January 30, 2013 - 9:37am
new to the forums! here are a few of my examples
hello everyone i have been following this forum for awhile alas finally joined. i am an avid baker but have one flaw thats bothering me and hoping you all can follow up.
I generally retard my loaves overnight prior to bake and always achieve a beautiful bloom and ear. however if i just want to run straight thru from shaping, proofing than bake my batards bloom to quickly and collapse thus not achieveing said ear. i dont have this issue with my baguettes out of the same dough and this is driving me insane. my preheat is good. good steaming and slashing is spot on as well. thanks in advance.
thanks
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Those are some lovely breads.
By "bloom to quickly", do you mean during baking or prior to baking?
Paul
it appears during the bake. my scoring is no different in technique but i cannot achieve a nice ear unless its on a retarded loaf
to me, to distribute gas bubbles and food for yeasts. When you go straight through the process, how much folding does the dough get while it is rising?
two folds. medium gluten development on the mixer. than two folds during 2.5 hr fermentation
One is that you are over-proofing the non-retarded loaves, if it's the whole loaf that's collapsing. The second is that you need to score less deeply on the non-retarded loaves, if it's just the ear that's closing. A combination of these two is also possible.
David
By retarding it you're in effect making the gluten structure a little stronger. So you can't expect non-retaeded one to behave exactly the same as retarded one. If non-retarded loaf collapse, it's quite possible gluten structure wasn't built strong enough, as Mini implied. Baguette was OK probably because it's much slender form = less stress on the structure.