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-   -   Yet another big bake. (http://www.fornobravo.com/forum/f11/yet-another-big-bake-18109.html)

WJW 07-22-2012 11:19 PM

Yet another big bake.
 
Largest bake to date. 13 lbs of flour...almost nine pounds of water.....(I do it in grams...but it sounds bigger when I say it in pounds. :D )

17 loaves of bread...most one pound loaves...several two pound loaves....and ten dinner rolls... came out pretty good I think. Overproofed a bit, but tasted great. Still need to get some linen so I can cut down on the flour to avoid sticking. I'm going to attempt some whole grain stuff next I think.

Pics from today...
http://img43.imageshack.us/img43/8584/bread28.jpg

http://img651.imageshack.us/img651/7614/bread29.jpg

TropicalCoasting 07-23-2012 06:49 AM

Re: Yet another big bake.
 
well done
loving the bakery pr0n :D

buckeyebreadman 07-23-2012 06:54 AM

Re: Yet another big bake.
 
VERY Nice!

texassourdough 07-23-2012 07:40 AM

Re: Yet another big bake.
 
Actually Bill, the proof is just about perfect. The "goal" on boules is to have three colors of crust, a dark ear at the slash, a medium gold for most of the crust and a lighter "rip" in the slash. Your slashes "ripped" so your proof is pretty good. I personally prefer more so would agree shortening your proof could be beneficial - but not too much, probably less than half an hour. You got pretty good oven spring.

Your crumb looks pretty good. The crust looks pretty thick and is rather uniform in color. I would suggest bumping the loading temp about 25 degrees F. You could slash a bit deeper - that will tend to give you a bit more of an ear.

Nicely done! As noted previously my comments on oven temp and color are my biases and may not apply to you!

Bake on!
Jay

SCChris 07-23-2012 08:45 AM

Re: Yet another big bake.
 
Beautiful batch of bread. What do you do with all of the bread?

Chris

WJW 07-23-2012 10:40 AM

Re: Yet another big bake.
 
Thanks for the comments and advice guys. As far as the loading temp, it was a little lower than normal. Usually I build a big roaring fire...it gets totally saturated with heat to the point that everything is up over seven hundred...and then I let it cool down for a long time before I can bake. This time I tried to manage my wood better. Built a fire about falf my normal size...started earlier...the outer edges of the brick got to around five hundred, and the hot face of the brick was around 600 by the time the coals burned down. By the time I had the oven cleaned out the interior of the oven was around 520 on the IR gun, (around 480 measured air temp with probe). Did dinner rolls first as the loaves were finishing their proof. Temp was around 510 IR when the first batch of nine loaves went in. Second batch of eight loaves went in when temp was around 480 on the IR gun.

The result of the incomplete heat saturation was that the temp fell off much faster than normal as the heat was still migrating to the outer layers of the bricks. The other side of the coin is that I used half the amount of wood I normally used. I'm trying to get a sense of how my oven heat loads so I can get it up to temp efficiently when I choose to do so.

As far as what I do with all the bread about half will be given away to friends & family, half will go in the freezer.....I'm having a party this coming weekend at my house for 60 people. I'm sure a bunch of it will go into appetizers.

texassourdough 07-23-2012 11:37 AM

Re: Yet another big bake.
 
You nailed the issue with "partial loading". The temp drops too fast and that impairs loaf quality. You will find what works for you! And that batch is well within the normal range that commercial bakers shoot for. Nice job!

Thanks for the details!
Jay

trapper 07-23-2012 12:04 PM

Re: Yet another big bake.
 
Don't go anywhere I'm on my way with 4 pounds of butter.........

Very nice batch of bread!

WJW 07-25-2012 03:24 PM

Re: Yet another big bake.
 
Yeah Jay, saving a bit of wood wasn't worth the headaches. When the thing is completely saturated with heat it stays very level and cools very slowly...even through putting successive batches of bread in.

That was the first time I had cooked while intentionally failing to saturate the oven with heat. I was trying to kind of esitimate at what saturation level would allow the oven to reach something approaching an equalibriam of around 575.

So when the coals died way down and the interior brick face was around 600 and the exterior margins of the brick (as measured by thermocouples) were at around 490, I figured things would equalize at around 550 or so and level off and slowly drop from that point. In other words, I figured I was good and didn't add any more wood.

What happened was that the temp fell much faster than I would have guessed and dropped to 550 and then right through five hundred...in less than an hour. This is far faster than it would fall if the oven was completely saturated. I didn't take the temp as I pulled the third batch out, but I'd guess the brick face was around 425 or a bit less. That would be a drop of nearly 200 degrees in one hour and forty-five minutes. Granted, I was baking during that time and losing heat that way, but that is still a far faster drop than when fully heat loaded. I've checked over the past several days and when sealed up and not cooking, the oven is only losing about four to five degrees F per hour...or just over one hundred degrees per 24 hours.

Upon refllection, it's pretty clear that I'm better off burning two or three more pieces of wood, completely heat loading it, leaving the door off, and then waiting the two to three hours needed to allow the interior to drop from pizza temps to proper bread baking temps. Or better yet, cook pizzia the night before and just bake bread teh next day. But my calender never works out that way.

mrchipster 07-25-2012 06:50 PM

Re: Yet another big bake.
 
I have had similar experiences with partial heat loading and find it very frustrating to try and figure out what will happen so i will stay with the full heat load and reliable heat loss curve, I do not have any temp probes so rely entirely on IR gun and thermometer inside the oven. I experience a 300 degree drop the first 24 hours and after that it tapers to 200 over the next 6 days (depending on cooking activity) each day i cook seems to accelerate the heat loss by .5 - 1 day.

Reheat even from 200 is quite fast. I have not been down to ambient for over 2 months now so I guess I am using the oven.

Beautiful bread BTW...

Chip


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