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Death By Carbs - Bread and Dough Making


Edwood
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  • 1 month later...
  • 3 weeks later...

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

 

zyc6kZQ.jpg

 

and crumb

 

wj2jvwu.jpg

 

 

Second loaf stuck to the proofing towel - hence the roman helmet...look...  and didn't rise much.

 

fgVY71o.jpg

 

But the crumb was good and it was tasty...

 

07B9FnW.jpg

Edited by mikeymad
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  • 3 weeks later...

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

 

 

RDoxsF7.jpg

 

(ed - like the crumb too) 

 

AwcxwHu.jpg

Edited by mikeymad
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  • 4 weeks later...

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.

 

hb6SooH.jpg

 

a5H4QpY.jpg

 

XNLgspf.jpg

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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.

 

BCkvnv5.jpg

 

AVBCTjL.jpg

 

vdKLMqX.jpg

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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. 

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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 by spritzer
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