I bake my own bread with Livio Madre, mother yeast from Italy. The dough rises for 11 hours at room temperature and then another 12 hours in the refrigerator.The dough in the baking mold is completely normal then, but when the bread is in the oven, it spreads out and doesn't hold its shape. What am I doing wrong?
It's funny how one will go along for years using utensils or tools that are adequate, but not perfect for the job, and not think too much about it.
When I was a kid cooking & baking, I don't recall even having pot holders or oven mitts. We used a dish towel to remove hot items from the oven. For all my adult life, I've used oven mitts. I acquired a silicone oven mitt which is just clumsy. Oven mitts are clumsy, too, and I keep burning them. I wondered if there were oven gloves. Well, of course there are!
I have baked a few Colombe this week and last. Mostly trying the Massari recipe which I believe to not be correct! The primo has a Cu of 45+ and T-Chambelland says that a Cu of 50 will arrest microbial activity! Most primo Cu values are around 30-35.
Hello all!
I stopped baking bread a few years ago and let my terrific San Francisco starter die :(
I have a very active ww starter that tripled in less than 4 hours.
I did about 500g of bread flour with 80% hydration and 2% salt and 75g of starter.
I have this sourdough chocolate marble sandwich loaf recipe. When I make the dough I divide it in half to one half I add 24g Dutch cocoa powder and 30g milk( which makes it chocolate tasting of course) so the other half is usually plain but I want to add 24 grams of a vanilla powder with the milk( like I add with the cocoa powder), can I use vanilla protein powder? It will look like the picture but the white will be vanilla flavor instead of plain. I made that loaf and it’s good but would be better if I can incorporate vanilla..
With our schedules I typically don’t have time during the week for doing something that from start to finish takes several hours.
Are there any good books of recipes that require a reasonable block of time then have the dough sit at least overnight if not multiple days then a baking step?
This recipe is a good example of what I am talking about.
https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe
Thanks.
