Michael Brinton ...
Nice first loaf Mike. You built a starter, mixed some dough and baked a loaf of bread.π You're on your way to bread heaven. It's a craft you learn in baby steps, rarely in great leaps.
Scoring took me a long time to really master. I really don't know why because like everything... Once you figure it out it's like so easy.
The rise or lack of one using a loaf pan for sourdough bread usually has to do 2 things.
1) Final shaping before putting it in the loaf pan for final proofing. When you final shape your dough the trick is to use the Tension Pulls to tighten your dough as much as possible without tearing the outer skin. Then seal the seam at the bottom of the loaf tightly so it doesn't spring open during the oven spring process.
2) Final Proofing in your loaf pan. Once you place your tight final shaped dough in your loaf pan, seam side down you want to cover it with plastic wrap and allow it to double in size. At that point you want to do the "Poke Test".
The Poke Test is your final check to determine if your dough is ready to bake. Dip your index finger in flour, then poke your finger down in your dough about 5/8th of an inch and remove your finger quickly. If your dough springs back quickly and leaves no dent, it's not ready to bake yet. That's called under proofed. If the dent springs back half way your dough is ready to bake. If your dough does not spring back at all, it's over proofed.
Tight proper final shaping and properly proofed dough will give you maximum oven spring, a great rise.π
Good luck on your boule.
Nice first loaf Mike. You built a starter, mixed some dough and baked a loaf of bread.π You're on your way to bread heaven. It's a craft you learn in baby steps, rarely in great leaps.
Scoring took me a long time to really master. I really don't know why because like everything... Once you figure it out it's like so easy.
The rise or lack of one using a loaf pan for sourdough bread usually has to do 2 things.
1) Final shaping before putting it in the loaf pan for final proofing. When you final shape your dough the trick is to use the Tension Pulls to tighten your dough as much as possible without tearing the outer skin. Then seal the seam at the bottom of the loaf tightly so it doesn't spring open during the oven spring process.
2) Final Proofing in your loaf pan. Once you place your tight final shaped dough in your loaf pan, seam side down you want to cover it with plastic wrap and allow it to double in size. At that point you want to do the "Poke Test".
The Poke Test is your final check to determine if your dough is ready to bake. Dip your index finger in flour, then poke your finger down in your dough about 5/8th of an inch and remove your finger quickly. If your dough springs back quickly and leaves no dent, it's not ready to bake yet. That's called under proofed. If the dent springs back half way your dough is ready to bake. If your dough does not spring back at all, it's over proofed.
Tight proper final shaping and properly proofed dough will give you maximum oven spring, a great rise.π
Good luck on your boule.
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