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



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!

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Spiral loaf redux

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  • 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.
    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