web analytics
Yeasty flavor - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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

Yeasty flavor

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

  • Yeasty flavor

    I have been using the forno Bravo recipe for dough only using 1/2 AP and 1/2 bread flour at 65% hydration with the amount of yeast in the recipe my dough comes out tasting quite yeasty almost unpleasantly so this with only the 1/2 tsp recomended in the recipe. At this point I am still cooking on firebrick in my gas oven at about 550 degrees. Any thoughts??

  • #2
    Re: Yeasty flavor

    Originally posted by bgreed View Post
    I have been using the forno Bravo recipe for dough only using 1/2 AP and 1/2 bread flour at 65% hydration with the amount of yeast in the recipe my dough comes out tasting quite yeasty almost unpleasantly so this with only the 1/2 tsp recomended in the recipe. At this point I am still cooking on firebrick in my gas oven at about 550 degrees. Any thoughts??
    So you provided the formula for your bread but what is also important is the recipe. How long and at what temp did you have the water, how long and at what temp did it ferment, was it bulk or in balls and when did you form the balls, etc. etc.

    I do a 48 hour cold ferment after 1 hour of bench time dough temp after mixing 80f, stretch and folds every 8 hours, balled 12 hours before use and benched as balls for 2 hours before use.

    Formula 800g Dakota maid bread flour, 480g water, 1 tsp active dry yeast, 2 tsp salt, 2 tbs evoo.

    Kitchenaid mixer spiral dough hook, water first usually 74f, add yeast mix speed 1 for 1 minute mixer adds 6 degrees due to friction, add flour and salt, salt forked into flour, mix for 1 minute speed 1, add evoo. Mix for 4 more minutes speed 1, bulk bench in covered bowl for 1 hour, see above for rest of recipe.

    Chip
    Chip

    Comment


    • #3
      Re: Yeasty flavor

      OK here's a little more info. The water was at room temp. about 70 degrees let rise until doubled at room temp. Then formed balls and put in fridge for later use. The dough was in bulk. for the doubling.

      Comment


      • #4
        Re: Yeasty flavor

        Yeast will consume sugars and produce CO2 and alcohol. Time, temperature and amount of food available (sugars) will be ther determining factors on how the yeast will grow.

        the less yeast you use the longer your ferment. or you can add sugars and heat to a point. try doing a shorter bench time before putting the bulk into the fridge, and the balling just before final rise, do several stretch and folds to the ball of dough while cold to aid in gluten development.

        you will notice a considerable amount of window pane development after about 4 stretch and folds. even while cold.

        Chip
        Chip

        Comment

        Working...
        X