The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Convert to Couche

Victor Mello's picture
Victor Mello

Convert to Couche

I have just used couche for only the second time and am finding it a fantastic way to proof.

 

 

 

 

 

 

The formula for this is:

90% White Bread Flour

10% Wholewheat flour

69% Water

0.65% Instant Dried Yeast

2% Salt

3.5% Eight Seed Mix.

 Process

-I mixed in my Ankarsum Assistent using the paddle to get a shaggy mass (seeds, flour & water)

-autolysed for 40 minutes

-mixed in the yeast and salt (using the paddle) for about four minutes adding extra water to take hydration up to between 71 & 72%

-switched to the dough hook and mixed for about another five minutes

-three stretch and folds at 20 minute intervals

-bulk proof for about 1 hour and 45 minutes

-pre-shape and bench rest for ten minutes

-shape and proof for 45 minutes

-bake on stone inside an improvised aluminium tent with a ramekin of hot water inside the tent

-remove tent and ramekin after 22 minutes

-baked at 38 minutes

 

Comments from Alfanso on scoring have helped (making sure I score right to the ends), as have comments from others about over proofing.

I find it easier to judge the level of proofing using couche (when compared to bannetons) and it turns out that I have been over proofing my yeasted breads.

It is also easier to score having proofed in couche and you get less flour on the dough before it goes in the oven.

I am looking forward to making sourdough using the couche for proofing.

Of course your constructive comments would be most welcomed. 

Happy Baking All!

 

 

 

 

drogon's picture
drogon

Fine looking loaf and I'm sure it tastes good too!

I started using a couche for speed mainly - scaling and shaping a dozen loaves - dusting the bannetons was taking too much time, but the couche is a breeze to use. I've also learned to flip the proved dough into my hand and then onto the loading sheet rather than use a separate transfer board - again for speed, although I still use a transfer board for baguettes.

you might want to think about dusting it with flour before doing the score too - to give even more contrast to the loaf when it comes out the oven.

Cheers,

 

-Gordon @moorbakes in Devon.

Victor Mello's picture
Victor Mello

Thank you for your comments Gordon. I have my eye on the lovely shiny blistered crusts that members are posting so I am trying to use less flour before baking and look forward to when the couche becomes loaded with flour and needs very little to be added for proofing.

You are right about couche being a breeze!

Regards Vic

drogon's picture
drogon

From this mornings bake:

I also filled 3 dozen bannetons, but the couche does help to save a little time for these loaves.

Now's the time to start practising baguettes too!

-Gordon

Victor Mello's picture
Victor Mello

That is a lot of loaves including the bannetons!

The bread I made does taste good as the seeds give it quite a nice earthy and nutty flavour.

Your website is very good. You have done a good job.

Vic