I’m new to the site so thanks for having me!
im really passionate about baking bread and have been doing for over a year now. My results are so mixed but my main problem seems to be that when I prove my dough without a loaf tin it grows horizontally not vertically!
Any help and advice would be amazing - thanks so much.
There are many factors to consider when correcting this. The obvious solutions to me would be: use a preferment and fold during the bulk fermentation stage. If you can give us your process and formula would help you troubleshoot.
Cheers
Gavin.
Thanks for taking the time to respond!
i use a stand mixer for mixing the dough - usually standard white bread. I leave in the bowl to prove for about an hour then knock back, shape into a ball and put on a baking tray to prove again.
its at this stage that the dough just seems to grow outwards instead of upwards.
hope this helps, thanks Michelle
This bread is an easy French bread that has longer fermentation times than the one you have been using. This should stand up ok due to the longer fermentation and treatment of the dough. Remove it from the mixing bowl after you have mixed it.
Overall Formula
Baker's %
g
Bread Flour
100
395
Yeast, instant
0.4
1.63
0
0
Water
70
276
Salt
1.8
7.11
Total Yield
172.2
680
Mix all together to a moderate gluten development (don't overmix). Desired dough temp 24C
Bulk fermentation 2 1/2 to 3 hours
Fold at 50-minute intervals for 2 1/2 hour ferment or 1-hour intervals for 3-hour ferment.
Pre-shape and rest 15 to 20 minutes. Divide and shape into baguettes or loaf. Use a bowl, baker's linen or banneton.
Final fermentation 1 1/2 to 2 hours.
With normal steam Bake 237C for 24 to 26 minutes (baguettes).
230C for 35 min for a loaf.
That sounds perfect, thanks so much for your help! I’ll give it a go ?
Turn-out onto your baking tray for baking. I use a pizza stone with great results.
i like topic. it very good