It is the second time I bake a tight loaf of bread that has been shaped as a Batard and proofed overnight. whenever I take off the top lid from the double Logde iron skillet, the dough would have expanded and didn’t rise in volume ( see picture ) - can you help please ? What do you think I am doing wrong ?
Took a formula that Ian had posted some time back and made a few changes . He made enriched buns as did I but I had 750 grams leftover so shaped a batard and pinched the bottom with flour in the crack hoping for a burst of creativity ! I got it.
700g starter- 600g rye and 100g AYW
600 g unbleached KA bread flour
225g durum
200g spring wheat
100g soft cheese ( I used Délice de Bourgogne with the blooming crust pulled off)
100g soft butter
85 g maple syrup
32 g salt
approx 650g water
To those who tried to follow my write up, my apologies. I have added a new comment further down in that post following alfanso's comments. I hope this gives an easier read than the original post. Also added a dropbox link to my spreadsheet.
If you had the patience to wade through the original post, thank you. It was hard to know how to write it up and with hindsight I should have gone with the dropbox link at the start. but, we live and learn, and I still have much to learn.
Leslie
Following on from my last experimental day inspired by Mariana, today's bake built on that but also heavily influenced by Trevor's book Crumb Mastery which I am presently re-reading.
I've officially retired Louis I (i.e. unceremoniously dumped him into the trash). He was smelling like a prison distillery by the end. Fortunately, one of his offspring (Louis IV) has taken over as my go-to wheat starter.
Since getting home from the holidays I've been busily baking bagels, brioche, and boules. Also pizza.
I hate wasting food. I love making bread. I use mainly sourdough starter to do this, but I hate tossing out the "spent" starter. How can it be "spent" since it contains enough critters to get the next batch going?
The first time I tried Maurizio's 50-50 I added figs and pecans and had an unusual experience with: shaping as baguettes / retarding / unretarding / reshaping the three as one batard / and finally retarding again. All documented here.
She was back for yesterday’s bake and all seemed well enough until the dough went completely missing at the 1 ½ hour mark into the final counter proof. It is a short story so I will tell it and it is all Lucy’s fault if you ask me. I’m looking at her right now and she looks very guilty to me.
My grandmother's iron skillets make the best pizza. They are from the 1800's. They are 12" across. We have family getting in later tonight so I made these up so they will have something yum when they get here. Crust is somewhat of a guess and by golly as my Mom used to say. I had a couple levains left in containers and decided to clear them out. They were full of bubbles...one durum and one ww.
