ccsdg's blog

After accidentally stretch-and-folding a loaf into near soup, I asked here if it was possible I had overkneaded.  Instead a new term entered my vocabulary: thiols!  However, I've found it near impossible to find out much more about these mysterious and oft-titled "pesky" by-products of unwelcome bacteria.  Google yields very little, and what I can deduce from TFL is incomplete and added to with other mysterious terms I don't understand yet.

Thought I'd start documenting my bread adventures, seeing as I'd finally got hold of a set of digital scales. I usually make a very soft sandwich bread, so my first attempt at ciabatta had me instinctively disregarding the instructions and kneading my 75% hydration dough to a strong windowpane...with the result of sandwich bread in a ciabatta shape. So this is my second attempt at ciabatta (in which I meekly obey instructions to just do stretch and folds during the bulk rise).