web analytics
Last two bakes...first step backwards. - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Last two bakes...first step backwards.

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Last two bakes...first step backwards.

    So today was my sixth sourdogh bake.

    My first bake was on May 12. In the past five weeks I've averaged a little better than one bake a week...and I'm happy to say that (up until today) I've felt that each bake was better than the last. Today I ran into a bunch of problems. So I'm looking to Jay and Faith (and anyone else with an opinion) for some advice about what went wrong.

    So some photos first....

    Here are the results from the first bake five weeks ago...sure it's technically bread...but it ain't purty...



    Then bake two was better...but nothing to excite anyone who knows how to bake sourdough...

    Bake three was a bit better (approximately ten loaves) and bake four (pictured below and approximately twenty loaves) was pretty in my opinion.

    As Jay filled me in, the bake was underproofed and showed all the classic signs of that condition, but I liked it.


    Bake five (twenty-two loaves and ten crappy baguettes) was last weekend and (apart from the baguettes) was my best yet. No blowouts, no excessive tears from underproofing, no excessive flour, etc...here's a pic of one loaf (I gave the rest away before I rememered to take a pic. So we only get one in the pic)


    Today I ran into multiple problems on a number of levels. I'm not really sure what went wrong on some fronts...on other fronts I know where I screwed up. First a pic....




    I think it was over proofed (but I don't know.). So here is the rundown. It was fourteen loaves. Seventy-one percent hydradtion (my highest yet). From the beginning the dough seemed unusually slack. I should say at this point that my preferment went way too long before making the dough. I did the preferment last night at about eleven pm. I was thinking I'd make my dough around ten this morning. I had an eight-thirty court appearance that I though would conclude by nine...but went to nearly eleven. By the time I got back home to do the dough it was noon. So I mixed up my dough and did a delayed salt addition of forty-five minutes....it was one pm when the salt went in.

    A stretch and fold every fifty minutes...two and a half hours after initial mixing I formed loaves and put them in ratan baskets. The dough was so slack (and wet) that it penetrated into the weave of the baskets. (I was using no linen...just semolina and some Pam...just the basket has worked the past two bakes...but apparently not at this hydration level).

    Anyway, two and a half hours later the dough looked killer in the baskets. All light and airy and jiggly. Looking good. And then I invert the baskets and nothing happens. The dough won't come out. So I shake, rattle, and roll trying to get the dough out and it finally comes...but I de-gass every loaf in doing so. They look like pancakes sitting on my peels. And because I thrashed them so bad getting them out, there are big areas of torn skin...which is very sticky...and sticks to the peels when I try to load them in the oven. You can imagine. It was a cluster...you know what.

    What's amazing though is how much better a totally thrashed loaf looks after baking as compared to before. Thank God for oven spring!

    Bill
    Last edited by WJW; 06-18-2012, 10:26 PM.

  • #2
    Re: Last two bakes...first step backwards.

    Ran out of room on the last post for pics...you know what they say about a thousand words.

    So here are two pics of the crumb from today's messed up, de-gased bake...not terrible in my opinon...but the loaves are pretty flat...






    Here is one of the first of two batches out of the oven...they look like someone used them as punching bags...



    They all tasted good though.

    Comment

    Working...
    X