First of all, I'd like to say this:
Now that thats out of the way:
I watched some of the videos linked to from this site. cool. I know from my reading and experience that I tend to have bread that is not "wet" enough.
Watching this video: http://www.sourdoughhome.com/stretchandfold.html, I am really amazed that this technique gives well kneaded bread. What is it about this technique that works? I don't see how the gluten can develop using this method! Amazing.
Hej
Being a newbie I hope I am in the right forum.
When my bread comes out off the oven it has a nice crispy crust, after the bread has cooled down the crust goes soft
Any help will be appreciated
take care
Knud
This is my first bread made from the "Bourke Street Bakery" book. The book introduces a basic white flour white starter dough, then add various ingredients to it. In this case, it's toasted hazelnuts (yum! I am on a hazelnut kick lately, can't get enough of it), a mixture of currants and raisins (I like that combo, it's better than just currants or raisins alone), and a bit of rye starter to add some tang. In the basic dough, the white starter ratio is fairly high, which is probably why the bulk rise was only 2 hours. The dough was then shaped and put in the fridge to proof overnight.
Well I had to throw out my sourdough starter again today because it was dead. This is starting to get frusterating. My first starter I was able to get a loaf out of and before I could test out another loaf, I wake up to find flies in the starter and the lid off! ARG!! So that same day, I start up a new batch and after a week, it smelled of mildew. I am VERY determined to make it work this time...No matter what it takes.
I've been away from baking (took only time for lazy bread), so I started again with something simple (I thought): French bread 1 (Crust and Crumb, Peter Peinhart). I kind of recall that the proposed mix off all-purpose vs bread flour was not ideal for me, but I didn't find a note on that in my bread diary. I get my flour at a windmill, the flourtype (T) is not constant. I added flaxseed as an ingredient.
A couple weekends worth of sourdough sandwich breads. Heres what we do:
1. Friday night (or morning, depending on room temperature) - feed starter with 2 oz each of water and AP flour. I use 8-hour two builds if possible, to get 8 oz of 100% hydration starter.
Greeting TFL,
Just logging another attempt at baguettes w/ pizza for the lost finale. These baguettes are underproofed because I was simply in a hurry to bake off the pizzas before 9pm. I followed the poolish baguette version from "Bread". I baked 2 baguettes at a time. I shaped the last bagutte (left)pair ~30 minutes before the first 2 baguettes were sceduled to finish baking.
I just found this site. I have been making (trying to make) artisan style bread following Reinharts book "the bread bakers apprentice" for the last 4-5 years with varying success. I know that my bread has improved, and it certainly tastes great. However, I want it to look good too, and that is where I am working now. I stumbled onto this website searching for "oven spring problems" which is what happened to my sandwich bread loaf tonight. It exploded out of the pan and cracked beyond the edge of the score during the first 10 minutes of baking.
I was preparing to make a couple of loaves of French Bread this weekend when I noticed we had some pesto sauce in the fridge that I needed to use up. I went ahead and dumped it into the mixer to see what would happen.
