Ambient temp in my kitchen, which is 67-70 deg right now.
I know you’ve said that the loaf is overproofed, but I’m actually sure if that’s case, at least not w/ the bulk ferment. This article indicates that large holes near the crust indicate underproofing. My very badly overproofed loaves also don’t brown very easily and don’t hit 210 internal temp.
I think an overproofed dough (which I’ve def done b/f) normally collapses and can’t generate such large holes. My loaf looks a lot like this: Under or overproofed? | The Fresh Loaf
The posters there say the loaf may not be hugely under- or over-proofed but that hydration could be the problem. But then some of them also say that the seeds make a difference (I have no idea how).
I forgot, are your loaves 70% hydration?
Shaping I could def use more work on. Shaping here was better, but I think I was a bit overly aggressive.
Yes, please post your exact steps! That would be lovely. I always appreciate more tips.
He does a 2 hr (!!!) autolyze. Based on my notes, my more successful loaves from last yr all had a longer autolyze and/or longer break btw folds. Maybe that allows for better water absorption and gluten development?
Dutch oven.
And thanks, all, for the cont’d troubleshooting and tips. I’ll get it one day!!!
ya i might be wrong and maybe it’s under proofed… hard to judge. i think you have to control the temp. it wants to be near 80. i use a cooler and a 10$ heat mat during the cold months. proofing right now in fact.
ok… the shaping is problematic… this does NOT look like a promising 50lb purchase. It’s not a flour… it’s a bread mix… f me… this is why i like to do the shopping but the village has nothing
Ya, upon further research this is designed for bakery short cuts with quick fermentation and no shaping. An inferior product apparently and after today’s bake I’m going to follow instructions on the bag to the tee and really hoping it’s not a 50 lbs of a mistake that goes into compost
Worst case maybe you can donate the bag to local bakery or bake donate the loaves of bread -I know someone who donated fresh baked bread to nourish LA. There must be something similar where you are at
i’m not buying this again , but i do believe i can salvage it… it surprised me with the overnight ferment and oven spring. looking forward to seeing the crumb.
That actually looks very attractive (IMHO)! It seems like maybe this is a variation of a no-knead loaf using a tiny amount of dry yeast (which the NYT published several yrs ago).
Was there a first loaf that didn’t turn out well, or is this the first attempt?
this was the first attempt and i was judging it by the shape of it after bulk proof… was not workable. what i’ve been able to gather is that this Bread Mix (not just a flour) is a shortcut design for bakeris to be able to do same day country breads… Pain de Campagne… it’s inferior flour and process… but i’m glad it wont be a waste… i’ll be cutting it with flour flour.
I wonder if your “not workable” is what my higher hydration dough is always like after bulk proof. Did you end up using all 820 gm of water?
Rye flour gets super, super wet. And interferes w/ gluten formation. And yet you still got a really nice-looking loaf (that’s actually the shape and scoring that I aspire to!).
I’ll be interested in what your crumb looks like and what you think of the flavor. I’m almost willing to bet money that, just based on the exterior appearance, your crumb will be pretty good (maybe more moist than you’re used to) and that the flavor will be nicely complex. For my higher hydration loaves, I actually they finally dry out fully, like, 24 hrs after baking.
I haven’t seen the instructions, but I even if the process is diff, the flour and final product might actually be just fine (and even quite pleasant).
The issue is that this is a short cut blend with added things… there is dehydrated sourdough, enzymes, acid stengtherner . recipe says not to shape at all so i did pretty good considering. i like handling very wet dough and have gone up to 85… as long as strength is built up it’s able to hold shape. this is just some other mess and not just flour . dont like
