Of fendue shapes and tight buns!

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bread1965 on 20 May 2015 at 19:16

Hi Everyone..

 

I ventured another bake this weekend and thanks to a suggestion from dabrownman last week, I made sure that he loaves were 210 degrees when I took them out and they were perfectly cooked (thanks!). Here's my story on this week's bank (its from ken forkish's book).. https://flourwatersaltyeast.wordpress.com/

It was to be a fendue shape, but that part didnt turn out. Subsequently I realized that  you really have to pound dowel for the loaves to hold their shape - and while Ken's book calls for using the dowel after proofing, this video shows that you should do it before. Does anyone have similar experience? https://vimeo.com/37596446 - it's at about 2mins and 40seconds.

My question this week is this: how tight should I be shaping my loaves before proofing? They're full of beautiful bubbly gases and I'm concerned that I'm going to squeeze out too much air from my loaves and they won't rise as well if I'm too aggressive. Is that true? Thoughts on this issue?

 

Thanks, bread1965

Great book by Ken Forkish isnt it. I liked the ultra down to earth "anyone can do this" approach.

My doughs are wet-ish and similar, and Ive noticed if Im too vigorous with my shaping the crumb is denser even when full proofed, where the biggest ever bubbles were before. Ive seen the 'before proof' method for fendue.

 

For these kind of wetter doughs you don't want to be too rough or you will end up degassing the dough and losing all the open crumb you are looking for.  It takes lots of practice to get the feel for the dough and to know how much is too much.  If the dough is extremely wet it is better to use a basket to proof so it will help it hold its shape when proofing.  The idea is to form enough surface tension so it will hold its shape.

It's had to know.. I agree that these wet doughs are very difficult to work with.. I'll just keep at it and I'm sure one day it will just click-in and I'll get it.. thanks!

 

Even though you didn't get the look of the Fendu bread you wanted, the crumb looks perfect.  You may also want to shape the loaf as a batard instead of a boule next time which may make it easier to get the Fendu appearance.