mikeymad Posted January 20, 2015 Report Posted January 20, 2015 Bread #2 - Michael Pollan version of tartine loaf Didn't get the rise we wanted. But tasty good.
mikeymad Posted January 20, 2015 Report Posted January 20, 2015 Morning bread Tarine barley porridge loaf Good bake. Could use a bit of salt and a little more sour tang.
mikeymad Posted March 1, 2015 Report Posted March 1, 2015 (edited) 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, 2015 by mikeymad
Edwood Posted March 1, 2015 Author Report Posted March 1, 2015 Wow, looks amazing! What's "slept 100" ?
mikeymad Posted March 22, 2015 Report Posted March 22, 2015 (edited) 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, 2015 by mikeymad
n_maher Posted March 22, 2015 Report Posted March 22, 2015 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. 1
Voltron Posted March 22, 2015 Report Posted March 22, 2015 I guess you fixed the problem with the big holes Mikey! Looks great. 1
mikeymad Posted March 22, 2015 Report Posted March 22, 2015 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..
Edwood Posted March 22, 2015 Author Report Posted March 22, 2015 (edited) Wow. Amazing loaves of gluten awesome. Edited March 22, 2015 by Edwood 1
Voltron Posted March 22, 2015 Report Posted March 22, 2015 I thought Nate was leaning more toward Oogie Boogie
mikeymad Posted March 22, 2015 Report Posted March 22, 2015 right... oh - and crackers... (lots of crackers)
Edwood Posted March 23, 2015 Author Report Posted March 23, 2015 Wow, so thin and crispy. Do they burn pretty easily, so you have to watch them like a hawk when baking?
mikeymad Posted March 23, 2015 Report Posted March 23, 2015 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
mikeymad Posted April 13, 2015 Report Posted April 13, 2015 (edited) 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, 2015 by mikeymad 1
mikeymad Posted May 10, 2015 Report Posted May 10, 2015 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. 2
mikeymad Posted May 11, 2015 Report Posted May 11, 2015 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.
Edwood Posted May 11, 2015 Author Report Posted May 11, 2015 With longer rise times, I often get a collapsed loaf. Am I not using enough salt, too much or something else?
mikeymad Posted May 11, 2015 Report Posted May 11, 2015 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.
spritzer Posted May 11, 2015 Report Posted May 11, 2015 (edited) 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, 2015 by spritzer
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