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-   -   Slash is VERY wide (http://www.fornobravo.com/forum/f11/slash-very-wide-19996.html)

Les 10-02-2013 08:24 PM

Slash is VERY wide
 
OK - I have time to play with my sourdough starter (about damn time I get to play) I've used a lot of info from the pros here (@Jay). Here is a new dilemma - my 1/4 inch slash turned into a 1 inch wide gash. I want to control the design so is there any tricks? Don't get me wrong, its very cool to see the results of the dough doing its thing, I would just like to control it a bit more (think flames, words, etc..).

TropicalCoasting 10-02-2013 09:37 PM

Re: Slash is VERY wide
 
dont see the problem??
You slashed just before the oven?

Les 10-02-2013 10:13 PM

Re: Slash is VERY wide
 
Quote:

Originally Posted by TropicalCoasting (Post 162880)
dont see the problem??
You slashed just before the oven?

Yea, cut it with a razor about 1/4 inch deep. When the bread came out the cut was 3/4 to 1 1/4 inch wide. How can this be controlled?

jms 10-03-2013 09:06 AM

Re: Slash is VERY wide
 
Bread Scoring with Confidence | Weekend Bakery

It takes a lot of practice and knowing exactly how the dough rises to be able to do scoring decoratively. Make more bread :p

SCChris 10-04-2013 07:36 AM

Re: Slash is VERY wide
 
The slash will expand according to the oven spring and the number of slashes. The oven spring can be controlled by the final proof, even to the extent where you don't have much. Under proofed by just a bit will often show a bit of tearing at the end of the slash, over proofed will expand the slashes by ever decreasing amounts as the dough becomes increasingly over proofed. Over proofing will reduce the sugars in the dough due to the consumption of these by the yeast and bacteria in the sourdough culture and the sourness of the loaf will relatively increase.

Les, generally you're wanting to limit the expansion of the slashes but more specifically, what are you wishing to do?

Pictures?

Chris

gmchm 10-04-2013 08:54 AM

Re: Slash is VERY wide
 
It's not about the slash. It's about the flavor. Gary

Les 10-04-2013 11:50 AM

Re: Slash is VERY wide
 
2 Attachment(s)
Thanks all. Chris, I determined I don't know jack about making bread. The light colored loaf has the wide slashes (same pattern as the dark one). The oven temp had dropped more that I was shooting for (450). I think it went in at 420 (but the temp dropped below 400) and I had to leave it in there for an hour. The second loaf went in higher than I wanted (maybe 480) and It was in for 1/2 an hour. Also, what is the best method of getting these things off the peel without disturbing the loaf? I am doing the second rise on the peel but after an hour they want to stick. I have to reshape a little bit but its making the bread pretty dense.

SCChris 10-04-2013 01:18 PM

Re: Slash is VERY wide
 
Jay and Faith are my "goto" folks for all things bread. For proofing in place, I recommend proofing right on parchment paper. It'll hold up as long as you don't push beyond the 500F mark too far and it’ll slide right off the peel. When proofing floured linen works like a champ and so does cotton as long as you don't try something like a terrycloth towel, I use rice flour for all proofing, it seems to release best for me.

The slashes look a bit ragged remember that the speed of slashing and getting a clean slash go hand in hand. I think I remember someone telling me, when slashing avoid being tentative, make your mark.. The difference in slash width for the two loaves will be in some part due to the bake temps it may also relate to the proofing times.

Sourdough Bread has more variables than just about anything,
My bread starts about 2 days ahead by bringing the starter up to full speed by feeding it twice a day.
The Levain takes about 8-12 hours just enough time to be mildly sour and to fully populate the mixture with the culture where it’s ready mix into the final dough. At the same time the Levain is maturing I have my whole wheat, rye and spelt soaking in the fridge so the enzymes have time to make sugar from the carbohydrates and add additional happy flavors.

The levain and the soaker are mixed with about 85F water and then roughly mixed to hydrate the remaining flour containing 2% salt. This mixture should be about 75-78F it is then allowed 90 minutes autolyse.

I then bring the dough together with some aggressive stretching and folding then rest and stretch and fold every 30 minutes until the dough feels right most of the time this is twice more. The total time between mixing all of the components and shaping is four hours.

I then portion and preshape, rest 30 minutes and final shape, proof 2.5 to 4 hours and bake. If I have two batches the second batch goes, shaped, into the fridge to proof inside a very large ziplock storage bag. These retarded loaves are removed from the fridge about an hour before baking.

Total time from bringing the started up to speed and bread, about two and a half days.

That’s my current bread bake process, but it evolves.

Sincerely

Chris

SCChris 10-04-2013 01:34 PM

Re: Slash is VERY wide
 
Les, try putting an inverted stainless bowl over your baking loaf for the first 20 minutes of the bake. What this does is to contain the steam and allow the exterior of the loaf to gelatinize and still allow the maximizing of the oven spring. You should find that your crusts are thicker, more defined, and you should be able to get that nice glossy, roasted, mahogany/chestnut color.

Chris

Les 10-04-2013 02:42 PM

Re: Slash is VERY wide
 
Quote:

Originally Posted by SCChris (Post 162994)
Les, try putting an inverted stainless bowl over your baking loaf for the first 20 minutes of the bake. What this does is to contain the steam and allow the exterior of the loaf to gelatinize and still allow the maximizing of the oven spring. You should find that your crusts are thicker, more defined, and you should be able to get that nice glossy, roasted, mahogany/chestnut color.

Chris

That sounds like a great plan. I know Jay uses cloches which solves a multitude of problems. What temp do you shoot for? From everything I've compiled it seems like 450 is the number.

Thanks Chris...


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