web analytics
Spiral loaf redux - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Spiral loaf redux

  • Filter
  • Time
  • Show
Clear All
new posts

  • Spiral loaf redux

    Here is a follow up loaf to my first spiral attempt. This is a heavier loaf with 20% KA GP, 40% KA White whole wheat and 40% whole wheat. Still no rye in the house (darn). 70% hydration.

    I bulk fermented the bread during the day, then shaped and proofed the loaf overnight. This time I get it 4 hours to warm up before baking. It started proofing again, and not so much that it over-proofed. It was still firm enough for the spiral flash pattern.

    And it didn't explode! I'm eating it right now and the whole wheat has a nice nutty flavor, the crust is crunchy but not overly dense (it doesn't scrape off the roof of your mouth) and the crumb is moist and light enough.

    Fun, fun.
    Attached Files
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Spiral loaf redux

    I guess I have another question. After shaping the final loaf for a bread that is going to be retarted overnight -- do you give it some time to proof, or do you put it straight into the refrigerator right after forming the loaf. I have knocked much of the air out of the dough and used CannuckJim's boule shaping method, so the loaf is pretty dense at that point.

    To proof or not to proof.
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: Spiral loaf redux


      After shaping and putting the rounds into baskets, I always transfer them immediately to the fridge. I suspect the density of the bread has more to do with the whole flour proportions you're using, rather than the shaping and proofing methods. Tons of variables to consider, but only change one at a time. What is the temperature of the finished dough in the mixer?

      "Made are tools, and born are hands"--William Blake, 1757-1827