiello are similar to hard-boiled eggs. Reinhart bakes his bread in tall mold, like a coffee can, lined with a paper bag. However, many traditional recipes call for the dough being shaped in ring and baked in a tube pan.


In comparison to many of Reinhart's recipes, this bread can be made in one day, rather than retarding overnight. However, he does use a sponge to add more flavor to his bread. I began by mixing flour and yeast, which I added warm milk to. I let this ferment for about an hour, until it collapsed when tapped the bowl.


Meanwhile, I shredded some provolone cheese, and diced some salami. I sautéed the salami for a few minutes, and it rendered some fat and became slightly crispy.



Next, I mixed flour, salt, and sugar in the bowl of my Kitchen Aid. Next, I added eggs and the sponge to the flour mixture, and mixed until it became a ball. After resting a few minutes, (known as autolyse), I added ¾ cup of room temperature butter in 4 additions. The dough was sticky and soft, and I kneaded it for about 5 minutes until it became slightly tacky and smooth.

I sprinkled the meat over the dough, and tried to knead it in the mixer. However, the salami just whizzed around the bowl, so I decided to knead by hand. After the meat was incorporated, I added the cheese, which mixed in much easier than the meat. I let the mixed dough rest for about an hour and a half, for the first rise.

Since I didn't have coffee tins, and I didn't want to stray from Reinhart's recipe, I chose to bake the casatiello in two loaf pans. I shaped it like I would sandwich bread- I flattened it into a rectangle and rolled it into a tight cylinder. Remembering my mishap while shaping the brioche, I made sure to seal these loaves extra tight. After being shaped, I let the dough rise for the final time for about 90 minutes.

The loaves baked in a 350 degree oven until they were golden brown, and the insides reached about 190 degrees. Unlike the brioche, they were not glazed, but the top was speckled with dark bits of cheese.



When I cut into the loaf, I could see the bits of melted cheese, which made this cool, web-like structure in the bread. Maybe because I'm not a fan of cured meats is the reason that I didn't really find this bread to my liking. Although I liked the rich and soft texture of the bread, I didn't like the bits of salami. I probably should have cubed the meat finer, so it was more evenly distributed. I made this bread with my mentor, Mr. Esteban, in mind. He does not like sweet breads and casatiello is the epitome of the savory kind he would enjoy.


Esposito, Mary Ann. "Neapolitan Stuffed Easter Bread/Neopolitan Casatiello." Ciao Italia. PBS, 2011. Web. 18 Jan 2011. <http://www.ciaoitalia.com/>.


Reinhart, Peter. The Bread Baker's Apprentice. 1st ed. . New York, New York: Ten Speed Press, 2001.129-132. Print.


 

arlo's picture
arlo

Most Recent Whole Wheat Bakes

Before I went and watched my boss's dogs and house while he was away on vacation, I managed to bake a few loaves of bread that I did not get a chance to blog about.


The first loaf was a 100% whole wheat mash bread from Reinhart's Whole Grain Breads.


Reinhart 100% Whole Wheat Mash loaf


I was rather curious about this loaf after having made a few rye breads using Hamelman's hot rye soaker technique. What I remembered from those loaves is the mash imparted a slightly sweet taste to the final loaf as if there was a touch of sugar or honey. Bwraith blogged about this bread as well seen here; Whole Wheat Mash Bread. There is no need for me to rewrite the recipe since it is available on Bwraith's blog, which he kindly supplied in his post.


I only made two changes to the loaf. I used a whole wheat starter in place of the biga, as Reinhart provides as an alternative leavening agent. Also I left out the suggested sweetener in the recipe for two reasons; I felt many of Reinhart's recipes from WGB to be far too sweet to begin with, and second because I wanted to see the potential of the mash. To my surprise I found the end loaf to have a full 'whole grain' taste which I desired, a slightly sour taste, but only a slightly sweet taste too. I half-expected the wheat mash to match the rye mashes I have dealt with before, but to my surprise it couldn't compare. Though this loaf was still very tasty. I imagine the sweetness I was looking for has to do with the more ferment-able sugars found in rye.


 


Reinhart 100% Whole Wheat Mash


 


The next loaf of bread I baked was from The Culinary Institute of America's Baking and Pastry book.


 


CIA Whole Wheat Levain Loaf


It was a simple whole wheat sourdough. The end product though after an over night retardation provided a very, very tasty loaf in my opinion that certainly surpassed what I was expecting. The formula and procedure follows;


Whole Wheat levain


Ingredients                         Bakers %              Weight


Bread Flour (Sir galahad)     50%                     5.4 oz


Whole Wheat Flour              50%                     5.4 oz


Water (DDT 76)                  75%                     8.1 fl oz


100% Starter *                   40%                    4.32 oz


Salt (Grey Sea Salt)            2.7%                   .3 oz


 


*Starter used was a 50/50 of Sir Galahad and Fresh Milled 100% Whole wheat flour. As with the whole wheat flour used in the loaf, it too was fresh milled.


 


Method


1.  Combine the flours, water, sourdough and mix on low speed for about 4 minutes. Let the dough rest for 20 minutes. Add the salt and mix 1 minute on low and then 2 minutes on medium. Aim for a improved stage of gluten development. The dough should be slightly soft but elastic.


2.  Bulk ferment the dough until nearly doubled in volume, about 1 hour. Though it took me about 3 hours in a cold apartment. Fold gently and ferment for another hour. Fold again. Ferment for another 20 minutes.


3.  Preshape the dough into a round and let rest for 15 - 20 minutes.


4.  Gently shape the loaf into a batard or round when sufficiently relaxed.


5.  Place in a banneton lightly floured and covered with plastic overnight in the fridge to have a slow final rise.


6.  When the dough has risen, or the next morning, preheat your oven with your dutch oven or cc, or latest crazy steaming method to 470F.


7. When preheated, remove bread from retarder, load into your oven, score and cook covered (or steamed) for twenty minutes. After twenty minutes remove steaming apparatus, bake in a dry oven for 17 minutes, or until loaf registers 200F, sounds hollow when thumped or looks nice and done to you!


8. Cool completely, slice and enjoy.


 


CIA wholewheat crumbs


 


CIA wholewheat crumb


Two different loaves, but both very tasty.

varda's picture
varda

Simple sourdough - a work in progress


 


I'm a simple person and I'm driven by simple hopes and desires.   So while I may drool over the pictures of impossibly gorgeous pastries that get posted with alarming regularity on this site, I have no inclination to emulate those bakers.   All I want is to master bread with essentially three ingredients:   flour, water, and salt.   And that's not so simple.  For the last several weeks I've been cranking out alarming quantities of the stuff and slowly tweaking the few parameters available when the ingredient list is so short: dough hydration, starter hydration, and percentage of flour in the starter.    (Oh and also mix of flour and proofing strategies.)    I finally put together a decent spreadsheet to help me with this tinkering.    And now I can just put in the hydrations, and percentage starter (and flour mix of course) and I'm off to the races.    While I started down this road with Hamelman's formulae, I find I'm unwilling to go back to that right now, as I find I prefer higher hydrations and starter percentages.  


The first loaf baked after 1.5 hours final proof.   The second which retarded overnight, had a bit more spring. 



Basic Sourdough bread baked on Jan 17, 18, 2011      
           
Starter 67% starter first feeding second feeding total  
starter seed 245   plus 3.5 hrs plus 12 hrs  
Heckers 138 50 45 233 94%
Hodgson's Mill Rye 2   5 7 3%
spelt 7     7 3%
water 98 35 32 165  
hydration       67%  
total grams       412  
           
  Final dough   Starter   percents
Bob's Red Mill White 500         Heckers 124    
Hodgson's Mill Rye 30                HM 3.7    
KA White whole wheat 70              spelt 3.7    
water 439   88   72%
total starter / flour in starter 219   132    
salt 13       1.8%
hydration of starter         67%
baker's % of starter         18%
Estimated pounds of bread     2.53    
           
Mix flour and water plus 30 minutes      
Mix salt and starter plus 50 minutes      
Stretch and fold plus 35 minutes      
Stretch and fold plus 65 minutes      
Cut and preshape plus 30 minutes      
Shape and place seam side up in brotforms.  Cover with plastic   Heat cup of water for 2 minutes in microwave.   Place one in microwave, other in back of refrigerator wrapped in a towel plus 45 minutes      
Turn oven to 500 w. stone plus 15 minutes      
Remove basket from microwave and place next to stove - put loaf pans plus towels in oven plus 30 minutes      
Turn heat down to 450 slash and place loaf in oven plus 15 minutes      
Remove steam pans plus 15 minutes      
Place loaf on rack          
After 19 hours remove second loaf from refrigerator, and preheat oven, stone, towels and bake as above.          

Second loaf: 

Slices from first loaf:

 

Gary61786's picture
Gary61786

Artisan Bread Week 1

  I am currently enrolled in an artisan bread class at the Art Institute of Nashville. The chef has instructed that we blog on this website as a homework assignment. Here is where I will keep you, my readers, informed on what all we do in our class.


The first day of class we started working on the dough for Toasted Sesame Bread, Middle-Class Brioche, and Croissant Dough. If you have ever baked bread you do know that some breads tend to take a couple of days to make. There is a lot of fermenting. The longer you ferment the better your flavor will be. So, during the times that we were waiting on the dough to ferment or proof we were able to make cranberry-orange scones. The scones turned out great. I have made scones before. With this recipe the scones are made like biscuits. The scones did have a little too much of a orange flavor but I think it is just because we added more orange zest then it called for. But it was great.


Now, on the second day is when all the magic happened. All the dough was finished and is ready to be proofed and baked. While the bread was proofing and in the oven we started on making doughnuts. I have always wanted to make my own doughnuts and now I can say I have. The doughnut recipe is something I am going to take with me for a long time. I will definetly use this over and over again. Another student made some simple icing and poured it over the doughnuts.


The Toasted Sesame Bread finished and turned out great. The color was great. I am not a big fan of sesame seeds but the bread was good. The crust was a little hard for me. The crumbs were so soft and very small. The Middle-Class Brioche is still my favortie. I have made this before in another class and it is the best. It is like a buttery dinner roll. The chef had brought some orange butter with him and allowed us to use it. The brioche is in measured in classes the more butter you have the higher in class it gets. I thought that was neat to know. Now, on to the croissant dough. This was are actually waiting until next week to work with. So, you will hear about this in the next blog. Something I have left out is that on both days while we were waiting on the breads to finish we learned some different mixing methods. Some methods we learned was hand, short, intensive, and improved mixing.


Recipe and pictures are following.


 


Toasted Sesame Bread (Kalanty)


 


Ingredients                         Bakers %              Weight


Sesame Seeds                        5 %                       45 grams


Milk (90 deg)                          57 %                   450 grams


Instant Yeast                                                           7 grams


Semolina flour                      28 %                    225 grams


Sugar                                       2.3 %                      20 grams


Eggs                                         6.3 %                      50 grams


Olive Oil                                    5 %                       45 grams


Bread flour                             72 %                   560 grams


Salt                                              2 %                     15 grams


 


Method


1.  Lightly toast sesame seeds.  Reserve.


2.  Mix together milk, yeast and semolina flour on 1st speed until just mixed.


3.  Rest 10 minutes.


4.  Whisk egg and sugar.


5.  Mix in egg/sugar, olive oil, flour and salt on 1st speed.


6.  Mix on 2nd speed 4 minutes.


7.  Add in sesame seeds and mix on 1st speed 4 minutes.


8.  Ferment for 45 mins at room temperature.


9.  Stretch and fold.  Ferment another hour.


10.  Degas and divide in half.  Shape into boules.


11.  Rest 25 minutes.


12.  Oil mist and roll in semolina to coat.


13.  Place on parchment and proof at 80 deg humidity 1 hour.


13.  Bake with steam in 400 deg oven 6 minutes.


14.  Vent and bake at 360 deg until internal temp is 190 deg.


15.  Prop oven door open and bake 3 - 5 minutes.  Cool


 


Mixing Methods Demo


HAND MIX


Ingredients                         Bakers %              Weight


Instant Yeast                            0.3 %               1.4  grams


Water, 84 deg                         75 %                  340 grams


Bread flour                            100 %                454 grams


Salt                                                 2 %                      9 grams


Method


1.  Mix all ingredients by hand.  Knead to windowpane and dough temp is 75 deg.


2.  Chafe and ferment 1 hour.  Fold twice.


3.  Chafe and ferment 1 hour.  Fold twice.


4.  Chafe and ferment 1 hour.  Divide into two parts, rest 5 minutes and preshape into boules. 


5.  Proof, slash and bake in 375 deg until done.  Cool.


 


SHORT MIX


Ingredients                         Bakers %              Weight


Instant Yeast                            0.3 %               1.4  grams


Water, 78 deg                         75 %                  340 grams


Bread flour                            100 %                454 grams


Salt                                                 2 %                      9 grams


Method


1.  Mix all ingredients on 1st speed for five minutes.  Knead to windowpane and dough temp is 80 deg.


2.  Chafe and ferment 1 hour.  Fold twice.


3.  Chafe and ferment 1 hour.  Fold twice.


4.  Chafe and ferment 1 hour.  Divide into two parts, rest  5 minutes and preshape into boules. 


5.  Proof, slash and bake in 375 deg until done.  Cool.


 


INTENSIVE MIX


Ingredients                         Bakers %              Weight


Instant Yeast                            0.8 %               3.6  grams


Water, 60 deg                         65 %                  295 grams


Bread flour                            100 %                454 grams


Salt                                                 2 %                      9 grams


Method


1.  Mix all ingredients on 1st speed for five minutes. 


2.  Increase speed to 2nd speed for 5 minutes.


3.  Chafe and ferment 20 minutes.


4.  Divide into two parts, rest  5 minutes and preshape into boules. 


5.  Proof, slash and bake in 375 deg until done.  Cool.


 


IMPROVED MIX


Ingredients                         Bakers %              Weight


Instant Yeast                            0.6 %               2.7  grams


Water, 64 deg                         68 %                  309 grams


Bread flour                            100 %                454 grams


Salt                                                 2 %                      9 grams


Method


1.  Mix all ingredients on 1st speed for five minutes. 


2.  Increase speed to 2nd speed for 2 minutes.


3.  Chafe and ferment 75 minutes.


4.  Divide into two parts, rest  5 minutes and preshape into boules. 


5.  Proof, slash and bake in 375 deg until done.  Cool.


 


Croissant Dough


 


 80 grams water, room temperature


  7 grams active dry yeast


 67 grams pastry flour


 


 27 grams sugar


  8 grams salt


117 grams milk, room temperature


 37 grams butter, room temperature


 80 grams pastry flour


220 grams bread flour


 


231 grams butter (for book)


 


 


1.  Warm water to 112 deg.  Place in mixing bowl.  Sprinkle yeast over surface.


 


2.  Cover with pastry flour.  Let forment until cracks form.


 


3.  Shape butter for book and chill.


 


4.  Mix sugar, salt, soft butter and milk in bowl.


 


4.  Add milk mixture and flours to starter.


 


5.  Mix with dough hook on low until dough wraps around hook.


 


6.  Put in oiled bowl, cover and let rise until doubled.


 


7.  Degas and chill overnight.


 


8.  Combine butter and dough and chill ½ hour.


 


9.  Roll out and give two single book turns.  Chill overnight.


 


10. Roll out and give single or double book turn.


 


 


Source:  French Pastry School


Author: Chef Jacqay Pfieffer and Sebastian Canonne


  


Middle-Class Brioche (BBA)


Sponge


Ingredients                         Bakers %              Weight


Bread flour                            100 %                   64 grams


Instant Yeast                                                        6 grams


Milk (95 deg)                                                      113 grams


 


Sponge


Ingredients                         Bakers %              Weight


Eggs                                                                       250 grams


Bread flour                            100 %                 390 grams


Sugar                                                                       28 grams


Salt                                                                             9 grams


Butter                                                                   227 grams


  (room temperature)


 


Method


1.  Mix together flour and yeast.


2.  Mix in milk, cover with plastic and ferment 30 - 45 minutes.


3.  Mix in eggs with paddle on 2nd speed until smooth.


4.  Stir together flour, sugar and salt in separate bowl.


5.  Add dry ingredients and mix with paddle 2 minutes on 1st speed.


6.  Let dough rest 5 minutes.


7.  Work in butter in four additions with paddle on medium speed.


8.  Line half sheet pan with parchment paper, mist with cooking spray.


9.  Spread dough into 6" x 8" rectangle, mist with cooking spray and wrap in plastic wrap.


10.  Chill overnight


11.  Remove from refrigerator, divide for shapes and shape.


12.  Mist with cooking spray and proof at room temperature.


13.  Egg wash and proof another 20 minutes.


14.  Bake in 375 deg oven until internal temp is 185 deg.


15.  Cool


 


Cranberry-Orange Scones (Hitz)


 


Ingredients                         Bakers %              Weight


AP Flour                                                               220 grams


Sugar                                                                        28 grams


Salt                                                                              2 grams


Baking Powder                                                     12 grams


Butter (Cold)                                                         74 grams


Eggs                                                                          41 grams


Buttermilk                                                           115 grams


Dried cranberries                                               55 grams


Orange zest                                                        ½ orange


 


Method


1.  Sift together flour, sugar, salt and baking powder.


2.  Cut butter into cubes and work into dry ingredients by hand until pea sized.


3.  Whisk together eggs and buttermilk..


4.  Form well in dry ingredients and add liquids.  Blend using plastic dough scraper until batter just come together.


5.  Hand mix in cranberries and orange zest.


6.  Gently form dough into ½" thick disc on floured surface.  Cut into 8 wedges.


7.  Place on parchment line half sheet pan and let rest 30 minutes.


8.  Brush with egg wash and sprinkle with sugar.


9.  Bake in 375 deg oven for about 15 - 18 minutes until golden brown.  Cool.


 


Yeast Raised Doughnuts (LaVonne)


 


Ingredients                         Bakers %              Weight


Water                                                                   454 grams


Instant Yeast                                                      19 grams


Sugar                                                                      85 grams


Shortening                                                            85 grams


Powdered Milk                                                    15 grams


Eggs                                                                       1/4 cup


Bread flour                                                       852 grams


Salt                                                                           14 grams


Method


1.  Cream sugar, shortening and powdered milk.  Add eggs and cream.


2.  Sift together flour and salt.


3.  Mix in water and yeast.


4.  Mix in flour mixture on 1st speed.


5.  Mix on 2nd speed for 7 minutes.  Cover and ferment 1 hour.


6.  Let dough in half.  Rest 30 minutes.


7.  Roll out dough on floured surface to ¼ inch thick. Do not overwork dough.


8.  Cut out doughnuts and proof.


9.  Fry in 375 deg fat until done.


10.  Drain and coat with sugar.



traful's picture
traful

Galletas de campo o de piso

Hello, I am new to this site but I am looking for a recipe for Galletas de campo, mercedina o de piso .


An old form bread typically found in the Argentinian farm towns.



em120392's picture
em120392

Rich Man's Brioche/ High School Project

Today, I made Peter Reinhart's Rich Man's Brioche from BBA. I've never made such a rich, buttey bread, but it was delicious. I could only eat one slice, but with raspberry jam, it made the best breakfast.


I posted this on the blog my brother and I share ( http://bakingacrosscountry.wordpress.com/ ) We're both trying to complete the Bread Baker's Apprentice challenge, and also, I'm completing a high school project about artisan breads.


Anyway, here's the post!



Nowadays, we know brioche as a rich bread, enriched with enormous amounts of butter and eggs. The name brioche is derived from the Norman verb, "to pound." The Norman region of France was well known for the butter which they produced, and excessive kneading was required to incorporate all the butter into the dough.


Brioche came to Paris in the 1600s as a much heavier and far less rich bread than the one we know today. Supposedly brioche became well known with Marie Antoinette's famous quote, "qu'ils manget de al brioche" during the 1700s, which translates to "let them eat cake." This referred to the peasants who rioted because there was a lack of bread. The different butter contents of bread were baked for different classes-even the food reflected the social-class divides in 18th century France.


In the Bread Baker's Apprentice, Peter Reinhart provides three different recipes which vary in the butter content. Rich Man's Brioche has about 88% butter to flour ratio, Middle-Class Brioche has about 50%, and Poor Man's Brioche has about 20%. Since I had never made brioche, I splurged and made Rich Man's-why not? The recipe makes three loaves- In my head, the idea of three loaves somehow justified the pound (?!) of butter in the bread.


Traditionally, brioche is baked in molds as brioche a tete, which are formed with two balls of dough. Served with jam, brioche makes a perfect breakfast, and topped with meats and cheese, it can be served for lunch or dinner, thus making brioche a truly versatile bread.


I began the brioche with a sponge of flour, yeast, and milk. After the sponge rose and collapsed, I added five eggs. Next, incorporated the dry ingredients (flour, salt, and sugar), and mixed until the flour was hydrated.


After a few minutes, I mixed in a stick of butter at a time, making sure they were fully incorporated before the next addition. The dough looked smooth, and almost icing-like, because of the butter. I had never worked with such a fluffy, light bread dough, so I felt kind of intimidated in new waters.


After all the butter was added, I mixed for a few more minutes until the dough was soft, and tacky, but not sticky. I spread the dough onto a cookie sheet and put it in the refrigerator to firm up and retard overnight.


Since I don't have brioche molds, I used three loaf pans. I cut the dough into three even pieces, and with a rolling pin, I formed a rectangle. Like sandwich bread, I rolled the dough up, and placed them seam-down in the pan, and let it rise for about two hours. After it had risen for the second time, I brushed it an egg wash, to form a shiny crust.


In a 350 degree oven, I baked the bread until it was golden brown, and the internal temperature reached 190 degrees. However, when I tried to take the bread out of the pan, it kind of stuck to my not-nonstick pans, which I didn't grease. With some slight prying, I got the bread out, but slightly crushed and deflated a loaf. Also, when forming the loaves, I didn't seal the seam well, and when baked, it split on the sides.



Once cooled, I cut the bread, which flaked like a croissant, and tasted so rich and delicious. Since there is so much butter, one slice is more than enough, but every bite was so delicate and smooth. I'm glad I splurged for Rich Man's brioche, but I'm not sure how often I'll make it because of it's richness. With raspberry jam, it honestly made the best breakfast.


 

Elf's picture
Elf

Sourdough rising & baking issue!


Hello I'm new to the forum & new to baking bread!


 


After having some success & a lot of enjoyment baking with dried yeast for a few months I decided to look into bread baking more seriously & recently bought Crust by Richard Bertinet.


 


I started by baking some simple baguettes with a fermented white dough & then a Poolish ferment which went well. I have to say I was intrigued by sourdough having not previously understood what sourdough was (I think I had it confused with Soda bread).


 


So using the very clear instructions in Crust I made a ferment starter which seemed to go like clockwork with my ferment matching the pictures in the book every step of the way. I have to say I didn't find the smell of the ferment pleasant but my fiance did & once it had been fed & left in the fridge I really liked the smell.


 


I then made up a dough working it in the French style outlined in the book. Again this went very well & my dough appeared as the pictures & demonstration video for every step right up to its entry to the oven.


 


However at this stage everything appears to go rather badly.


 


My loaves don't rise very well, often being misshapen & uneven, however the biggest issue is that where they do rise they leave a large pocket at the top of the bread with the dough at the bottom an inch high a rather rubbery.


 


I have now baked 4 loaves all of which have gone wrong, I was convinced that the issue lay with my using the fan setting on my oven baking the loaf too quickly however today I used the conventional setting & had the exact same issue!


 


On the bright side when sliced very thinly & toasted the bread tastes great, with a nice nutty flavour coming through, perhaps from the spelt flour.


 


I can't help but think I'm missing something obvious & that my lack of experience is the issue. 


 


At this stage any ideas would be welcome as I'm drawing a blank!


 


Please could you advise me?


 


Cheers


Tim


 


Here is a photograph of todays effort.



expatCanuck's picture
expatCanuck

sourdough - second rise ??

Greetings -


After a couple of years' hiatus, it appears that I'm (getting) back on the sourdough treadmill.
(The sourdough starter in question is my home-grown, Brookline-based starter.)


Today's loaf is shown below (behind the remnants of last week's undercooked (but wonderful toasted) loaf):


Today's sourdough


After filling the pan about half full, I got (I think) a reasonable (single) rise,
which took 3-4 hours (which took it to the top of the pan), and another inch
or so with the oven spring (a 500 degree F oven, reduced immediately to 400,
for 35-40 minutes):



Here's the crumb:



 


It tastes delicious.


My question - should I be trying a second rise?  My experience has been that the dough
starts to get awfully 'fragile' after 3 hours, starting to disintegrate.  I'm wondering --
if I flipped it halfway through, might I get more uniform crumb? (One can see from the
image above that the top half of the loaf is 'airier' than the bottom half).


Or is that more trouble than it's worth?


And any thoughts on how might I avoid that dip in the middle at the sides of the loaf?


Insight welcome.


Thanks,


 - Richard

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