Obviously, I didn't shape into baguettes, I'm terrible at shaping! I retarded the preferment for 48 hours. Baked at 500 F for 28 minutes. My old non digital probe thermometer read an internal temperature of 198 F and I decided that was close enough. Tasted good! Maybe I should have baked it a little longer?
Hi Rube, this bread looks just right for me and my son. We're getting on in years and we have trouble chewing the hard crusts. So I underbake a little or brush with butter when the loaves come out. The crumb on your bread looks delicious. Have a good one!
Autolyzed for 20 minutes before adding the preferment, salt and yeast. Baked at 500 F for 30 minutes. Much better results when I don't over-proof in the summer heat!! Final internal temperature was ~200 F.
Same BBA French bread formula. Baked at 500 F for 40 minutes. The crust was crackling. Probably the best crust so far. I need help with the crumb. What do I need to do for a more open crumb. I want bigger holes! Thanks for your help!
No one has any hints or suggestions on how I can get a more open crumb with the BBA French recipe? I love the look of the large holes but I don't know how to achieve it. Do I need to switch from brute force kneading to stretch and fold? Do you need sourdough instead of yeast? Somebody show me the magic. Please!
It has been discussed over the years... Maybe you can find some clues in the above topic.
You might also try a weaker flour, one that lets the gas bubbles break into each other and get odd sizes.
AP flour 50%
Bread flour 50%
Instant yeast .55%
5 oz. AP flour
5oz. bread flour
.19 oz. salt
.055 oz. instant yeast
6 to 7 oz water
Mix together. Knead for 4 to 6 minutes. Allow to rise in an oiled bowl for 1 hour. Retard in a covered bowl in the fridge for up to 3 days.
16 oz. Preferment
5 oz. bread flour
0.19 oz. salt
0.55 oz. instant yeast
6 to 7 oz. water
Allow the preferment to come to room temperature. Mix ingredients together. Knead for 10 minutes. Rise in an oiled bowl for 2 hours. Shape and proof for 45 to 75 minutes. Preheat oven to 500 F. Add steam from a steam pan and by spraying. Reduce temperature to 450 F and bake up to 30 minutes, until an internal temperature of 205 F is reached.
I have cut the final proof to 30 minutes in the summer. I only use a steam pan and don't spray. I have been leaving the oven temperature at 500 F for the entire bake. Thanks for your reply!!
I never knead a poolish, just stir it together until all the flour is wet, cover and leave it to hydrate and ferment.
I don't think I have ever kneaded anything for 10 minutes. When I let the dough stand for 20 to 30 min, I cut the kneading in half. I agree with adding more liquids for a soft dough (and later use folding to regain lost shape.) Be careful not to knead again, just deflate while envelope folding as the dough rises. (remember half the dough is already pre -fermented) See if that helps. If your AP is high protein, might want to eliminate the bread flour. or at least reduce it.
I will try cutting the bread flour and reducing the kneading time. Thanks.
I used all AP flour in the preferment this time. So, the the total bread flour went from 50% to 25%. I did not knead the preferment at all and kneaded the final dough less. Autolyized (spelling?) for 20 minutes before adding the yeast, salt and preferment. I may reduce the bread flour even more.
bread flour in the preferment and the AP for the rest. Bread flour seems to take long fermenting better. :)
I will try that variation as well.
The preferment was 50% bread flour and 50% AP flour. I did not knead the preferment at all. I used 100% AP flour in the final dough. Autolyized for 40 minutes before adding the preferment, salt and yeast. Reduced the kneading time to 3 or 4 minutes. Baked at 500 F for 30 minutes. I may try all AP flour next time. Taste good!!
as you use more AP. What was the hydration in that last loaf?
The hydration was still at ~65%, but it was very hot and humid! It has felt more like early August than mid September.
This loaf is 100% AP flour. Retarded the preferment for ~48 hours. Autolyized the flour and water for ~45 minutes before adding the preferment, salt, and yeast. Cut the hydration to ~60%. Baked at 500 F for ~40 minutes. Baked under a roasting pan lid instead of using a steam pan.
Final internal temperature was ~195 F. A couple of dumb questions. Do you autolyize the preferment? You are suppose to omit the steam pan and boiling water when you use a lid right? Thanks for your time!
lower in the oven. From the picture it is hard to tell, but aim to get the bottom loaf colour and the top crust the same. Scoring will always be lighter. If the stones are already on the bottom shelf, let them pre.heat longer before loading the bread and covering. I would also mist or water rinse the inside of the cover before using for more steam and probably not use a steam pan under the stone. No Q is dumb, especially here. Be careful with the drips (they have been known to break oven glass) cover the door with a fluffy towel while you put the cover over the dough and push the shelf in. Remove the towel and close the door.
48 hour retarded preferment <---- stick any bread flour in there and use AP in the main dough. And no, For such a long pre-ferment, I would not autolyse. Or try it both ways and see if you notice any difference.
tutorial on scoring, it is here:
Might help you get the look you're after. :)
Thanks for the link to the slasher flick. I guess "great minds" must think alike because I already had a preferment of 100% bread flour retarding in the basement fridge. :)
Preferment was 100% bread flour. I did not knead it at all. Retarded for ~72 hours. I used 100% AP flour in the final dough. Autolyse for ~50 minutes before adding the preferment, salt and yeast. Kneaded for ~3 to 4 minutes. Baked covered without steam for ~30 minutes at 500F. I moved the firebricks to the lowest rack in the oven. Final internal temp was ~200F. Scorched the bottom of the loaf.
Try dropping your oven temp to 475°F to bake a larger loaf (bigger than a baguette) and 450°F for the uncovered bake. Can leave the stones on the bottom or second shelf up. Lengthen the bake a little bit so that the bottom and top brown evenly. If the bottom is burning the temp is too high. I was hoping for more spring. If the dough is slightly over fermented, there are most likely 4 ways to prevent too much fermentation. 1) less yeast 2) or shorter final proof 3) or shorter bulk rise or 4) lower dough temperature. Play around a little bit more.
Do you find the loaf baked through at 200°F internal? Go for the 205°F with the next bake.
Try a shorter final proof or retard sooner.