Could use some crust help

Toast
SDbaker on 22 Apr 2007 at 23:09

OK, back in the saddle in my own kitchen again..getting some of the same results with BBA baguette.  Problem: Anemic crust, very little color, and not crispy at all.  Taste is fine.

Used an overight pate-fermente and non-rushed rise, steam pan, atomizer on walls in accordance with BBA intructions.  Used a mixer, not sure if that matters.  It is interesting to note the crumb was more of a sandwich bread, consistent small holes.  Oven temp is right on, used  a stone on lower 1/3.  Of note, internal temperature was above the final temp before the time called for in the recipe, and crust did not seem very developed. Dough interior might be on the moist side, but pulled it out when the interior temp got high.  Did get a respectable oven spring, not great, but did some.

 Thoughts? Thanks,

 SDbaker

I know that with lower protein flours, they tend to brown lighter, maybe leaving the loafs in just a minute or two longer would help.  Your temp readings sound like you could go to a slightly higher oven temp, that way the crust could get darker before inside temp is reached.  Just a thought,  Mini Oven
2 thoughts I might have would be did you over-mix or handle the dough too much and de-gass it.  Also how long did you pre-heat the oven if it was not hot enough that may be responsible for alot of things.  Personally when I do baguettes and I am far from an expert I have finally figured out how to shape them properlt with popping as few bubbles as possible.  I also will pre-heat my oven around 45 min to an hour before baking.

Thanks JIP - I might have degassed too much with might account for the small holed crumb.  BBA says to be careful not to degas when shaping, but the Julia Childs video clip floating around on baguettes.. the guest baker beats the living daylights out of the dough!

SDbaker

Don't push too hard; like most good things in life, if you relax and enjoy it, success will follow. Breathe deeply! On the other hand, it IS terribly frustrating when your loaves don't do what you want them to. Has your starter had long enough to get good and happy? Oh, you said you were using old dough. Just keep baking.

Susan

Hi Suan, thank your for the welocme home! It's good to be back from deployment.

I also did a sourdough from a starter from KA.  Pretty decent flavor, but same problem.  Small holes, anemic, soft crust.  Tastes good though..

I think my switch to bottled water has helped.

 SDbaker

redivyfarm on 23 Apr 2007 at 10:48

This thread is really thought provoking.  I love wood stoves but don't have one in the house where I do most of my baking. I'm thinking that the no knead in a Dutch Oven is a perfect technique for omitting the preheat. Just heat the pot for a couple of minutes on the gas range and put the bread-in-hot-pot into a cold oven. I'm guessing that consumes less resource. I'll give it a try. The enamel may pop on LeCruset if you heat it this way. I use vintage cast iron.

I'm getting the crackle crust I coveted, but should it require a chain saw to slice?

A hearty handshake and a grateful hug......I'm assuming that by deployment you meant time in the sandbox.     THANK YOU for your service!!!!!!!!!   I'm glad you made it home safely.

Thank you for the thoughtful words.  They mean a lot.  I am glad to be home, covering my kitchen with a fine layer of flour!

SDbaker