I know that they are making this by rolling it out in a rope then looping it like connected "S" on the side and compressing it but look at that spring where that form rose out of the bread, this is unreal and I can't get mine to ever spring like that,.
Who has or who has idea?
so I did post this I believe here on Dicamillo backery. Just that cut, looks liek it went in 1/2 inch but the formation of the rolled dough into the proof is just bursting out and the curls are showing and that jagged look is just incredible
is that the dough is well kneaded, proofed, deflated & braided. The braid is then pushed together tightly from the ends and rolled gently without much pressure to smoothen out the braids, perhaps half or most of the final proof resting on a cloth or lined half round baguette tray top side down to keep the braids flat. Flipped, scored before baking.
I will try flipping it before baking to see if I get a better spring and detail close to that. All mine look like this and are
to double over for each braid strand. It looks like an enriched dough to me. Loosely braided 4 strand and then scrunched together to shorten the braid.
Part of the dough might be flattened, rolled out and wrapped around the braid. Score deep enough to reach the 4 strand braid.
edit... strike all that! Fun brain exercise but bull shit except for rolling long snakes. :) pardon the language, been a long day here too. :)
enriched?
Contains butter and sugar in the dough? Wait...just found the bakery site. Figure 8 huh? Got any video links?
Found it... looks like a tightening roll at the end. Lots of pressure like wanting to smear the loaf on the table. I've seen this video before... never paid close attention before now. Pretty neat effect.
https://m.youtube.com/watch?v=4hRfZJ0MI7g
Try a score off to the side instead of down the middle. Watch that tightening action right after the coil is stacked..
I wonder about the process too, like a bulk, a couple degas and folds then form? maybe at least 1 of them before form
I am going to do another batch tomorrow. Biga, then bulk, one fold, shape, bake.
Check out these links, they seem to use lower hydration and use what they call old dough. I have to figure out this old dough and if it's lets say just a 60% hydration dough that had a proof of 3 hours then just degased and adfded to a batch of this dough.
https://www.dolcesalato.com/blog/2011/02/03/il-miccone-di-stradella/
https://www.molinogaierogabutti.it/ricette/miccone-pavese-con-biga-e-pasta-di-riporto/
any thoughts? Will ned to click Google to translate the page in your browser
bad run of the recipe today. Not lining the proof and not liking the dry top before it went in, may not use towel but saran wrop to keep moist and the oven spring was junk. but I flipped on and then cut top, that degassed on me, didn't hold form and the other I did a side cut, not getting mush of anything out of that one.
So will have to try again
So this was bulk 1 hr, envelope fold, 1 hour, form, 40 minutes, bake. 425 on stone. I am thinking 500 next time and maybe another envelope and deeper cut.
I am frustrated. these were junk, the slits too shallow and the one was right on side and shallow, needed higher and more angled I believe
perhaps the bulking is too long. Bulk once just before double, degas and make snakes or coils, shape. I think the process must go along quiclkly and the dough hydration may have to be lower. Is there any malt in the recipe?
Make a long coil and keep the lazy 8's loose while making. Then tighten up the coils. Make sure you have lots of them, not just a few curves. Might also try a damp, squeezed out thin cotton cloth over the dough to prevent drying. Let them rise about a third, upside down, flip over and then a shorter rise time 1/3 more or 2/3 risen (3/3 being doubled in volume) score and into the hot steamy oven.
Thanks, will try and report back
Dmaclaren2, am a NF native too and DB bread, sharing your pain on that exact oven spring. My recipe seems oh so close, the crumb is there, texture, shape. Wondering if you have figured it out yet.
Hi, I have not. I have a 60% hydration recipe, let me PM you mine, care to share yours?
I just got back to this thread today, been away from bread making for a while.
Sure. Not sure how to PM; note I'm on vacation the next 10 days, I may be slow in responding.
How is your recipe working out? Any pictures?
Very happy with the recipe, using the same DB ingredients. DB has shared a lot, BTW they also uses fresh yeast they sell.
I don't post pictures much, but how to to it on this forum requires a certain skill I do not have. Should be a lot easier. Love to share some by an easier way.
My loaf/crust is below
I guess above
https://www.thefreshloaf.com/node/69508/italian-bread-too-yeasty-help
Thank you Mini Oven, just saw this. I'll follow up on that thread.