Rubbery Texture - French Bread
I have been making a lot of French bread using Peter Reinhart's recipe using 12% protein flour. The outside texture is nice and crisp but the centre is somewhat chewy. Should I try a lower gluten flour to get a lighter, less springy texture in the centre?
Re: Rubbery Texture - French Bread
More info would be helpful. What is the hydration of his recipe? To what temperature are you baking the bread to? Personalty I think higher hydration levels make that rubbery texture although the flour can have an effect. So the combination of the two can give you that rubber. Now baking temp also has an effect. An under baked loaf will do that also especially with high hydration dough.
|Thread||Thread Starter||Forum||Replies||Last Post|
|My journey to prefect Hearth Bread||banhxeo76||Hearth Bread and Flatbread||88||12-30-2014 02:41 PM|
|New Online Artisan Bread Course Fr/ Peter Reinhart||FornoBravoNews||Hearth Bread and Flatbread||1||07-13-2012 04:14 PM|
|Rubbery Texture||heliman||Hearth Bread and Flatbread||8||12-03-2010 07:45 AM|
|Bread Cook-off Sunday!||70chevelle||Hearth Bread and Flatbread||3||10-27-2008 02:40 PM|
|Playing with bread fundamentals||maver||Hearth Bread and Flatbread||8||02-25-2008 10:42 PM|
All times are GMT -7. The time now is 06:08 AM.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC