The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I'm getting worried about my Méteils au Bleu

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xaipete's picture
xaipete

I'm getting worried about my Méteils au Bleu

I'm getting worried about my Méteils au Blue. The dough was suppose to double in 4 hours. It's been almost 4 hours and it's only risen a tiny bit. Should I just give it more time?


--Pamela

Wild-Yeast's picture
Wild-Yeast

Pamela,


Might try raising the ambient temperature some.  I've found that sourdough has to be monitored on a regular basis lest it goes into an overproofed condition.  You've tossed your pet culture into a new environment and it may be showing some resistance to performing to expectations.  Give a little more time and it most probably do the right thing for you.  As per my saying about being the driver in a rental car in a strange place late one rainy night,  "Your companions will usually panic just before you get there". . . ,


+Wild-Yeast

xaipete's picture
xaipete

I'm making two soups (chicken broth and lentil with ham) in an attempt to keep my mind of what's not happening. It's been in a 75 degree place for about 4 1/2 hours now and has risen about 1/3 of the way towards double. I just looked at it and it might be picking up speed. I'll let it go another 1/2 hour and check it again.


If all else fails, could I sprinkle some instant yeast on the dough before proofing, or is that just about the stupidest thing I've ever said?


--Pamela

xaipete's picture
xaipete

But, at least I didn't go through with it. I think I've got this thread tidied up now.


--Pamela

LindyD's picture
LindyD

Not sure where you are in the recipe, Pamela.  I checked my copy of "Local Breads" and it says the bulk fermentation is two to three hours (p 157).   At any rate, this is a 45 percent rye so I don't think letting it go too long will be beneficial.


You used a high gluten bread flour, right?  And your levain was strong?


It's been so long since I made the little blue cheese rye loaves, that I can't recall whether they doubled or not. Am guessing they probably didn't because I do recall becing concerned about the dough, which led me to not use all 5.3 ounces of blue cheese.  I figured why waste expensive cheese if the bread would be a disaster.


But it did turn out to be quite tasty and I regretted holding back on the cheese.  

xaipete's picture
xaipete

Bulk Fermentation is 2 to 3 hours after initial hour = 4 hours. My levain is strong and I used KA bread flour.


Yeah, the expensive cheese! I don't want to waste it if I got a flop here.


--Pamela

xaipete's picture
xaipete

It's 3/4rds of the way to doubling. Maybe I used the wrong starter: I have two and one is a lot stronger than the other, but it was late and I had fallen asleep watching a movie and there was wine before and I don't remember which one I used. I suppose I just wait a little longer and see if I can get it to double and hope for the best.


--Pamela

xaipete's picture
xaipete

I just finished shaping the loaves; the dough felt light and springy. I'll let them rise in the pans for an hour and a half or two hours, and bake them. I'm hoping for the best, but, I guess, what will be will be.


--Pamela

xaipete's picture
xaipete

There in the oven. The last one and one-half to two hours went as described in the recipe. We already eaten the soup with some leftover Hamelman Vermont SD, but I'm hopeful these loaves will turn out after all.


If they come out good, I'll blog them; if not, it will be here!


--Pamela

xaipete's picture
xaipete

I looked through the oven glass and can't believe what Im seeing: a lot of oven spring! This is a miracle.


--Pamela

xaipete's picture
xaipete

and, I think they are a success! I just check one and it's all bubbly and nearly cooked, and it felt light, not dense. The kitchen smells divine too. I now have great hopes that everything will turn out fine.


--Pamela

althetrainer's picture
althetrainer

Wow, that's amazing!  Most importantly, it turns out great!  Congrats!


xaipete's picture
xaipete

I set the timer for 1 hour for the little loaves to cool. The clock is ticking and I can't wait.


--Pamela

xaipete's picture
xaipete

these little blue cheese rye loaves are about the best thing I've ever tasted! (David, you have to make these.)


It isn't just the kitchen that smells great, but the entire house.


More tomorrow with all my pictures.


--Pamela


PS Thank you my little SD starter that could!

dmsnyder's picture
dmsnyder

Hi, Pamela.


I have been following your petits métails au bleu saga with a sense of déja vu. The bread always seems to taste better after all the uncertainty.


I like blue cheese, but I've never baked a bread with it. Reinhart says in BBA that sourdough with blue cheese and walnuts is his favorite. Maybe I will give it a try.


David

xaipete's picture
xaipete

And, I love Mrs. Dalloway, esp. Vanessa Redgrave. But this is the way I've always done everything. A loaf inside a loaf, an academic paper inside an academic paper ....


When I was in graduate school I would write one paper to turn in and another paper that contained everything else. Both would be written simultaneously; it was the only way I could eliminate the "garbage". Not that is was trash; it wasn't. It was just all the thoughts that I needed to work though to keep going.


Sometimes I would turn out a great paper; other times, not as great, but still good to my mind.


Anyway, old habit are hard to break, and they seem to infiltrate all I do, not that I mind. Some rewrite War and Peace, others use stream of consciousness, but regardless of the mode, it's real.


If you want to find happiness for a few hours, try these loaves!


--Pamela

trailrunner's picture
trailrunner

You really had a day of it !! I have never made blue cheese bread but I think you may have convinced me to try. Can hardly wait to see pics. c