The Fresh Loaf

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First artisan loaf

January 19, 2017 - 7:59pm
Coolchinchilla's picture
Coolchinchilla

First artisan loaf

this is my first high hydration loaf from FWSY book.  It's not fabulous but it is bread -- i was worried about the S&F but the glutin did form and I have a loaf of bread,  :-). So here's the details:

Overnight white bread

  • 1000 g flour
  • 780 g water (95dF)
  • 22 g salt
  • 1/4 tsp instant yeast
  • autolyse 30 min
  • mix
  • 3 S&F at 30 min intervals
  • BF 12 hours at room temp about 70 deg
  • shape and put in fridge
  • proof in fridge 19 hours (life emergency happened and couldnt get back to bread for day)
  • bake 475 deg in DO 30 min with lid and 20 min without lid
  • 205 deg internal temp when removed from DO

Problems

  • probably overproofed in fridge but it did make bread.
  • The outside burned quite a bit -- normal?
  • book said bread didn't need scoring but it didn't form naturally.  Should i always score?
  • stuck to bread form -- need more flour.

improvements

  • flour.  I used bleached cheap AP flour.  Will try bread flour next time. Does it really make a difference which flour you use?

Regardless, I'm very pleased with my first loaf.  I can improve for the next time.  Any suggestions are appreciated.

coolchinchilla

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craigw9292's picture
craigw9292
Jan 19 2017 - 8:25pm

I just replied to your other post, that looks great. I prefer AP unbleached and went away from bread flour. Your hydration is too high (in my view :)) - for 1000g of flour stick to 650g or 680g of water max and you'll find it very easy to keep the shape. You should score to control where it pops, sucks when it expands out the side of a loaf! :)

Coolchinchilla's picture
Coolchinchilla
Jan 19 2017 - 11:32pm

cool.  So i can reduce the hydration just like that?  I'll do it!!  That slack dough gave me the heebie jeebies.  Practiceing techniu\ques on a lower hydration dough sounds great!  Will it impact the flavor much?

coolchinchilla 

Lazy Loafer's picture
Lazy Loafer
Jan 19 2017 - 10:09pm

That's a beaut, and well-done for a high hydration bread, first try! Here's my answers to your questions:

  1. Yes, probably overproofed. That's a long time for a bread with dry yeast, even if it's only a little bit
  2. The outside burned probably because there were a lot of bubbles under the skin (from the over proofing), and also the oven temperature was probably a bit high. When I do mine in a DO I pre-heat to 475F, turn it down to 450F for the lid-on period, then turn it down to 425F when I take the lid off
  3. It doesn't look like the lack of scoring affected the loaf too badly. It really depends on the look that you like. If you want it to burst naturally you need to put it in the pot smooth side down, without pinching the seams on the 'rough' side (now facing up) too much. But you can do it other side up and score it if you wish, and if you are comfortable scoring a soft, wet loaf before dumping it in a hot pot!
  4. Rather than more flour in your bread form, try a blend of half bread flour and half brown rice flour. This will help it to release. Also, proofing for a shorter period of time might help too
  5. Try the loaf with bread flour next time and see how you like it. It might make the crust a bit tougher, but will also make the wet dough stronger and probably a bit easier to handle. The gluten should develop more easily

All in all it looks great and just a few things to tweak!

 

Coolchinchilla's picture
Coolchinchilla
Jan 19 2017 - 11:41pm

Thanks for your feedback.  I really like the idea of backing down the oven temp over the course of the bake.  Less likely to burn. So rice flour does releases better.  Will have to try it.  And bread flour next time.

Lechem's picture
Lechem (not verified)
Jan 20 2017 - 1:06am

That crumb looks delicious and soft. Very nice!

If you think it's going to be 12+ hours in the fridge then retard before shaping. When ready shape the loaf (at 78% hydration it'll be easier when cold) and final proof for 40min - 1hr while you're pre-heating the oven.

Bon Appetit.

Coolchinchilla's picture
Coolchinchilla
Jan 20 2017 - 6:27pm

Thanks for the tip.   Will remember to retard befor shaping

dabrownman's picture
dabrownman
Jan 20 2017 - 11:42am

I would say it is fabulous!  Looks like a fine bold bake and with the changes in schedule quite remarkable for a yeast bread.

Nothing sticks to rice flour.  Don't bother blending it with regular flour.  Wet dough needs rice floutr to keep it from sticking,

Well done indeed and happy baking 

Coolchinchilla's picture
Coolchinchilla
Jan 20 2017 - 6:32pm

Thanks for the affirmation!  It doesn't feel fabulous but I'm right proud of my first loaf. :-)