April 17, 2019 - 8:59am
What went wrong? This was supposed to be a sandwich loaf!
Big befuddlement! I wanted to make a sandwich loaf for a friend and followed Trevor's recipe, which seemed easy enough. I halved the recipe to make one 21cm loaf. The only thing I did differently was to let it bulk at room temperature for an hour before retarding it overnight (he does say in the comments that the dough can handle a retard of up to 24 hours). Took it out of the fridge, warmed it up for maybe an hour, preshaped, rested, shaped and proofed before baking.
It looks like the thing went to town, and I've got ears when -- for once -- I wasn't trying for them.
Any ideas? I won't be able to cut it open and hope that my friend remembers to take a crumb shot…
Thanks all!
Carole
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How did the dough look and feel, when you took it out of the fridge? And how about after warming it up for an hour or so? Think of the dough like it was a weird friend, a toddler, or an elderly relative. It's counterproductive to try to force them to eat their dinner at six o'clock just because it's six o'clock; it helps a lot to pay attention to their signals, and to do things when they're ready and willing. You can stick religiously to a schedule, but you have to give up expecting the best results when you do so.
(it's a 65% hydration dough) immediately out of the fridge, and after the hour on the counter, I gave it a gentle fold (precisely to see how it felt) and it was lovely -- silky, billowy, a little tacky. In short, for once, like in the video… I'm beginning to think I shortchanged the proof, which cause the thing to burst at the seams.