The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What went wrong ? "another loaf"

Essam Haroon's picture
Essam Haroon

What went wrong ? "another loaf"

Hello, 

I had an issue with this recipe and I get the same result, I hope someone can help me to address this issue.

I followed this recipe

pre-ferment  "Biga" (60% Hydration , 0.16% Instant Yeast, 1.8% Salt) 14 Hrs fermentation at 70F.

final dough ( 76% Hydration , 1.8 Instant Yeast) 

bulk fermenation 2.5 Hrs and 2 folds at 75F

final proof 1.2 Hrs at 75F , 80% humidity

baked 450F for 35 min steam injected.

and here is the result 

MichaelLily's picture
MichaelLily

What’s wrong? Looks good from here. If you want to know why the crust is matte and tan rather than shiny and dark, it is because you are not using enough steam to get that effect. But the bottom line is: does it taste good?

Essam Haroon's picture
Essam Haroon

When I did this recipe for the first time, it had a very good bloom with a very nice crums but when i repeated it for many times it did not bloom as the first time, you maybe right, not enough steam or it maybe over proofed.

bottleny's picture
bottleny

Your recipe:

  pre-ferment  "Biga" (60% Hydration , 0.16% Instant Yeast, 1.8% Salt) 14 Hrs fermentation at 70F.

  final dough ( 76% Hydration , 1.8 Instant Yeast)

Did you put salt in biga? Normally, there is no salt in the biga (only flour, water & little yeast).

Besides, what percentage is it in your biga? You can maximize its percentage (see this 90% Biga Loaf) but still do not put salt in the biga.

Essam Haroon's picture
Essam Haroon

Thanks for your replay, 

yes there was a salt in the recipe. 

I will try 90% biga , sounds delicious.