The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

One of today's bakes...

ckujawa's picture
ckujawa

One of today's bakes...

Wanted to post this because I got schooled by this today. The recipe was the basic sourdough from The Bread Baker's Apprentice. I added a significant amount of additional floor because what I was using was new to me and the dough didn't feel right. After 4 hours of bulk rise (also and fold every 30 minutes) I tried to shape it into batards and they would not hold. I couldn't get what I thought was the right surface tension, and they rose flat. I almost have up but figured at the worst is have good crutons. Glad I didn't give up though... The oven spring totally saved the day.