Phase 1 - the bulk fermentation
Phase 2 - the pre-shape
Phase 3 - the final shaping
This seems to a problem with almost every recipe that I try (see picture).
For these loaves I tried:
https://www.theperfectloaf.com/best-sourdough-recipe/
I followed precisely as written.
There was very little change to the dough appearance/behavior after an overnight cold ferment. It was pretty solid. When I went to move it from banneton to dutch oven I could feel it deflate more (not that there was a lot to begin with).
Flours:
I was watching random suggested videos on YouTube recently, and Lisa from Farmhouse on Boone popped up making sourdough puff pastry (recipe here).
This loaf is a slightly changed version of the bread in my previous 50% einkorn post
https://www.thefreshloaf.com/node/72901/50-einkorn
Here's what I changed:
Pan de Cristal
David Snyder
September, 2023
Pan de Cristal is a bread that has intrigued me for some time. It is a white bread similar to an Italian ciabatta but of even higher hydration. I was a bit spooked by the anticipated challenge of handling such a wet dough until I viewed the instructional video made by Martin Philip, the fellow who took Jeffrey Hamelman’s place as head baker at King Arthur Bakers.
After trying my hand at a 50% spelt loaf - see
https://www.thefreshloaf.com/node/72889/50-spelt
I made a similar loaf with 50% einkorn flour. The stone-ground flour comes from a local restored water mill. I've read a lot, mainly on this site, about how einkorn flour is runny and sticky and won't hold its shape. E.g.,
I've long been yearning to bake a nice perfectly rectangular rye loaf. Earlier this year I finally bought a pullman loaf pan, but since starting to use it, I've discovered it's not so simple as just baking a loaf in such a pan. Thus far the rye loaves I've baked in it have stopped their rises just a little short of the rim, thus resulting in a slightly domed top. On the other end of the spectrum, a wheat loaf blew the lid off the top. There's nothing wrong with rounded tops, but I wanted the Nordic esthetic. I realized it's important to get the dough volume rig
Hello everyone,
I've posted the latest recipe on my blog for a type of bread we have in Egypt called "Eish Senn". It's a pocket-style bread with lots of wheat bran mixed into the dough. Have a look and let me know if you give it a try and what do you think of the flavour?
Sicilian semolina bread, with short fermentation biga. Same day bake. Commercial yeast leviened.
