April 3, 2019 - 5:09am
I have a disc instead of a loaf
I have been struggling to get oven spring for my loaves baked in dutch oven. This latest loaf reminded me of Terry Prachett's Disc World....
Is this a case of overproof loaf? Or my DO is oversized for my loaf? Or my starter is an issue? I need to add that my oven is wonky. I would preheat the oven at 250dc and the internal oven thermometer would go beyond 300dc.
I used a basic recipe for this loaf.
70g levain
280g white bread flour
70g whole wheat flour
7g salt
277g water (i wet my hands as I SnF... so the hydration is likely higher than 277g)
Would greatly appreciate advice.
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Lovely loaf! I'd be happy with that.
More oven spring will be down to gluten formation, shaping and baking rather than fermentation and proofing as everything else looks perfect.
Question is...
1: have you developed the gluten enough?
2: have you shaped it so the skin is taut?
3: are your oven settings and baking method bringing out the best from the oven spring?
1. I did SnF and it was shaping into a ball. When I divide and shape, everything kinda flopped and oozed (for the lack of better word).
2. I couldnt shape it tight. I did my best. However, when I lift it to put into the basket. It was going in all directions.
3. My oven has wonky oven temperature control. Most times, i have to guess what temperature to set, and rely on the internal oven thermometer instead. But the readings on the internal thermometer can go up to 300dc. As for baking method, I used a cast iron pot, Covered 20mins, uncovered 20mins.
Reading your reply... i should have done more SnF to ensure a better developed gluten.
Lower the hydration to something manageable, give the dough a ten minute knead and then carry on as normal with the stretch and folds. It should also be easier to shape this way.
If this fixes the issue then you know it's the gluten formation and/or shaping. Once you've found the issue and you know what you're looking for then you can go back to only stretch and folds but will recognize when the dough is ready etc.
Will give it a go and hopefully I will have a prettier loaf to show. =)
Thanks!
Thanks Abe for your encouragement and tips. I have been experimenting, and I think this isn't too bad.
1. Gluten - checked
2. Taut skin - checked
3. Oven - Lots happened. I did tests, I wrote temperature on my oven dial to take out the guesswork. I bought a cast iron skillet just to create steam (previously, I was using a stainless steel pan).
This time, I also lowered the hydration to 71%. I still need to work on getting that elusive ear.
That's bloody marvellous. Just perfect in every way. Now i'm jealous (in a good way). How did you go from flat disc to that with one question and implementing a few tweaks then produce that beauty.
"Isn't too bad" are not the words i'd use. Fantabulosa (i'm guessing you're from the UK and hope you get this quote) is closer.
Thanks! I would pass you a loaf if i live in the UK! I am from Singapore. And yep, I get your quote =)
This time, I extended my autolyse to 6hrs with salt added. And I was a lot more gentle when doing SnF. I could see and feel the noticeable difference in the dough. It didn't fight back as much. I also make sure I get a nice taut skin when shaping. The lower hydration definitely helped!
And I got a cast iron skillet just for creating steam. I threw ice into the skillet, then popped the loaf into the oven. Previously, I was using a stainless steel tray and my loaves were looking more like potatoes.
Such a funny radio show. Don't get programmes like that anymore.
and you got an amazing crumb for such a hydration. Looks far higher. It's all in the handling and you did an excellent job.
If I were you i'd make a post about this bake.
Hahah! I prefer to TV shows. Fawlty Towers was one of my favourite.
Check out Trevor Wilson's post. He did such a loaf with even lower hydration. Thanks! I learned plenty from his posts and videos. And this YouTuber https://www.youtube.com/watch?v=Bncopq4aH1Y&t=191s. She has an amazing way of handling dough.
Errmm, I am not sure what I am going to post as I don't really remember the full process from flour to bake. I only remember what to look for when handling the dough.
Never gets old.
Good ol' Trevor. Yes his videos and recipes are excellent. And thanks for that video. Always looking for different ideas and ways to improve.
I think the photos will tell a good story and a little write up of what you can remember. That is a lovely bake indeed!
Get a good oven thermometer and check the temperature of your oven at various settings. I was having trouble getting oven spring and nicely browned loaves.
I got an oven thermometer and checked my oven and it was WAY off. At 350 I was only at 325 so I adjusted my oven so that 350 was 350. Then I tested at 400 and it was only off a couple of degrees.
I then checked my temperature at 450 and I had to raise the temp to 460 to get it to 450 and I have to set it at 530 to get 500. So, now, I check my oven temps regularly and often. I have an old oven but it's worth a check.
The tricky part is lowering the temp. I am never total sure how much I should lower because of its inaccuracy.
So I did this....