The Fresh Loaf

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Newbie Q: Sad Loaf

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tinkx's picture
tinkx

Newbie Q: Sad Loaf

So I have a healthy starter going, all seems well, but I keep hitting a problem at the proofing stage. The dough is rising nicely, I get it ready to go into the oven, and it just slumps. All my loaves are coming out the shape of biscotti. The shape just isn't sticking. Doesn't seem to matter what kind of loaf I try to make. its happening every time with remarkable consistency, so there's something I'm doing wrong. The loaves are tasty, crust is nice, they just seem to relax too much by the time I get them into the oven.

JessicaT's picture
JessicaT

Is it possible the loaves are being over proofed?

Marni's picture
Marni

That sounds like overproofing, and possibly shaping.  I'm not 100% confident in my shaping skills, but I do think it could be that tightening the shape could help too.  First, I would suggest cutting back on your final proofing time.


Marni

tinkx's picture
tinkx

I dunno, its only sitting there for a couple of hours max. One thing I am not getting is how you avoid overproofing with the long proofing times people seem to be describing throughout the site. How does letting them proof overnight in the fridge play into that? Arg.

Marni's picture
Marni

Yeast gets more active at warmer temps.  The fridge will slow that activity down so you can let it go longer.  Is your two hours taking place in a warm room? Is it freestanding or in a form of sorts?

tinkx's picture
tinkx

its in a form. Tried boules and batards. Its been about 68ish degrees here, so not a terribly warm room.

Sedlmaierin's picture
Sedlmaierin

How many hours are a "couple"? How many hours do you bulk proof and then final proof? Since you say it happens to all your loaves, I guess asking you for  a recipe might be futile, but it would help if you gave us a sample recipe. Are they SD or baker''s  yeast?


Edit: re-read your post...SD i see. Sorry about the redundant  question

tinkx's picture
tinkx

couple = 2 hrs. I went a bit longer on a colder day, also tried a proofing box


I have tried several recipes like this one http://www.thefreshloaf.com/lessons/yourfirstloaf minus the yeast and also was following the sourdough recipe in the James Peterson baking book:


5 cups flour


1 1/2 cups water


2 cups starter 


1 tsp salt


I also tried halving the above because it made a whole lotta dough. Results are the same.


The starter should be good, I got a very nice one going with natural yeast after several tries.

tinkx's picture
tinkx

and many thanks btw for the replies, I appreciate it. If there's a better recipe I should try for newbies, let me know

LindyD's picture
LindyD

But you're going to have to ditch the cups and get a scale (which will eventually pay for itself because you'll make better bread).


Here's the recipe:


http://www.thefreshloaf.com/node/13771/simple-sourdough-909

tinkx's picture
tinkx

Alrighty...Refrigerating it and covering it produced a lovely boule, chewy, nice air pockets, really nice. Not sour though. If its not one thing it another. I've seen suggesitons on how to get it to taste moure sour, I'll get on that now that I think I have the baking thing worked out.

Marni's picture
Marni

So glad it all worked out.  Did you mean covering during baking?  That's a great way to "steam"


Marni

tinkx's picture
tinkx

Yeah with a pot. Actually got oven spring out of it for the first time! BAM!