Practice, practice, practice!
Hi Freshloafers!!
A big thank you to every one who has give me advice on how to improve my sourdough loaves. This is now loaf number four (using more or less the same formula), a vast improvement from loaf 1...
This weekend's bake was a basic sourdough loaf. Its got a bit of everything in there, I used my 100% rye starter and white flour to build my levain, and then a 1:4 whole wheat to white flour ratio for the rest of the dough.
I took dabrownman's advice and left the dough to have a good bulk ferment before preshaping, resting, and then final shaping before retarding, the difference I got in the crumb is amazing...
compared to my previous bake, which had an inconsistent crumb through out the loaf....
I'm still struggling with my scoring though ( I think the appearance of my loaf is telling on me!). I've read the scoring tutorial on this site (its awesome by the way!!) but I still have a question.
I score the loaf as soon as I take the dough out of the fridge, but I think the surface of the dough is too moist and so my blade kind of drags though the dough. I'm using a sharp razor blame as I don't have a lame. I read an article that promotes basically leaving the dough exposed to air so that it forms a skin before scoring, has anyone ever tried this?
Any other critiques on my loaf are welcome!
Happy baking!
Comments
With the possible exception of some rye breads, scoring should be done immediately before loading your loaves into the oven. Otherwise, you will tend to have the loaf just spread out. You want the bloom to occur with the help of oven spring, not the help of gravity!
In alfanso's thread, you mentioned your bread is very relaxed after cold retardation. That is not typical. Maybe you could tell us more about the hydration of your dough, what the loaves sit on during retardation and how you cover the loaves during retardation.
Happy baking!
David
Thanks for the feedback.
I retard my dough in a plain basket...
The whole basket goes into a plastic bag, which I tie at the end and then put in the fridge. This dough went into the fridge for 22 hours.
My dough was 75% hydration.
There was condensation on the bag when I opened it up in the morning to bake.
Thanks again :)
If you can line the basket with finely woven cotton, like a dish towel, or, better yet, linen dusted with an AP/Rice flour mix, the smooth (down) side of your loaf will dry out just a teeny bit. That will make scoring easier. You really don't want the loaf to dry out to the point it has a perceptible envelope of dry dough.
You are baking some really nice loaves. It's all just fine tuning from here.
David
I will try that next time! I'm always game for an experiment!
Thanks for the advice and encouragement!
I tried retarding my dough in a basket lined with a linen cloth, it made such a difference. The appearance of my loaf is a lot better. It looks smoother and it doesn't have that almost exploded look about it.
http://www.thefreshloaf.com/node/45364/whats-next
Not perfect yet but this is one lesson I won't forget.
Well done indeed. The retarding of the load in a bag will cause condensation to form on the top of the loaf. Usually not on the side that is in the basket that you are going to score. But it you leave it out to to warm up as the oven heats it will be more difficult to score to and why so many people bakes straight out of the oven. Fast is better than slow and a double edge razor light years better than an single edge. You can make your on lame with a chopstick and a double edge razor blade. Your loaf has a nice score and a fine ear so no worries,
Happy baking
leaving the dough out exposed to air sounded a bit funny to me.
I've just got myself a double edged razor so I will be attaching a chopstick to it shortly! :) Thanks for the tip!
And thanks for the encouragement and the compliment!
Can't wait to see what happens with loaf number 5!
Happy baking to you too!
leaving the dough out exposed to air sounded a bit funny to me.
I've just got myself a double edged razor so I will be attaching a chopstick to it shortly! :) Thanks for the tip!
And thanks for the encouragement and the compliment!
Can't wait to see what happens with loaf number 5!
Happy baking to you too!
there have been a few threads dealing with the issue of how to store a loaf that is being retarding in the fridge...covered loosely with a towel/linen, completely enclosed in a plastic bag, shower cap over the top of the basket...(I'll have to look up some of those threads, or you can do some searching for some helpful discussion).
in addition to David's good recommendations, I have found that one of the things that helped me out the most when having my high hydration doughs stick in baskets that were lined and well floured with the AP/rice flour mix, was to make sure that they are not sitting directly on a solid shelf in the fridge (typically glass). Once I started putting the baskets on a cooling rack (other rec's were for cardboard or a couple chopsticks), I no longer had problems, as long as I also don't completely wrap the whole basket in plastic. I've had good success with the cheap elastic bowl covers/shower caps, as well as the thin plastic grocery bags draped around the top and sides of the basket with some gaps (but not the bottom and not super air tight).
a well retarded shaped loaf should be a joy to score (SO much easier than a non-retarded loaf)...good luck and nice progress!!!
here are a few threads on issues people have run into (although not necessarily your scoring one):
http://www.thefreshloaf.com/node/40508/less-sticking-bowls
http://www.thefreshloaf.com/node/39393/bagging-condensation-and-retarding-loaves
http://www.thefreshloaf.com/node/22966/release-proofing-basket
the second one was very helpful!