May 20, 2014 - 4:43pm
Im back for more proofing help
ok, so i was able to make a fresh new batch of dough following this recipe:
3 cups lukewarm water
1.5 tbls kosher salt
1.5 tbls yeast
6.5 cups all purpose unbleached flour
mix and let rise 3 hours. shape in free form loafs and let proof for 40 minutes. back at 450 with steam
I am having trouble getting them to oven spring. they taste great and have awesome texture but they sometimes are flat even though i slash them.
I have tried a basket but i think i may be doing it wrong. haha.
Share
Slow the rise and use only 1 tsp of yeast. It appears you're using too much yeast, 1.5 TBS. Slowing the rise to 8-18 hours using a mere pinch of yeast will allow the dough to form a skin on the outside that aids in retaining a more cylindrical shape once slashed.
Pre-warm the oven temp to 500F. Once the dough is slid into the oven, decrease temp to 475F after 10 minutes.
Do you steam???
which is pretty wet for a white bread. If you free form them they will spread since there is no lateral support while they rise. Put a rice floured kitchen towel in a colander and proof the bread in there. Then invert onto parchment paper on a peel, slash and in the oven they go. The lateral support makes all the difference. You can also cut the water by 1/8th a cup to get the hydration down to 75%. That will help too.
If you want to free form I would cut the water a little and you culd wrap a rice floured tea towel around the base of the bread after shaping and tie it in a knot to give the loaf some lateral support as it rises..
Happy Baking
I can try less water and see what happens. I think the flour im using is sucking up the water to much. The recipe calls for gold medal AP flour but i am using a diff brand that is unbleach enriched AP red turkey wheat. Maybe it has a slightly higher protein content?
I have never heard of the towel and colander trick before. Ill give that a shot as well. thanks
I would add a little bit more flour and then knead/ work the dough until elastic before slowely rising it for 3 hours. I have learned the hard way that flour isnt the same all over the world, nor is the same depending how old it is or how it has been stored, Sometimes you need less or more then recipe says.