The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Cmykphotog's picture

what am i doing wrong?!

April 26, 2019 - 7:51am -- Cmykphotog
Forums: 

I'm no novice. I have been baking successful sourdough loaves for over a year now. For about 6 bakes now my bread has been coming out flat! Its driving me up a wall. for the dough I'm using 80% blend of AP and BF, and a 20% whole grain, and bran mix. with .2% salt. I autolyse for 30, then add 20% levain, wait 30 then add salt. I then bulk at 82 degrees for 4 hours. 

doughooker's picture

Extreme Proofing

April 26, 2019 - 2:52am -- doughooker

Recently I have tried a couple of sourdough recipes, one from Teresa Greenway, which call for extremely long proofing times on the order of 20+ hours.

I like the resulting flavor which is very sour and very "San Francisco". The problem is, as you might suspect, that the dough overproofs something terrible. It becomes mushy and difficult to shape, and the crust is unsatisfactory and doesn't brown.

Wild-Yeast's picture

NPR - Who Killed Lard?

April 25, 2019 - 11:07pm -- Wild-Yeast
Forums: 

Leaf Lard has been unnecessarily been given a bad reputation by food manufacturers in their efforts to build market share for monopoly branding. The following piece from NPR traces the story and a Brooklyn restaurateur attempting to restore Leaf Lard to its proper place in America's food pantheon..., 

https://www.npr.org/sections/money/2012/02/03/146356117/who-killed-lard

Wild-Yeast

dmsnyder's picture
dmsnyder

Sourdough Bread: April 25, 2019

David Snyder

This is basically the same bread I baked on March 22, 2019. The changes are to use whole wheat rather than rye in the starter and to substitute spelt for the rye and some of the all purpose flour in the final dough.

Total Dough

 

 

Ingredient

Wt (g)

Bakers' %

High-protein flour

147

13

AP flour

653

56

Whole Wheat flour

15

1

Whole Rye flour

121

10

Whole Spelt flour

234

20

Water

769

65

Salt

23

2

Total

1962

147

 

Starter

 

 

Ingredient

Wt (g)

Bakers' %

High-protein flour

110

88

Whole Wheat flour

15

12

Water

62.5

50

Firm starter

62.5

50

Total

250

200

  1. Dissolve the starter in the water.

  2. Add the flours and mix thoroughly.

  3. Ferment at 76ºF for 8-10 hours.

  4. Refrigerate for 12 hours or up to 3 days.

 

Final Dough

 

Ingredient

Wt (g)

AP flour

653

Whole Rye flour

116

Whole Spelt flour

234

Water

686

Salt

23

Starter

250

Total

1962

Procedures

  1. Place the flours and water in the bowl of a stand mixer and mix at low speed to a shaggy mass.

  2. Cover the bowl and let it rest (autolyse) for 1-2 hours.

  3. Sprinkle the salt over the surface of the dough. Add the starter in chunks. Mix at Speed 1 for 2 minutes to distribute ingredients then for about 9 minutes at Speed 2 to develop the dough.

  4. Transfer the dough to a lightly floured board. Shape into a ball.

  5. Transfer the dough to a clean, lightly oiled bowl. Cover the bowl and ferment at 80ºF for about 3 hours with stretch and folds at 50 and 100 minutes.

  6. Divide the dough into two equal pieces. Cover and let rest for 10-30 minutes to relax the gluten.

  7. Shape as boules or bâtards and place in floured bannetons. Cover or place in food-grade plastic bags.

  8. Proof for 2-3 hours at room temperature until the loaves have expanded by about 50%.

  9. Refrigerate for 12-40 hours (The longer the cold retardation, the more sour the final loaf).

  10. Remove from refrigerator. Check on degree of proofing. Proof further at 80ºF, as needed. (May need 1-3 hours.) If adequately proofed, proceed to scoring and baking.

  11. Transfer to a peel. Score as desired.

  12. Bake: If baking in Dutch oven, bake at 475ºF covered for 20 minutes, then uncovered at 450ºF for another 10 minutes or until done to satisfaction.

  13. Bake: If baking on the hearth, pre-heat oven at 500ºF for 1 hour with baking stone and steaming apparatus in place. Turn down oven to 460. Load loaf and steam oven. After 15 minutes, remove steam and continue baking for 20-35 minutes, until loaf is baked. (Depends on size and shape of loaf.)

  14. The bread is done when the crust is nicely colored and the loaf sounds hollow when thumped on the bottom. The internal temperature should be at least 205ºF.

  15. Transfer the bread to a cooling rack and cool thoroughly before slicing.

Today's loaf was cold retarded for 40 hours then proofed at 80ºF for about 80 minutes before being baked. The crust is crunchy. The flavor is lovely – complex with a pronounced acetic acid tang. This is the most sour bread of my current series of experiments. It is rather similar to the March 22 bake. I cannot discern to absence of the rye. Even right after cooling when first tasted, the flavor was well-balanced.

Happy baking!

David

 

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