Bread - What are you baking today…..
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@neph93 said in Bread - What are you baking today…..:
I let a Argentine lady of my acquaintance try mine and she approved. She'd lived in Valencia for a while, so I'll take that.
But, did she like the bread?
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Just done the bowl fold, and I can confirm categorically that I got just as excited as the guy in the vid, about the wonders of bread flour. @Madame-Buttonfly not so much
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@neph93 At this point I share the same concerns as you did with your first attempt. Though, in my case, I never managed to get enough structure in the dough with the coil folds, so I think my concerns will prove to be valid.....
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Yes, a magnificent disaster. Almost comically bad……
Many issues. Obviously, the oven was at too high a temperature, that is an easy fix. More tricky to determine is why I got so little rise. Could be old yeast, though I have successfully made good Poolish recently (new Yeast has been ordered). I used a new supermarket bread flour, that I have never used before, maybe that was rubbish. I’ll make a Poolish with it when the new yeast arrives to check that it is strong enough. The temperature of the dough was good throughout the process. Empirically, I got a decent change in the dough after the initial bowl fold, but after that I never really saw any strengthening of the dough, and deep-down, knew that putting them in the oven was a waste of energy....
This is my greatest disaster since I used dead yeast a few years back and made 2 bricks…….BUT, I will get it right......
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to me that looks either underprooved or you've got bad yeast/flour @Giles . The oven temperature looks fine to me, not seeing any excessive scorching, maybe just less time in the oven or lower the temp a good bit in the 2nd half if you prefer a darker crust to avoid the darker patches. The picture of the dough on parchment also appear to show it having underdeveloped structure with how it's kinda spilling around its sides. This could be due to a number of reasons with the flour, too high a hydration for that new flour, or not enough gluten development.
How are you starting the build and at what hydration? Suggest a 1hr autolyse without salt followed by 2 rounds of Rubuad kneading in ~30min intervals then follow by lamination and coil folds.
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Thank you.
I did exactly as per this:
https://www.kingarthurbaking.com/recipes/pan-de-cristal-recipe
Which is effectively the same as this:
Hydration was the same, and all other ingredients had the same ratios, so I suspect crap flour or old yeast.
