The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The sum of many mistakes

inumeridiieri's picture
inumeridiieri

The sum of many mistakes

The dough was nice...knead by hand with Bertinet method. Hydration 80% long bulk fermentation. Everything seemed to be going well...but it did not happen.

When I put the bread on the shovel the canvas was glued to the mixture and to remove it I ruined the dough. Amylase activity of flour too high?With patience and a knife I removed the dough from the canvas.

A little underproof...good ovenspring and good sourdough.

Recipe

wheat flour ( tipo 1 )  50%

Spelt  20%

Durum wheat  15%

Buckwheat  10%

Water 80%

Starter 20%

Salt 2%

I varied the forming ... bad result, I have incorporated the flour as you can see in the photo.

I did not miss anything :-)

Shame because the taste is remarkable.

 

Gaetano

 

breadforfun's picture
breadforfun

Ciao Gaetano,

The crumb looks beautiful, and I bet the taste is really complex with all the flours.  I agree that it looks underproofed. I think that durum, and to a lesser extent, spelt tend to ferment more quickly than wheat, so maybe you experienced some breakdown of the gluten while proofing on the couche. I wonder if scoring the top might have helped, too.

-Brad

inumeridiieri's picture
inumeridiieri

Thanks for your suggestions. Very interesting your analysis. Last night I made even the bread...I'll tell you soon.

Gaetano

Ru007's picture
Ru007

The crumb looks great :)

Pretty good mistake!

Hope it goes better next time.

Ru

inumeridiieri's picture
inumeridiieri

Thanks, i know went better this time :-)

Gaetano

dosco's picture
dosco

The crumb looks great, and I bet the bread was tasty.

Please describe the "canvas" you're using. I make high hydration bread and understand how sticky the dough is. I've used a linen towel, and was astonished that the dough did not stick at all. I normally use a bannetton floured with rice flour. Rice flour, in my experience, is far superior to wheat flour for handling wet dough.

-Dave

 

inumeridiieri's picture
inumeridiieri

Thanks Dave, valuable advice. I want to try linen towel and rice flour.

My canvas is cotton.

Gaetano

dosco's picture
dosco

Gaetano:
I've used cotton towels in the past as a couche for making batards. I take 2 towels and tightly roll them into cylinders. I then bind the towels together at the ends with rubber bands. I place the assembly on a cutting board, and then slightly open the towels to form the couche. I then flour them liberally with rice flour (I had troubles with wheat flour straight away). There may be some pictures of this approach in my early blog posts, I forget.

Anyhow, a couple of years ago I asked for a linen towel as a birthday gift ... in the interim, I bought a cast iron dutch oven and went away from batards and started making miches in the dutch oven. I did try the linen not long ago, I put it in  mixing bowl, and put the dough right on it. I know I said it before, but I was totally astounded that the dough simply rolled out of the linen.

Regards-

Dave