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



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”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
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.
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