The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% white flour, warm, cold bulk and cold retard experiment

solano's picture
solano

100% white flour, warm, cold bulk and cold retard experiment

 

Details are in the following thread: http://www.thefreshloaf.com/node/57222/warm-bulk-cold-bulk-and-then-cold-retarding#comment-416196

It's clearly underproofed, dense crumb, the ear broke (I think in another post someone told me that this was a classic sign of underproofed dough) and not so great oven spring. Lots to learn about temperatures yet.

Solano

 

Comments

Danni3ll3's picture
Danni3ll3

to completely disagree with you! That crumb does not appear to be dense, you got great oven spring, and there is nothing wrong with that ear. Gorgeous loaf!

solano's picture
solano

Thank you Danielle! I am still learning to recognize the signs in the doughs and also in the final bread, so I am surely wrong. Now I remembered the "Crumb dysmorphia" that Trevor explains in his post "The Embarrassing Problem of Tartine Envy". I need to be more careful about that. Thank you for your words!

Solano

Danni3ll3's picture
Danni3ll3

Danielle is my given name. Danni is my nickname. 😊

solano's picture
solano

Good to know! Thank you! :)