http://www.fornobravo.com/forum/ Recipes, questions and comments on everything from Ciabatta to Schiaciatta, and Pugliese to Cecina. en Sat, 21 Nov 2009 19:02:03 GMT vBulletin 60 http://www.fornobravo.com/forum/images/misc/rss.jpg http://www.fornobravo.com/forum/ http://www.fornobravo.com/forum/f11/oven-spring-management-8856.html Mon, 16 Nov 2009 12:19:43 GMT Hello everyone,

So I baked my very first batch of WFO this past weekend. I used my standard sourdough recipe with a VERY active starter. It's around 60% hydration and a combination of white and rye flours. After bulk fermentation I shaped it into boules and let it proof while the oven was coming down. I slashed a standard cross in the top. 2kg of bread went into the 530 degree (steam filled) oven. So far so good.

Then, the bread completely exploded. The oven spring was like a primal force of nature, and the bread almost turned inside out. I ended up with 4 delicious loaves, but they look...exploded! I won't be baking again until the weekend, but to anyone with more WFO experience: how the heck do I control the spring? Do you find yourselves slashing deeper than you normally would? I've made this bread hundreds of times in my conventional oven, and it's never sprung like that. I'm not complaining about the spring, just the fact that the loaf almost tore itself apart!

Stan ]]> Hearth Bread and Flatbread Stan http://www.fornobravo.com/forum/f11/oven-spring-management-8856.html http://www.fornobravo.com/forum/f11/sour-dough-starter-8521.html Thu, 29 Oct 2009 02:20:41 GMT Just found this recipe for sourdough starter..

Quick question what is the best "whole grain flour" to use here in Oz, and where can you you get it?? Is it available at the supermarket??

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Procedure for Making Sourdough Starter

Day 1: mix...
2 T. whole grain flour (rye and/or wheat)
2 T. unsweetened pineapple juice or orange juice
Cover and let sit at room temperature for 24 hours.

Day 2: add...
2 T. whole grain flour
2 T. juice
Stir well, cover and let sit at room temperature 24 hours. At day 2 you may (or may not) start to see some small bubbles.

Day 3: add...
2 T. whole grain flour
2 T. juice
Stir well, cover and let sit at room temperature 24 hours. ]]> Hearth Bread and Flatbread heliman http://www.fornobravo.com/forum/f11/sour-dough-starter-8521.html