November 7, 2013 - 11:26pm
Struan deflated and the soaker never firmed up
Here is what appears a normal proofing Struan. However, I encountered a few issues. The soaker never soaked up and turned into a stiff dough like Reinhart showed in his picture. It remained like a watered down oatmeal. I had some brown rice, quinoa, and kasha mix in the fridge. I added that and enough wheat flour to make a somewhat dough consistency.
The outcome was flatter than what went into the oven. The taste was really sweet and nice. Everyone liked the loaf and would eat it again. Next time, I may use a loaf pan. It just would not hold the shape and spread more than i envisioned. Perhaps I did not make the batard tight enough.
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as light as air, its flying upside down :). The most important is that the bread disappears in a few short moments, that's the sign that the bread was a full success.
Silly site won't take my photos without some twist to some of them. I agree I just wanted to have that firm starter I saw In The BBA. How goes your pursuit of nuts and cheese?
Warm Regards,
Casey
is on. I got my walnuts, they sell it by the rice bags, but I managed to buy 500 g only. They looking good. Cheese is available in those import shops where you have to buy it buy a couple of dollars per 100 g. So I have to keep on searching but dairy products are just not so popular over here.
Too bad cheese can not be mailed! I would mail you blue cheese. I bet you come up with something interesting. I think apricots and other dried fruit would go well with walnuts. take some pics of your pursuits in procuring ingredients. The journey and pursuit of some of the items can be part of the bread process.
Warm Regards,
Casey
your-cheese.com :). I know a few guys that are importing cheese here. The import procedures are a hustle and I honestly would not change with them. I started making my own curd cheese. Depending how long I will still stay here, I might just end up buying a small hand press and make my own cheese. But good stuff such as blue cheese will stay a dream. Yes I love blue cheese on a hard cracker or a Swedish knaecke bread with some fresh grapes and a good glass of wine. Here is one of my favorite pictures from the week end that I went out to get the walnuts. Too many to post them all here :)
You are right! Success is in the disappearance of bread! That is a thought to dwell on as I bake.
Warm Regards,
Casey
can be tricky hydration wise if your flour is very different from the one used in a recipe but what you did to try to correct it had to make the bread taste great and perfect additions to Struan type breads - but i like add ins more than most i suspect. I don't get the deflating in the oven other than like you said it just spread out. The crumb looks none the worse for spreading. Looks like a great save to me - and if it tastes that good FZ is right on with the full success tag.
If you don't pan it next time and still want that beautiful free form loaf not to spread, the old adage that you can add water but you can't take it out seems to fit this too wet soaker. .
Happy baking
Is a soaker supposed to be prime play doh? I had trouble developing that consistency. Any advice on developing a soaker? The bread was mighty tasty. I am sure while I tried to strain my soaker and (add the kitchen sink) it still did feel loose. I should have taken pictures! Thanks for the support.
Warm Regards,
Casey
did you use boiled water for the soaker? most grains required to be somewhat cooked to absorb moisture and soften. The crumb looks undercooked; bake it Longer.
It looks good as it is , though!
-Khalid