The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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pizza fool's picture
pizza fool

First try at Tartine Bread - a learning experience

So I ordered the book but was impatient for its arrival, so I thought I'd try it with his recipe as published on Martha Stewart's site. I also decided to try it before having my coffee (because my starter was floating so what better time than now?) so I was zombie-ish. I microwaved my water to heat it up to room temperature but forgot to check the temperature when done. Oops.

Autolyse went fine, although when I added the extra 50ml water plus 20g salt the dough got very squishy.  I folded it about 8 times (8 quarter-turns) every 30 minutes at 0:30, 1:00, 1:30, 2:00. Dough was only around 70F at 1:30, then I tried putting the fermentation bowl on the radiator and got it up to 75F by 2:30. It looked like it had expanded significantly, and it definitely was tighter and more structured, so at 2:30 I divided and shaped. I proofed Loaf 1 in a banneton without cloth (Oops! Pretty wet. And it stuck.) in the oven with the light on for nearly 3 hours. Loaf 2 I proofed on the counter in a cloth lined bowl (upper 60's F) for 4 hours. I used the parchment paper sling method for transferring it to DO. Loaf 1 was definitely overpoofed (saggy and baggy and draggy with lame and didn't spring), and the crust didn't brown enough (temperature registered 210F). I forgot to reset oven temp to 500 before 2nd loaf, which seemed perfectly proofed, so the DO was definitely not hot enough, as you can tell from the light tanning on Loaf 2. Crumb is a bit spongy on both (I waited 2 or 3 hours before slicing) and there's no crust worth mentioning.  Makes an acceptable platform for a slathering of Nutella.

So aside from the obvious mistakes, I'm wondering if it really just needed more S&Fs.


Thanks and Happy New Year!

buckeyebaker's picture
buckeyebaker

tartine 3 bakers?

hi, happy new year. has anybody been baking from the new TARTINE THREE book? i have finally finished reading it, and was planning to dive in. was thinking to use 50/50 for the high extraction flour, and start with one of the ryes, before moving to 'ancient grains'. some of the techniques remind me of what pr did in his whole grains book (pre-soaking grains overnight, etc) so there's not much terribly new here, but i like the assortment of grains he's using. 

question though -- when he uses whole wheat in addition to 'high extraction', would that include white-whole wheat in addition to stone-ground? he doesnt really specify

Janet Yang's picture
Janet Yang

Killed the yeast?

I opened a bag of SAF Red instant yeast two weeks ago. Divided it into two vacuum-sealed bags, and stashed it into the freezer. 

Then I read Maggie Glezer's book. She said that freezing damages the yeast, while refrigerating will preserve it for only 3 to 4 months. Still, many of you have frozen yeast successfully.

My yeast may not have survived. Last night I started a poolish that was mixed and immediately refrigerated overnight. Unlike the other times I made this recipe, the poolish was not ready in the morning. Sank like a stone when I tried the float test. 

 Was it the vacuum that hurt the yeast?  Janet
dickeytt's picture
dickeytt

Rubbery and Chewy White Sourdough Loaf

Hello Bakers, I wonder if you can help, I am making progress with my sourdough bread making and have made a number of lovely brown loafs, but when I make a white loaf, the centre of the bread is rubbery and chewy.  It also has the taste of crumpets. 

I used the Dan Lepard recipe and quantities for white bread.  The dough proved ok and  I did the 2nd prove in the fridge over night.  I cook it on my new baking stone at 210 C for 50 ish min and it had a lovely crust, but as I said very rubbery inside.

Could anyone provide me with some help on what I am doing wrong?

Thanks

 

Richard

savvymegs's picture
savvymegs

sourdough lack of rise

HI, all,

   I posted earlier and really appreciated the responses. I did feed my king arthur starter around my schedule, and made bread using the extra tangy sourdough bread recipe last weekend.

    The bread came out pretty tangy, with a good sour flavor, but with relatively little rise during the proofing step. I live in the northern us, so I often have to proof in the oven to provide a warm enough environment. I noticed in all the steps this bread developed a bit of skin on the dough - could that have prevented the rise (I noticed it did expand some in the oven after I slashed it)? If so, what are some easy ways of preventing what I'm guessing is the drying-out that causes the skin?

    I did notice after now a little under a week my starter is doing pretty well. I have a small plastic container of it at 'room temperature' that I feed twice a day and seems to double in several hours. I am wondering if I tried again after a week of feeding if that would make a difference, the starter seems more vigorous, it doubles quicker.

   I guess - could the skin prevent it from rising? And would the starter being seemingly more active make it rise better?

    I plan to use the starter building technique described to prep for baking, but it probably won't be till this weekend or next week that I can do it. Trying to plan for the next try. :)

  

sfp1's picture
sfp1

Best focaccia?

Hi,

Does anyone have a really good recipe for focaccia? Thanks.

Susan

sfp1's picture
sfp1

Hello fellow bread lovers!

Just found Fresh Loaf and joined.  :)

just.baked's picture
just.baked

burn and slash

Just passing along a technique I tried.

I've been doing some high hydration baguettes and was having trouble getting good slashes even with a razor blade lame - too gummy.

The baguette pictured was slashed about 5 min after it went in the oven. The skin of the dough firmed up and the razor slashed beautifully. I'm going to experiment with slashing wet doughs after they go in the oven to find the best time to make the cut.

The other loaf in the picture is my first attempt at apple-water yeasted bread. Got tremendous, though late oven spring, likely due to the thin pizza stone not imparting a lot of heat to the dough. Was just out of the oven here, so will have to show the crumb shot later.

chasenpse's picture
chasenpse

Misto for steaming bread?

Since many home bakers don't have ovens with steam injectors we've had to rely on other methods be in water in a hot pan, squirt bottles, etc. I've recently picked up a pair of misto sprayers and I'm curious if anyone has tried filling one up with water and using it to help add steam to their ovens.

Would spraying a loaf with a mist of water impair the crust or would it help with oven spring?

a mars reject's picture
a mars reject

Kenwood mixer times for wrap dough

I'm going to try Paul Hollywood's wrap recipe today, but he hasn't included an idea for how long to knead it in a mixer. I use a Kenwood, I was thinking just giving it 4 minutes on Min so that it's nice and smooth, should that do the trick?

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