The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

adjustments to moisture etc. to make transport more successful

GaelicGrime's picture

adjustments to moisture etc. to make transport more successful

I have been playing with several poolish breads for a couple of months now (more or less based on the Ciabatta with a poolish here). including some awesome dill+pepper+chive and rye variantions.


I often can not seem to get it to the oven without loosing major height.


I have neurological issues which contribute to the major degass that usually happens.


Can I do anything with moisture, protein/gluten, additives, etc. to make my bread look as nice as it always tastes?  Not that I have a problem eating the screwup but it would be nice to have photogenic bread :)




pmccool's picture

like a ciabatta, tend to be a bit "wobbly" and prone to deflation, even with very gentle handling.  And they tend to have a flatter, rather than taller, profile.

What if you picked a bread with a lower hydration level; something in the 60-65% range, say?  It could still utilize a poolish and you could still add your favorite mix-ins.  The main difference would be that it won't be quite so honeycombed with big holes as a ciabatta and it will be more likely to have a nicely domed profile.  The exact type of bread you choose isn't really important (other than that it contains stuff you enjoy eating).  The main point is to choose a formula that contains a lower percentage of water which, in turn, yields a firmer dough.

Hope that helps.


GaelicGrime's picture

thanks :)

I have a poolish in right now that I will use in a 63% bread  with buttermilk instead of water in the final dough.

I did not do the math so am taking someone elses word for the moisture.  I would not begin to know how to determine the moisture in buttermilk.

If that works I will switch my plan next time.