The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

success!

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Gedunkleberg's picture
Gedunkleberg

success!

I have survived my first baking-centered weekend, and all in all, I consider it a success. I tried Floydm's daily bread recipe on Friday night/Saturday, and it turned out pretty well. Like some other people, I wound up adding extra flour (at least I think it was extra...I don't have a scale yet, so my measurements may not have been entirely accurate). I had trouble getting the poolish and the autolyse to blend thoroughly, so I wound up with some lumps in the dough that seemed to bake into dense little knots in the final product. Perhaps next time I could start with a wetter autolyse, mix it with the poolish, and then add more flour as necessary. Does that sound like it would work? Despite the "knots," I did get a pretty good crumb, and the bread was pretty tasty (especially with the cabbage, potato, and cannellini bean stew that I made last night).

On Sunday, I took a crack at Floydm's honey whole wheat recipe, which was simple to make and turned out quite tasty. I don't have real loaf pans yet (that will be my next purchase), so I wound up using those dinky little foil pans you get at the grocery store. Since the pans I used were so small, I cut some of the dough off of the loaves before shaping them, and I made two rolls that I just baked on a baking sheet. Everything turned out nicely, and I was particularly happy with the color of the crust and the amount of rise I got during secondary fermentation. My boyfriend has already eaten half a loaf since last night, so I guess it's a hit!

Does anyone have any opinions on whether or not it's a good idea to proof shaped loaves directly on the baking sheet that I will bake them on? I don't have a baking stone yet, so I'm baking everything either on a sheet or in a loaf pan.

Comments

Floydm's picture
Floydm

Perhaps next time I could start with a wetter autolyse, mix it with the poolish, and then add more flour as necessary. Does that sound like it would work?

Yes, that works well.

Does anyone have any opinions on whether or not it's a good idea to proof shaped loaves directly on the baking sheet that I will bake them on?

You don't get the same pop you get if you have a baking stone, but it works fine.

Gedunkleberg's picture
Gedunkleberg

Thanks for the feedback!