The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

After a conferace with my technical adviser, (DanYo)

The Roadside Pie King's picture
The Roadside Pi...

After a conferace with my technical adviser, (DanYo)

I made a few changes to the latest formula, as follows.

1. lowered yeast percentage to .5% (down from 1%)

2. I will be shooting for a  < 50% bulk 

3. 8 Hr. cold retard. 

Small yet significant changes. See you all later. This should be in the bank sometime today. 

The Roadside Pie King's picture
The Roadside Pi...

These are getting closer to what I am hoping for. I am experimenting with keeping the bulk ferment under 50% with a cold retard. I lowered my C.Y. to .5% from 1%. They still got away from me. Next bake .25%. I also screwed the slashing, what else is new!

The Roadside Pie King's picture
The Roadside Pi...

Mortadella, on fresh out of the oven baguette. My Papa's favorite Italian lunch meat. I wish I could split this hero with him.   

 That's enough bread baking for a while. If I put anymore bread in the freezer, my wife is going to beat me to death with a frozen baguette! (That's if the carbs don't get me first!)

 

 

Benito's picture
Benito

Actually Will, your shaping is improving and, the scoring is much better than previous attempts.  I think if the bulk hadn’t gone as far, you would see a better bloom and you’d see your scores opening up and better aligned than before.  You’re making progress for sure.

The Roadside Pie King's picture
The Roadside Pi...

I would add one other thing to that. I used one aluminum pan over each tray of baguettes. I noticed that even with the oven at nearly at 500F the pans were not scorching hot. Next time no cover

MTloaf's picture
MTloaf

I love that stuff. I can only get it at an Italian grocery 70 miles away. If you’re a mayonnaise fan you should try homemade. 

Benito's picture
Benito

Oh yes homemade mayonnaise can be so much better especially since you can customize it for your tastes.  I like mine with a bit more bite so use more vinegar or lemon juice than most recipes would call for.