January 20, 201511 yr Bread #2 - Michael Pollan version of tartine loaf Didn't get the rise we wanted. But tasty good.
January 20, 201511 yr Morning bread Tarine barley porridge loaf Good bake. Could use a bit of salt and a little more sour tang.
March 1, 201511 yr New mix... mix grams rye 200 slept 100 whole 200 AP 500 h20 850 leaven 200 salt 35 bake: covered 500 20 min covered 450 10 min uncover 25min M Marks the Loaf (just baking the second loaf) Edited March 1, 201511 yr by mikeymad
March 22, 201511 yr Old mix - Mix grams whole 100 AP 900 h20 750 leaven 200 salt 28 bake: covered 500 20 min covered 450 10 min uncover 25min and crumb Second loaf stuck to the proofing towel - hence the roman helmet...look... and didn't rise much. But the crumb was good and it was tasty... Edited March 22, 201511 yr by mikeymad
March 22, 201511 yr I'd happily eat either, yum. And for whatever reason that first loaf made me think of the Nightmare Before Christmas - in a good way.
March 22, 201511 yr It is my homage to the dog... but there is a scary creature that it reminds me of now... (could not find it) That is the hope Al - went back to basics, and then will try different things to see what might bring them back..
March 22, 201511 yr Author Wow. Amazing loaves of gluten awesome. Edited March 22, 201511 yr by Edwood
March 23, 201511 yr Author Wow, so thin and crispy. Do they burn pretty easily, so you have to watch them like a hawk when baking?
March 23, 201511 yr yep ... about first 9 minutes you are safe - no need to check - but after that they can burn at anytime - I bake at about 425-450
April 13, 201511 yr First Bake in new house and new oven... -- so far so good... Mix - grams Oat Flour - 250 whole wheat - 250 All Purpose - 500 h20 - 750 leaven - 200 salt - 30 bake: covered 500 20 min covered 450 10 min uncover 20 min (ed - like the crumb too) Edited April 13, 201511 yr by mikeymad
May 10, 201511 yr Late Bake - Trying some longer fermentation and rise times. This with a larger 650g of flour rye bread. With the higher Hydration may need a little bit longer bake to get some of the water out and to cook the bigger loaf. Mix - grams Rye Flour - 65g whole wheat - 195g All Purpose - 390g h20 - 520g leaven - 100g salt - 16g bake: covered 500 20 min covered 450 20 min uncover 15 min I like the results - will look forward to when it is cooler.
May 11, 201511 yr Thanks Al, I really liked that one - The longer fermentation time gave it a lovely sour tang. I made two more from the leftover leaven. One worked out and the other was much more of an experiment. I was using new flour so I wanted to make a standard loaf to test how it does (this is with Red Mill) Mix - grams whole wheat - 60g All Purpose - 540g h20 - 450g leaven - 100g salt - 15g bake: covered 500 20 min covered 450 20 min uncover 15 min Since it had super long fermentation of the leaven (almost 24 hours) and an overnight (outside) proof of the final dough, it developed a lot of flavor from a basic white loaf.
May 11, 201511 yr Author With longer rise times, I often get a collapsed loaf. Am I not using enough salt, too much or something else?
May 11, 201511 yr I don't think that it can be a result of too much salt. If you are using commercial yeast, I think that this is a common issue. They are so active that they eat up all the food and the loaf can collapse, if the gluten structure is not strong (salt can help that too). More salt will help slow down the proofing process so that you can get a longer rise. With the wild yeast that I am using it takes a long time to get going anyway. So I would say more salt is your friend.
May 11, 201511 yr With longer rise times, I often get a collapsed loaf. Am I not using enough salt, too much or something else? It's likely rising too much so not enough salt. The golden rule is 30gr per 1L of water. You can go up to 40gr for more flavor but also slower rise time. Edited May 11, 201511 yr by spritzer
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