December 28, 2015 - 2:00pm
first loaf and timelapse of boule oven spring
Hello! been a forum lurker for a long time, first time posting since I've been baking a ton over the holiday and wanted to share the first boule I attempted with bread in 5 book =)
i'm a noob baker, does this oven spring seems correct? the bread is really good tho I'm always chasing the 'open crumbs' like the ones you see in baguette or ciabatta...any advice? according to the book i should be able to achieve this with the same master dough so I'm a little confused...thanks for checking!
baking timelapse! :) https://drive.google.com/file/d/0B4h_I5xgJTQcWjdGZUY2Tm9sbXc/view?usp=sharing
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The time lapse is cool.
I always reckon I'm doing OK if I get at least 10% oven spring. That looks like quite a bit more than 10% to me, so I'd say that it's fine.
Nothing wrong with that crumb, either. Why you'd want to ruin it with great cavernous voids is beyond me but I suppose it takes all sorts. ;-)
Jon grass is always greener y know =) I'm just wondering why i could never seem to creat that kinda bread... even with really slack dough. tho I'll attempt the baguette next with the master recipe from the book and report back! =) happy baking!
Try a lower protein flour and shape the loaf earlier. The lower protein flour will allow the gluten structure to collapse locally and leaving the dough undisturbed from earlier in the process will allow larger volumes of gas to accumulate, ruining that nice crumb. Or so I'm told.
and big holes don't hold butter/honey/etc....
-Gordon
fine loaf to me. What makes great bread is the taste - not the holes. Holes have no taste whatsoever and are vastly overrated in the bread world but are intrinsic to low protein, high hydration breads like ciabatta. AP Flour at 75- 78% hydration will give you bigger holes in SFSD style breads. Less dough manipulation with soft hands and with longer rest periods also seem to help but you need to have some gluten development but time can do that too Ala No Knead bread recipes.
Happy Baking
For the advice! Look forward to more bread experimenting this coming year!
A great looking bread and a fantastic crumb, just the way I like it:)
I am not in to those hugbe holes, you can not eat the holes , I rather bite in a bread with a lot of crumb.
Your bread looks soft and moist and just wonderful.