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Mouse holes??? - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
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5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Mouse holes???

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  • Mouse holes???

    Something is wrong.

    The last two batches of sourdough that I have done have had major mouse holes in the loaves. Big huge things...an inch in diameter or better.

    I think it's insufficient dough (gluten) formation. I know the first problem batch didn't get enough S&F's due to some timing issues....but I thought the latest problem batch had been properly developed. I did not do any windowpane testing (never have) , but am thinking that may need to change.


    The only thing different is that I have been upping hydration a bit such that I am right about 70% or a bit higher.

    Interestingly, the last bake was thirty loaves....16 were 25% rye flour/75% AP Minnesota Girl. They turned out perfect.

    The other 14 loaves were 100% AP Minnesota Girl....huge mouse holes.

    What's up? Thoughts?

    Bill

  • #2
    Re: Mouse holes???

    With sourdough mixing and hydration are typically not the cause of big mouse holes. I would look at your forming. After you divide the dough it really needs to be degassed. If you don't you will get them big holes. Look at Utube for some good videos on bread forming.

    If your wondering why now your process has not changed. One fun things with sourdough it it's very ambient temperature reliant. So your wild yeasts may becoming more active in the warmer kitchen. Always need to make adjustments as the seasons change.

    Hope that helps, Faith

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    • #3
      Re: Mouse holes???

      Thanks Faith. That does help.

      Bill

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      • #4
        Re: Mouse holes???

        As I commented in another thread, at SFBI we routinely took dough that was about 4 inches thick and "pounded" (okay firmly patted) it down to about 1 3/4 inches (less than 2) inches thick when we preformed the loaves. Lean artisanal doughs are not particularly fragile if they are properly developed. And they can still have an airy, random crumb when properly proofed after such rough handling. Most mouse holes seem to result from being too gentle and not working the dough though salt and yeast unevenness (poor mixing/development) can cause it also.

        Good Luck!
        Jay

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