Breadmaking
- Thread starter miss minnie
- Start date
han
love is the answer
Thanks. I wonder if it was because we accidentally left it to rise before proving for 28 hrs instead of 18....!
I was surprised how nice it was for a first attempt. I was expecting a brick (I've never made bread before) !
Ms T
Honey-coloured ramparts
Thanks. I wonder if it was because we accidentally left it to rise before proving for 28 hrs instead of 18....!
I was surprised how nice it was for a first attempt. I was expecting a brick (I've never made bread before) !
28 hours! Your kitchen must have been quite cold otherwise there is a danger of overproving. Having said that you knock the air out before the second proving anyway.
Your bread looks great! You can significantly improve it imho by doing a few sets of pull and folds before leaving to prove overnight. Basically you mix the dough, leave for an hour or so, and then perform four sets of pull and folds at roughly half-hour intervals. To do that you pull the dough out from one corner and fold it over, spin your bowl 45 degrees and repeat until you've folded all four sides. Rest for half an hour, repeat etc.
Ms T
Honey-coloured ramparts
I don't preheat the pot generally any more. I use a Falcon ceramic oval roaster lined with baking paper and put it into a cold oven set to heat to 220C for 55 minutes. Works just as well.
Are you scoring your dough? It looks like it's bursting there. It will rise better if you score it.
Are you scoring your dough? It looks like it's bursting there. It will rise better if you score it.
han
love is the answer
Awesome, thanks for the advice. Yes our kitchen is freezing.
moose
like some cat from Japan
Yes I have scored it with a razor blade, where the main cut is - and it still split out to the side.
Every loaf I make is different, due to the constant struggle to find a warm enough spot to prove it in, but they all taste nice. Also experimenting with mixing different flours. I will try the no-preheat method next time. Thanks!
Ms T
Honey-coloured ramparts
After the bulk fermentation (overnight rise until at least doubled in size) I now do the second prove in the fridge - minimum three hours. Then 55mins in the oven as above. You need baking paper for this method though, or it will stick.Yes I have scored it with a razor blade, where the main cut is - and it still split out to the side.
Ms T
Honey-coloured ramparts
Here's today's loaf. It's a strong white and wholemeal spelt mix (300g/200g). I did four sets of stretch and folds, resting in-between before proving at room temperature overnight. The second prove was in the fridge for three hours in an oval banneton. Then I baked in an oval roaster, starting in a cold oven.
Looks like something I want to cram
with lots of butter!
RubyToogood
RubyTwobikes
Was it the Breadahead one? Both Ms T and I have done that one and the foccaccia is amazing.
waxoyl
Well-Known Member
Yes breadahead just had some of the foccaccia should have shoved the rosemary in more but tasty really good.
Ms T
Honey-coloured ramparts
I’ve made both the focaccia and the ciabatta several times since the class. Really easy and delicious.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
I've not done that course but I do make focaccia every so often and I heartily recommend if you like olives to thumb some (pitted and either whole or halved) into the top of the dough (although push them down well, they will rise to the surface a bit in the oven) before baking - lush. Especially some nice juicy kalamata ones - but any decent black or green olives will work.
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UnderOpenSky
baseline neural therapy
Oh my goodness. Want.
waxoyl
Well-Known Member
nearly all gone soz.
Wolveryeti
Detty Pig
Got back in the sourdough saddle of late.
Pleased with today's effort as I normally make dense pancake-like loaves
Pleased with today's effort as I normally make dense pancake-like loaves
