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BBA Challenge 2011 Ciabatta

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Jo_Jo_ on 16 Feb 2011 at 15:38
Well it certainly looks good! I baked it at 450* for 20 minutes, on my pizza stone. I really like the color of the crust both top and bottom. There weren't many surprises when I made this, except maybe that it was a lot easier to tell if it was ready to be baked. I am used to making sourdough versions of this, so they take a LOT longer to rise.

English Muffins/ Bread Baker's Apprentice High School Project

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em120392 on 16 Feb 2011 at 15:04

Hey guys! it's been a while! i've been posting a lot on my blog, but not much on here!

anyway, my brother and i made english muffins, which happened to be one of the most fun breads i've made so far. i hope you guys enjoy my post on them!

you can read all the posts on our blog, http://bakingacrosscountry.wordpress.com/ i've been interning at a bread bakery as well as a bagel shop! this project has definitely been the highlight of my high school career.

Test Tube Baking [2]: Bulk fermentation, doubling in size

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Juergen Krauss on 15 Feb 2011 at 22:41

Hi,

The famous "proof until double in size" is present in almost every recipe.

I remember seeing some photos somewhere, but I can't remember.

So, here is my experiment.

I made a white dough according to RB "Crumb" (100% Flour, 70% water, 2% salt, 2% yeast), divided it after gluten development and proofed one half in a cylindrical measuring cup, the other half in a transparent pudding bowl.

This way you can see what a doubling in size looks like in a non-cylindrical bowl.

Effect of yeast on autolyse

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cranbo on 15 Feb 2011 at 17:34

So I've been poring over some older TFL posts on autolyse, as well as other web sites. 

The traditional definition of autolyse means that only flour and water are combined to enhance flour hydration and gluten formation, with a host of other benefits. 

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