August 19, 2020 - 3:59am
After a conferace with my technical adviser, (DanYo)
I made a few changes to the latest formula, as follows.
1. lowered yeast percentage to .5% (down from 1%)
2. I will be shooting for a < 50% bulk
3. 8 Hr. cold retard.
Small yet significant changes. See you all later. This should be in the bank sometime today.
These are getting closer to what I am hoping for. I am experimenting with keeping the bulk ferment under 50% with a cold retard. I lowered my C.Y. to .5% from 1%. They still got away from me. Next bake .25%. I also screwed the slashing, what else is new!
Mortadella, on fresh out of the oven baguette. My Papa's favorite Italian lunch meat. I wish I could split this hero with him.
That's enough bread baking for a while. If I put anymore bread in the freezer, my wife is going to beat me to death with a frozen baguette! (That's if the carbs don't get me first!)
Actually Will, your shaping is improving and, the scoring is much better than previous attempts. I think if the bulk hadn’t gone as far, you would see a better bloom and you’d see your scores opening up and better aligned than before. You’re making progress for sure.
I would add one other thing to that. I used one aluminum pan over each tray of baguettes. I noticed that even with the oven at nearly at 500F the pans were not scorching hot. Next time no cover
I love that stuff. I can only get it at an Italian grocery 70 miles away. If you’re a mayonnaise fan you should try homemade.
Oh yes homemade mayonnaise can be so much better especially since you can customize it for your tastes. I like mine with a bit more bite so use more vinegar or lemon juice than most recipes would call for.