Couple Monday loaves. Not sure what’s up with the second one. It’s not wrong, but it ain’t right either. Maybe I scored too deep. Got wider than it is long.
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Football, bread, preparing ice fishing houseAttached FilesComment
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Figured I’d do more than just result photos today. Starter on Friday night. Levain at 7a and 2p Saturday. Levain before and after mixing into the water of the dough. Stand mixer, pre rounds, final shapes in the basket. Shower capped and in the fridge Saturday night at 8:30p. Baked today at 10:30a.Attached FilesComment
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2 Batches of 2 over 2 days... these were cold proofed overnight outside at 26-30F with mixed results. Measured internal temp was 35F when returned to inside. 3 of the 4 were baked direct from cold; the 4th was baked after additional proofing at room temp for 4 hours. The additional room temp proof made for the best loaf. The others were just too cold resulting in some lack of spring and weird uneven pregnant bulges. I think it better to proof in fridge, or maybe in garage where it is cold, but not as outside. I'm still striving for results as Richard Chrz but realize that may never be acheiveable, as he is the master.
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rickgregory that was the final proof... about 10 hours outside. -
So, I’ve temped quite a bit of dough with cold fermentation, it takes a pretty decent amount of time for the dough to cool down to below 40. Winter here as well, so you may benefit by starting earlier and giving your dough more time on the counter. My current schedule has changed, various of reasons, but Winter is definitely one of them. I used to start around 11 with an autolyze, final mix at noon, counter until evening then throw in fridge to final bulk. Now, I start at 8 am, shape around 6 pm
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I added some flaxseed meal/ground into my standard loaf. Came out well! I really want to do more seeded loaves.Attached FilesComment
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Another from a recent bake. I have 9 loaves about to get shaped in the next 20 minutes.
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First seeded loaf. Flaxseed meal, sesame seeds, sunflower seeds, and some honey. Delicious!!!Attached FilesComment
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For you guys using a baking steel, what oven temp do you typically use?Comment
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Today's bake. Did things a little different. 550g flour - 300g KA AP, 200g Cairnspring Expresso bread flour, 50g of Turkey Red whole wheat. 80% hydration (all water aside from 50g milk), 90 minute autolyse, followed by a 4 hour bulk at 80F and then into the fridge overnight.
I then removed it from the fridge, preshaped and shaped and let it proof for about an hour at 80F, then into a clay baker with the oven at 470F.
20 minutes covered to let the bread steam, then I removed the baker lid and let it bake for another 30 minutes. Forgot to brush off some of the rice flour from the banneton liner, hence the snowy look.
Last edited by rickgregory; December 30, 2022, 06:45 PM.Comment
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hoovarmin - it got good height. I'll do a side/crumb shot after it cools.
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Inspection on the baguettes. Although I am happy taste and texture, I have so much room for improvement on this bake. One of these days I am going to understand the key to consistency in this bake.
edited to add, for me, my hunt is in the scoring, but my shaping and proofing to the sizes I’ve worked with have been way too everywhere on the dart board. I’ve learned some cheats, but I know they are hacks, not the actual knowledge,
Last edited by Richard Chrz; January 3, 2023, 06:26 PM.Comment
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There's a lot of good posts on baguettes on The Fresh Loaf including https://www.thefreshloaf.com/node/32...ough-baguettes and https://www.thefreshloaf.com/node/19...know-one-bread
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Richard Chrz did you turn me onto Open Crumb? If not, I highly recommend it. It does a lot of explaining. And while reading this (I’m 2/3rds through), I mentally kept comparing the information to your bakes.Comment
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SheilaAnn - very good book. Not for beginners but lots of info. I was just re-reading some of it the other day as the loaf I made was OK but not quite as even and open as I'd like. -
I do have it, but not sure if I had or someone else had, the small bits I read, I’m certain it is a good book and look forward to reading it all. It was likely his book that helped me solidify my wants for going with the lessons learned, as I felt aligned with what he was saying. So I’m still approaching all of my main bread experiments blindly though, so no books or links for me to cheat myself out of the lesson, 😂 So it is the slow process for me still. Lol very slow…
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