The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread support

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avk210's picture
avk210

bread support

Hello everyone and thanks in advance. I am somewhat new to sourdugh bread baking but have produced some quality loaf's using a cast iron pot. I seem to be having a problem with free form loaves, they seem to spread rather then rise. I know a couche will help but what about free form boulles? Any help would be greatly appreciated.


Thanks for your time


Andrew

Yerffej's picture
Yerffej

Andrew,


With no recipe it is rather difficult to say...but my guess is that in general your loaves need more dough strength which you can achieve through the stretch & fold technique and/or improved shaping techniques.


Jeff

avk210's picture
avk210

Thanks for the input. Here is the recipe that I had used.



510 grams 2 1/8 cups Water 58.2
180 grams 5/8 cup Active sourdough Starter 20
750 grams 6 1/4 cups Bread Flour 85.38
130 grams 1 cup + 1 TBSP Whole Wheat Flour 14.62
18 grams 1 TBSP Salt 2
Yerffej's picture
Yerffej

Andrew,


I still think that difficulty lies in your handling of the dough.  Your hydration is low enough that it should not be difficult to achieve a good free standing loaf.


Jeff

LindyD's picture
LindyD

Andrew, you might find this tutorial on alternate batard shaping helpful.  It's from SteveB's Bread Cetera blog - an excellent source.

avk210's picture
avk210

Thanks, I will try again either tomorow or saturday. I will try to take some pics throughout the process so perhaps you can recognize any errors that I make, I appreciate all the help.


Thanks again

flournwater's picture
flournwater

I tend to agree with Yerffei that dough handling may indeed by contributing to your problem.  But I'm curious about the hydration level of your starter. If it's in the 100% hydration range you would have 65% +/- hydration level.  While that is not particularly high for what you're trying to accomplish, it would make a difference, especially if your dough handling is at issue.

avk210's picture
avk210

Flournwater,


Indeed the hydration of my starter is 100%. When I am finished kneading, the dough does not seem to be overly moist. I am letting it rest 20 min. autolyse prior to kneading, and acheiving an acceptable windowpane. Perhaps somebody has got a better recipe I could compare to.


Thanks


andrew

Jahosacat's picture
Jahosacat

I'm new to baking bread not made in a bread machine. Can someone define what it means to achieve a good windowpane? This isn't the first time I've seen the term used. Thanks!

jpchisari's picture
jpchisari

By gently stretching a small piece of dough to a thin translucent membrane without tearing.


here is a good video example I believe was posted somewhere else on this site.


http://how2heroes.com/videos/techniques/bakers-tip-pulling-a-window-pane


John

Jahosacat's picture
Jahosacat

Thanks for the link. Now the term makes perfect sense!