May 27, 2009 - 10:01am
PR's Rosemary Olive Bread
has anyone baked mr. reinhart's rosemary olive bread? I am currently mixing a batch of six breads. the dough is very slack. i've add perhaps an additional 300g of flour to the mix but it is slow to firm up and i'm beginning to feel that it's being over mixed. soft and supple was the description and pass the window pane test. still to wet for that and the dough temp is through the roof from the additional mixing. i've double checked my calcs and their good. i'm at a loss. ordinarily i'd stay with it but there are other doughs the wings and they'll be calling soon.
any thoughts wood be welcome. thanks
b
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Might be your flour and over mixing!
I was curious about the ingredients, but am not sure which Reinhart book contains that recipe. I checked my copies of the BBA and Bro Juniper and it's not listed in either.
hey lindyd, sorry. i was kinda
flustered at the time and miss typed. it was pr's rosemary potato bread from the bakers apprentice. i tried to follow up with some photos of the proofed dought last night but ran into 'technical difficulties'. it rose well but the dough ruptured at the surface. so nasty. i degassed reshaped, and allowed them to proof again. the result was better but the oven rise was not there. duh. anyway, baked them off and sampled one. flavor wasn't bad crumb was close and somewhat moist. not what i was looking for. interestingly, the first bake i forgot to brush with oil so i pulled them at mid bake and oiled. the next batch waas oiled prior to baking. between the two, it was the first batch that hat the better color. overall it was a disappointing outcome which means i'll have to try it again!
cheers
ps here's a pic of the volcano dough. not enough gluten structure to contain the rise??
Bobm1,
It looks like the dough was too stiff to accomodate the expansion. The 300g of extra flour is quite a bit (sorry, don't have the book in front of me to know what that does to the hydration percentage). If you've made this before and know from experience that it shouldn't be as slack as it was this time, adding a *small* amount of flour would be sensible. If you haven't made it previously, maybe it's supposed to be that slack; in which case the additional flour may have been overkill.
Better luck next time.
Paul
thanks mccool. yeah 300gs was a bit much and i had that sinking feeling that comes over one when he knows he's crossed the line and strides forward heedless of reason tugging on hes ear. i've not made this bread before and was watching the dough to match a desctiption. i've since looked at the hydration % and am still some what puzzled. i do a multigrain with 67% hydration and though it is a bit sticky, it is a managable mass. this rosemary potato bread is also about 67% at it's high end. not what i would characterise as slack. Ciabatta dough at 77%, thats slack. still i could have made any number of errors and all thats left for me to do is try again. part of the journey.
b
Your mention of making a wholegrain bread previously with a similar hydration level rings a bell. The bran in the wholegrain flours will cause them to absorb a lot more moisture than will be absorbed by an all-white flour. The result is that the wholegrain dough will feel much drier and stiffer than the all-white flour dough at the same hydration level.
The other thing that I should have thought of earlier is that the potatoes also contribute some amount of moisture to the dough, so that the effective hydration level is higher than the hydration level that you would calculate if totting up the dry and liquid ingredients only. Reinhart lists the hydration at just shy of 54%, but it appears he's only counting the liquid water, not the water contained in the potatoes.
Paul