Why does my "swirl" look so square? Is it because I'm rolling it too much like sushi?
Too thick. Thicker = less swirl, thinner = more swirl. That was easy! Enjoy!
I have round around the edges under the crust the swirl will be more square and becoming more round towards the center. You can see that in my most recent swirl bread.
And yes, if you roll out longer, not wider though than your pan, and thinner you’ll be able to roll more and achieve more swirls if that is a goal.
Benito, in your profile you listed oxo jam spatula as one of your tools. Is it the same as the Jar spatula, i couldn't find "jam" spatula when i googled. thanks
You’re right it is the jar spatula I’ll have to correct that. OXO Good Grips Jar Spatula, White https://www.amazon.ca/dp/B00ESCL0KA/ref=cm_sw_r_cp_api_i_WXDBC8CNB7QV7WAKWTFD
Hey Benny. I have a pretty slack batard final proofing in the fridge right now. I think it's because i only had time to do 2 sets of S and Fs last night. I'm trying to make a game plan to get maximum oven spring. Just popped in the fridge now. I might bake it at about 11 pm tonight. that'll be almost 9 hrs in the fridge. I think the most important thing is scoring . should i do a more shallow than usual score , end to end off center and curved? Thanks
When you pop it out of its banneton or other proofing container assess how stable it seems. Is it starting to flatten out quickly, or does it seem to be quite stable. If it is flattening quickly then either don’t score or score very shallow at most. If it is quite stable and well formed then go for a good score. I think simple is often best so I do a straight line or slightly curved pretty central down the length of the dough. 45* to the surface of the dough should work well. Good luck, post it later!
Normally when you retard after shaping and placing in bannetton, do you wait a bit before you pop in the fridge? I've been putting it in the fridge right away. I figure it'd take a bit of time for the dough to get cold in the fridge anyway.
I think if I'm going to use APF, I really need to do all 4 sets of stretch and folds.
The building of structure is quite important for final bread structure. If there isn’t good structure then your bread won’t rise well in the oven.
I usually do a bit of extra bench rest on the counter before going into the fridge, depending on how much of a rise I had in the aliquot jar between 30-60 mins.
the crumb is heavier than it looks in the picture. in a situation where you can't get all the stretch and folds in (I had to go to work) what would you do? Retard the dough then do it later? Or just do it at the end of bulk?
Doing folds at the end of bulk will tighten the crumb and you might lose a lot of the gases that you’ve created with fermentation. I’d put the dough into the fridge until I could attend to it later.
Baked in a Pullman pan? It wants to be square! I think it looks kind of cool.
Lol thanks. i was wondering if it was because of the pullman with lid on but look at this loaf also baked in pullman
This looks so cool!
Edit, I just realized you put this up as an example, not your bake, is that right? Still, it does look tasty. And I suspect the suggestion to spread the dough out more so it gets more rotations when shaping will get you there. Keep us posted!
Thanks but i wish it was my loaf.