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need help troubleshoot my breads

silverneedles's picture
silverneedles

need help troubleshoot my breads

i've been using the breadmachine panasonic yd250 for a few years now, i generally only do white french bread mode. generally like it, crust could be crisper, but the rest is great.

I wanted to get the nicer crust, so i've been playing with the french bread dough mode (3h35min) , but having a bit of trouble.

#1 main trouble- the bread still doesnt get that crispy brown crust

#2 im not sure how to handle it after the dough mode. is the rise it does the 1st rise? when I handle and fold it about 50% i end up tearing the dough ( i think) and then it doesnt rise again much.

my process:
1. ingred: KA white 400g, ~10g salt, ~10g sugar, 20g butter(salted), 250g water, ~4.5g yeast. 
2. dough mode: 3.5 hours it always rises great up to the top, 
3. following panasonic book: divided in 2 parts and in a bowl to the fridge for 20 min (not sure what this does)
4. then i roll the dough balls then fold the dough into logs. this is where i experience difficulty, i think if i tear strands in  the dough then this wont rise much. then i put these 2 logs in a pan into a plastic bag, allowing space so it can rise , 60 min at 90F (is this the 2nd rise?)
6. then oven @ 400 ~30-40 min (until internal temp 200F)

i attached a pic.
- the white bread had ok crust out of the oven, but not too thick, and just a bit crispy. and quite pale just like from the bread machine.
- the brown bread is example where i was trying to roll and fold it but ended up making/seeing tears in the dough (seen on surface- not complete through tears). I had to leave this one at least 2 hours for it to rise and still was smaller. ( i didnt cut this one i was afraid it would deflate). center is ok maybe dryer than usual. Sizewise its how the white would do if i miss-handle the dough.

Mini Oven's picture
Mini Oven

i get the impression one loaf would bake up nicely.  I wouldn't divide the dough into two unless you wanted long baguettes.  Three and a half hours seems long to me for the recipe.  I might remove the dough when it has only doubled in volume (to the top might be way too much) then pat it out to degas the dough and make a rectangle to roll up into a log for the bread pan.  Then give it the final rise inside the plastic bag letting the shaped dough only double in size before slashing and baking.  

If the dough seems tough like it wants to tear, try adding an extra tablespoon of water into the dough next time in the beginning but for now, let the dough just rest under a damp towel for 10 minutes.  Then continue rolling up the dough.  Use also slightly wet surface and hands instead of flour for patting out and rolling up the dough.  You may have to add more water for the dough if the dough is very stiff and tears easily but with each attempt, you will be learning something more about the dough.  Just be sure to make a note how much water you needed to add and which flour you are using.  The amount can vary with different flours.  :)   Good luck.