The Fresh Loaf

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September 7, 2021 - 9:23am
Gadjowheaty's picture
Gadjowheaty

Decent rise, uniform, small holes?

Maddening to me is that I used to bake much better than I do now and can't find the reason(s) why.  I was better when I knew technically less.

Among my current challenges, I get decent spring but cannot for the life of me achieve an open crumb.  Not surprisingly, more so on rye but even on highly hydrated wheats, "eh."

Any diagnoses?  As a model for argument, if decent spring and uniform holes, does that suggest proper proofing but rough handling during pre-shaping/shaping?

I recall something interesting that M. Rubaud said, something to the effect that flavor, character develops during bulk but gas develops during proofing.  I took that to mean get a full bulk but proofing is the time to be careful and manage for leavening.

Thoughts?

Thanks, 

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September 4, 2021 - 10:36pm
Slideslinger's picture
Slideslinger

Ciabatta U Gotta

I've been working on my ciabattas lately and I think I'm finally getting the knack. Let me know what you guys think of my efforts - I truly appreciate your feedback, it helps me improve my skills. This is a poolish ciabatta, loosely based on the recipe seen in this video from Kingdom Bread. I cut his volume by half, giving me 4 fairly large loaves.. As you can plainly see by my crumb shots, this was a high hydration bake. I guess I should admit that I broke a couple of rules along the way. First of all, I mixed the poolish at about 11AM today...but I didn't wait 24hrs. I didn't wait 18hrs, or 12 or even 8. I mixed the final dough at 5PM, using a barely 6hr old preferment, which had almost tripled in volume. It had a beautiful dome, smelled great, so I figured "Why Not?". Since I was mixing entirely by hand, I worked the dough strenuously using the Bertinet method, slapping it on the bench for almost 20 minutes. I built what seemed like some fairly strong gluten strength and put it in the bowl. Kingdom Bread's method called for 3 stretch and folds on the bench at 45 min intervals. I had to run out of the kitchen on a mission of mercy (my wife desperately needed me to bring her a coffee), and I didn't get back for 90 minutes. When I did, the dough had already expanded, and was pushing the lid up. I gave it an immediate S&F and set the timer for 45 mins. At that point the bulk fermentation was done, in my opinion, The mass had doubled, and there was lots of bubbles pushing up thru the surface. I gently pulled it into a rectangle and cut 4 slices, transferring to a well dusted couche. I proofed for 1 hr, as the oven pre-heated. As you can see, I allowed the loaves to cook very well, in the Forkish style. Tastes absolutely fantastic!!!






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September 4, 2021 - 2:34pm
Yeast_Mode's picture
Yeast_Mode

Sweet sourdoughs

Hello!

I've recently been trying to bake sourdoughs enriched with sugar, and I'm having a heck of a time getting my doughs to rise.

I used 9% prefermented flour, and 16% prefermented flour on two recent bakes and in both cases I got a negligible increase in volume during proofing, and very little oven spring.

Does anyone have any general advice to share on making sweet sourdough breads? I know spiking my dough with commercial yeast is one way to deal with this, but I'm a bit of a purist and prefer to only use wild yeast in my baking.

Thanks!

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September 4, 2021 - 12:22pm
Gadjowheaty's picture
Gadjowheaty

Odenwälder Bauernbrot?

Came across this.  Anyone make it?  Any descriptors of the bread?

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September 4, 2021 - 3:01am
lennyk's picture
lennyk

PH testers

are the regular bulb type PH testers ok for testing pasta madre ?

I know they are meant for liquid but once contact is made is it accurate ?

thx

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September 3, 2021 - 6:40pm
Gadjowheaty's picture
Gadjowheaty

"Black Rye Flour," DE T2500?

I have been enjoying baking from Lutz Geißler's blog quite a bit.  I'd like to make his 100% "Malzkruste."  While I don't have a Cooking Chef or any other means to stir while maintaining saccharification (65C, optimal b-amylase activity), though that would be as cool as it gets, static, prolonged "mashes" have worked out well.

This is the first recipe I've come across actually calling for "black rye flour," Type 2500.  Anyone familiar with this, what are its characteristics?  Is it a variety of rye, or is it altered in some way?  Any possible means to emulate the flour here in the US?

 

Thanks,

 

Paul

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September 2, 2021 - 11:19am
Breadzik's picture
Breadzik

NY Bakers change: other sources for rye meal?

Hi!

With NY Bakers changing their business model, it looks like I'll loose my source for some flours. My main concern is the Bay State Fine Rye Meal. I tried googling it, but came up empty. Does anyone know who sells it? Or if there is anything similar to it? It's like a coarser, fluffier whole rye flour that I really like.

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September 2, 2021 - 7:59am
Gadjowheaty's picture
Gadjowheaty

German "Alpine" Flours?

In both the Brotdoc and Lutz Geißler blogs, they have many recipes in which they use flours specifically from alpine regions in Germany.  

I'm into alpine regions generally and their descriptions of these flours sound pretty wonderful.  Anyone with knowledge of these subjects in either blogs, or insight into these flours generally, any thoughts on why these bloggers consider these flours truly special?

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August 30, 2021 - 3:02am
Brotaniker's picture
Brotaniker

Baguette dough - how long can stay it in the fridge?

When I do baguettes and/or buns/hard-rolls I do the "overnight" method - prepare the dough in the evening. Shape and bake next morning.

When I add an extra day (8h > 32h) it works the same - but taste is noticeable better! 

I wonder, what is the maximum time you can keep a dough in the fridge? And what will happen if it stays too long? Mold aside obviously, but will the taste get too sour/strong for thinks like baguettes? 

For bun I bake the full load, but for baguettes it would be nice to bake just one - but my kneader doesn't work with only 150g flour, I need 500g or so as minimum. Plus, it would be cool to have stand-by dough in the fridge.

 

 

 

 

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August 29, 2021 - 1:23pm
Gadjowheaty's picture
Gadjowheaty

Fröstlberg-Kruste - Evaluation, Please?

I'm focusing on rye, and wending my way through the recipes of our own Hanseata, Karin; Lutz Geißler; and Brotdoc.

This is a second bake of Geißler's "Fröstlberg Kruste," which I find delicious.  The balance of bread spice, gentle nip on the tongue of acidity and the nice sweetness generated from an overnight soak at 75 C* all make for a really nice bread, at least to the extent I am doing it justice.

However, it sure seems flat to me.  That said, he does describe the loaf as "typically Austrian flat." (Mini?) Can't tell if it's flatter than Lutz has it (L is his, R is mine), but it seems flat.  It came out of the oven at an internal temp of 97 C and rested 24 hours.  It tastes to me just a touch gummy (and I do mean that literally.  Right on the edge with "pleasantly moist," by my mouthfeel).  My wife disagrees and calls it spot on.  (She's a big dark rye lover, as an Estonian).

It's also funny that I see the same word in many German recipes, "saftiges," which I think means "juicy" or the like, yes?  Is that indicating moistness, a pleasant moistness and not dry?  

For these ryes, would you suggest a higher internal temp?

Are you seeing anything in the crumb photo that suggests a proofing or shaping (or other) issue?

Thanks for taking a look.

 

*Though this temp is right at the limit of amylase activity..  Any higher would denature even a-amylase.  It's also curious to me he callse for the soak at this a-amylase range, ruling out any b-amylase activity entirely.  Bears some thoughts.

 

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