I've a nearly new 25kg sack of T55 from Shipton Mill and a string of failures so far in baking a basic loaf. The crumb is always gummy and I'm probably not getting a sufficient rise. Why and what to do?
My basic recipe has been 400g T55, 5g yeast (tried both quick and active), 5-7g salt and hydration rates between 60 and 70%. I've followed the Dan Lepard kneading method so mixing, leaving for 10 mins and then kneading 3 times for circa 10 secs over 30 mins. Then allowing it to rise by half, shaping and then allowing it to rise by half to two thirds and baking at circa 200c (fan) for 35-45 mins.
I've also done a breadmaker test and used strong flour vs T55 on a french bread setting. The strong flour recipe gives a loaf typically twice the size.
I'm stuck. Can anyone help?
Thanks
go to 235c and keep everything else the same. An internal temp of 95c upon removal from the oven would be perfect.
Thanks for the feedback 235C on a fan setting is very hot, probably 260 or so for a convection oven. Are you sure? And I'm a little confused by what you mean by internal temp. I'd have to use an oven to achieve 95C in my house! PS At circa 200C (fan) plus tray of water I achieve a fairly brown and crisp crust Kind regards
internal temp of the bread. Buying a instant read thermometer should be priority #1 since every bread will vary somewhat with bake time. I bake without a fan anywhere between 475f to 500f ,the latter being equal to 260c. Ovens vary widely as well...do you have an additional oven thermometer(I have 2 in mine) to check the accuracy of your particular oven? I have come to know after many years that the most important tools for baking bread,with consistently good results, are the thermometer and a good scale. Good luck!!
on success and failure is probably the 3rd most important. Include descriptions of stickiness etc. so that when you go to repeat your success, you have a record of it. Things will vary slightly due to time of the year and ambient temperature and humidity but notes will give you a baseline to aim for...Good Luck
I ask because it sounds like your not allowing your dough to ferment enough. During the first bulk ferment you should allow the dough to double. Then preshape, rest, shape and then proof to nearly double before baking. This T55 from what I am reading is a softer french flour which I'd imagine would be ideal for baguettes and french breads.
You might consider the method for Baguette de Tradition.
You would decrease the yeast down to 1g of instant yeast. Mix all just until you have a well mixed dough and all is dissolved and incorporated. Then after 20,40, and 60 minutes you give the dough a letter fold. Then you let it rest 2 hours. If it still seems weak after the third fold you can add a fold at the 2 hour mark. Divide, preshape, rest, shape. Proof should be 50-60 minutes or so but watch the dough.
Josh
I've not tried any of their French flours - yet. Almost always use their No. 4 flour. However don't be afraid to crank the heat up. I put mine in at 250C (fan) for 11-12 minutes with steam then reduce to 200 for 20-25. I'd probably stick to ye-olde one hour ferment (or double in size), then shape and another hour to prove before putting it in the oven though.
-Gordon
T55 is relatively low in gluten so try mixing it 50/50 with a strong bread flour such as Shipton Mill No4.
any luck???
thanks for the feedback. When I'm reunited with my oven and flour at the weekend I will:
1. Try fermenting the bread for longer. On reflection I think the bread is more dense than gummy, but not entirely. Do people generally follow the Dan Lepard kneading routing or is there a more standard process?
2. Crank up the oven.
I'm reluctant at the moment to mix flours, preferring to get the basics right first.
Does anyone find that the variation in the yeast batch is a factor?
Regards
noticed much variation in yeast even from brand to brand that was worth noting. I would recommend one change at a time.....then once you get it figured it will be yours for life!