Sometimes you are in a big production and you arrive late to score and bake some loaves.
It happens from time to time. You turn your head and you see those almost overfermented pieces of dough.
What to do in this cases when you have dough in a somewhat developed state of fermentation?
Usually if you score with your knife in an overfermented dough, you don't get good results in terms of springoven.
I decided to score the loaf with the scraper, just pressing in the middle almost to the bottom.
The result was good!
Abel (México)
It happens from time to time. You turn your head and you see those almost overfermented pieces of dough.
What to do in this cases when you have dough in a somewhat developed state of fermentation?
Usually if you score with your knife in an overfermented dough, you don't get good results in terms of springoven.
I decided to score the loaf with the scraper, just pressing in the middle almost to the bottom.
The result was good!
Abel (México)
Image
Good thinking. :) I wonder if pressing the centre down with a dowel would have about the same results? I guess they would look different without the cutting action of the scraper.
You can also use the less sharpen side of your scraper.
Dowel, or a wooden rod, is good for not so deep marks. I used a wooden rod for this bread, for example.
So, by the looks of those, you make a boule, then wrap it in a thin sheet of dough and press the dowel in a cross pattern on the top (then add the 'button')? Gorgeous!
Yes, that's the way it is.
Abel, you are so creative! Wish I could smell and taste your bakes. Will have to give the scrapers a try for those loaves that proof a little too far.
Forgive my ignorance as I've never tried "wrapping" a loaf or doing decorative work beyond braids. Because the wrap layer is so much thinner than the shaped loaf:
1) Does it adhere to the loaf without any "glue" between the two layers?
2) Does it have a crispier texture than the loaf itself?
Hello. It's the same dough, thinner. Just make it 1-2 mm thin with the rolling pin. If you want to glue, just use water. The texture is crispier, like a bread cracker.
Abel,
Beautiful bread...I keep hunting for recipes and good ways to make sourdough rolls...I grew up in Germany and rolls are there in abundance....I am just worried what will happen if I split a regular SD doug recipe in let's say 8 bits for smaller rolls..
Kat
I supose it's the same. ;-)
The loaves are lovely and the ideas are refreshing! Thanks for sharing!
Yippee
I find it similar to a traditional bread here where the dough is rolled into a long rope then cut with a wooden paddle into smaller pieces; the implement is blunt compare to a scraper so the cuts do not fully close and when the rolls are baked the cuts open like a score.
I had an over proofed loaf (one of 4, the other 3 were just fine) and I tried to score it and it collapsed. Next time I'll do what you did. Just perfect. Ty
hester
correction: Ideas!
I just might try "dicing" up a whole loaf into rolls... I got just the basket that may prove interesting.
A cut roll does remind me of an epi, a mini epi? :)
Good idea.