October 26, 2007 - 2:32pm
Hi Bread Bakers, I have been 'sper-i-menting with Vollkornbrot forms from Hamelmans book. Some have turned out well, others not so well. The final proof seems to be key here. Paying attn to the final proof time is very important, if it rises a little too high...kerplunk! Also, the baking time in the book seems to be rather short, I have increased it to around 4 hours in total.
Happy Baking, David Aplin
Vollkornbrot Final Dough: Finished mix @ 20 degrees C
2 kg. and 1 kg. pieces: Water on table, dough is tres sticky
Vollkronbrot in tins: Beginning of 1 1/2 hr. final proof
Vollkornbrot Proof: End of proof with cracks very visible, time to slam the heat
Vollkornbrot baked: After a lengthy bake; almost 4 hours.
Vollkronbrot Baked 2: Another view, quite pleased with myself, (FOR NOW)
Hi, Yes I gave the loaves a full 72 hour rest period before sawing them open. In my opinion they could have used another 2 hours (at 300F) or so, the interior was just this side of porridge. Tasty porridge. Nevertheless it makes awesome toast for that early morning carb hit. An oven with greater heat retention would probably do the trick, I was using my regular indoor electric oven.
Regards, David Aplin
PS; Yes please do check what you have written down, any empirical info will help, thanks
What do you have sticking out of the big round dough "plop" in the first picture other than the thermometer? There is a flat plastic lookign stick shoved into the dough.
David, great looking bread! What is the size of the strap pans you are using. I need some but can't decide what size would be the most use full. What do you think?
The sandwich tins I used are 4 1/4"W x 12 1/8"L x 4"D. There is a lid which i didn't use for this particular bread. The weight of each unbaked Vollkornbrot was 2 kg. That's a pretty good sized loaf and takes a pretty long time to bake.