May 26, 2020 - 10:08am
Loaves falling flat
I'm sure you've been asked this many times before but I'm unable to find a post relating to it.
My current problem is with non-sourdough bread. I usually bake in a tin but I prefer bread without using a tin.
I think it's because of the crumb. In a tin the crumb is fairly dense whereas without one it's more open - bigger holes etc.
Trouble is that however hard I try to form the dough it always flattens out before baking.
I've experimented with hydration but it makes no difference.
Cam anyone suggest a solution to this?
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in a cloth lined floured basket to support the sides of the loaf and give the dough "skin" some "memory?" Turn out the dough onto parchment upsidedown and score if you like. Bake.
Sounds like your dough could be too wet or overproofed. More details please.
Here's my recipe for a Bloomer:
500gm strong white organic bread flour
320-340ml water
30ml olive oil
10gm salt
7gm instant yeast
Mix & knead (French slap) for 10 - 15 minutes
1st rise: 1 -2 hours or until doubled in size
Knock back & shape/form.
2nd rise: On slightly oiled tray covered with tea towel leave for 1 - 2 hours or until doubled in size. (dough flattens!)
Spray lightly with fine mist of water - sieve with a little flour & score.
Bake in oven at 220 C. for 25 minutes then turn oven down to 200 C. & bake for another 10 - 15 minutes.
Loaf rises well but is far too flat.
Here's a photo of my flattened bloomer:
Bloomer.jpg
Bloomer.jpg
Apologies. No idea how I inserted a duplicate
I dont think I'd call that flat. I was expecting flatter. Lol! It looks pretty good.
For want of a better crub shot, I can see there was a little air trapped between layers on rolling up the dough during shaping. That gets better with time but it does help to get a good seal between layers to support the shape of the loaf when rolled up tightly. The edges or sides of the loaf have a nice curve. Good even crust colour all around.
Use as little flour as possible or none at all, maybe dusting off the upside down and spread out dough for good contact while rolling up will help. Another tip, if you find the rolled up dough too soft or slack, just let it rest for 10 minutes and then slightly flatten and roll it up again from the short end.
The second rise is often shorter than the first rise and double may be difficult to judge, try for a little bit less than double. Let the oven finish the rising.
Looks like a nice loaf to enjoy.
Well, thank you.
I expected & have been aiming for a far rounder loaf (looking from end on). That's the shape I've been used to from my local baker (now retired). I assumed that it's the forming/shaping area that I'm falling down on somehow. but maybe I expect too much.
Will persevere.
a trick called Tangzhong. Its one way to get a nice round shape. ...and it is easy.
What it involves is taking some of the water from the recipe and a small amount of the flour and just cook it to make a gel, then toss it into the dough.
It doesnt take much, only 5% of the flour weight. 500g flour -----> 25g flour plus 5x weight for water ----> 125g.
After combining in a micro dish, weigh it (note) and nuk it in short zaps like 30sec zaps at 700wt stirring between zaps watching until it gets sort of translucent. Put the dish back on the scale and add any lost water. Let it cool and then add to the liquids in the recipe. Works like a charm. It gives you a hydrated dough with a lower hydration feel.
Tip: Measure out all the ingredients first, take flour and water directly from the recipe flour and water as you make the Tangzhong.
If using tangzhong (I have done this with brioche buns) would you skip the autolyse? If using tangzhong with a sour sourdough recipe would it be added at the start?
Please define "at the start." I would add it when mixing up the dough.
So, mix the dough and the tangzhong, autolyse and then add the starter with salt?
have fun!
That's a new one on me. I'll give it a go.
Thanks