#1  
Old 12-15-2008, 03:40 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Spiral loaf redux

Here is a follow up loaf to my first spiral attempt. This is a heavier loaf with 20% KA GP, 40% KA White whole wheat and 40% whole wheat. Still no rye in the house (darn). 70% hydration.

I bulk fermented the bread during the day, then shaped and proofed the loaf overnight. This time I get it 4 hours to warm up before baking. It started proofing again, and not so much that it over-proofed. It was still firm enough for the spiral flash pattern.

And it didn't explode! I'm eating it right now and the whole wheat has a nice nutty flavor, the crust is crunchy but not overly dense (it doesn't scrape off the roof of your mouth) and the crumb is moist and light enough.

Fun, fun.
James
Attached Thumbnails
Spiral loaf redux-img_1421.jpg   Spiral loaf redux-img_1422.jpg   Spiral loaf redux-img_1423.jpg  
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 12-15-2008, 06:50 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Spiral loaf redux

I guess I have another question. After shaping the final loaf for a bread that is going to be retarted overnight -- do you give it some time to proof, or do you put it straight into the refrigerator right after forming the loaf. I have knocked much of the air out of the dough and used CannuckJim's boule shaping method, so the loaf is pretty dense at that point.

To proof or not to proof.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 12-15-2008, 08:51 PM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: Spiral loaf redux

James,

After shaping and putting the rounds into baskets, I always transfer them immediately to the fridge. I suspect the density of the bread has more to do with the whole flour proportions you're using, rather than the shaping and proofing methods. Tons of variables to consider, but only change one at a time. What is the temperature of the finished dough in the mixer?

Jim
__________________
"Made are tools, and born are hands"--William Blake, 1757-1827
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spiral slash pattern james Hearth Bread and Flatbread 5 12-14-2008 05:48 PM
Mixers Redux CanuckJim Chit Chat 2 05-04-2007 07:40 AM
San Marzano tomatoes - redux james Artisan Ingredients 0 09-02-2006 01:02 PM
SP5 Spiral Mixer CanuckJim Get Cooking 2 05-20-2006 08:17 PM
Baked Cod Redux - with photos james Roasting and Grilling 0 10-24-2005 10:16 PM


All times are GMT -7. The time now is 07:04 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC