The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help tips for Peter Reinhart's Struan

Larcar's picture
Larcar

Help tips for Peter Reinhart's Struan

In two attempts to bake Peter Reinhart's Struan on page 91 in "artisan breads every day" all I got were solid breads with no air pockets. Great door stops. One attempt was after 2 days proofing in the fridge and the other after 4 days proofing in the fridge. I did add his recommended amount of sour dough starter to each batter. (my starter is whole wheat  The doughs were full proofed in the fridge. I handled them gently. On each bake I proofed one in a bannaton basket the other in a  loaf pan. In both occasions I got little rise in the pan or banaton prior to baking at 350. No rise in the baking. Advice is appreciated.

Floydm's picture
Floydm

Are you baking other recipes successfully with that starter?

That seems like a really long proof.  

Also, I haven't checked the ABED recipe, but the Struan Bread Peter used to sell at his cafe was leavened with instant yeast, not sourdough, like this Struan bread recipe of his. Maybe consider trying that one and then moving to sourdough later?

Larcar's picture
Larcar

I did use the instant yeast as well as the sourdough. I'll try it just with the instant yeast. Yet other comments recommend cutting back on the yeast. Confusing.

Floydm's picture
Floydm

If it is rising and then falling then yes, definitely you want to cut back on the yeast.  If it is never rising at all then likely your starter or yeast is dead (or weak) or your fridge extremely cold. In two to four days you should see something happen.

I agree that with instant yeast it shouldn't take much for a 12 hour rise.  

hanseata's picture
hanseata

I bake that Struan recipe from ABED quite often, with instant yeast. I also make and sell the Whole Wheat Struan from Reinhart's WGB, with sourdough. I let both doughs rise overnight in the fridge, but only for 12 hours, not several days.

2 to 4 days proofing in the fridge seems really rather long. I also reduce the amount of instant yeast (or, in case of the sourdough bread, the amount of additional instant yeast), since I found the doughs rose a bit too fast.

Karin

ghazi's picture
ghazi

I have baked this bread in the past from Peter Reinharts book. I have to say that he does recommend too much yeast in my opinion. Do remember reducing the instant yeast

You should not have any problems letting the dough bulk rise in the refrigerator for a couple of days as this does add to the depth of flavor, provided you add only as much yeast to get the job done.

Other than that the bread was very well received, fluffy and spongy just what most people like, actually stopped making this because it uses too much sweetener. Although it does enhance it toasting qualities as he says int he book.

Give it another try with less yeast and a good kneading. You should be able to do a very slow fermentation in the fridge then bake when your schedule permits it.

Ghazi

Larcar's picture
Larcar

David got back to me. He has not made the version in Reinhart's ABED book.

Larcar's picture
Larcar

My THanks to everyone for their advice