Author Topic: Bread Guru needed  (Read 545 times)

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Offline pythonic

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Bread Guru needed
« on: August 23, 2013, 05:15:21 PM »
What gives bread those huge holes in the crumb?  Is it the long kneading process or can it be achieved by doing a number of folds?

To achieve a nice crunchy crust on the outside should I be using less hydration?

If I wanna make a nice round loaf of white or Italian bread what fermentation/folding/ proofing procedures should I be doing?

Nate
If you can dodge a wrench you can dodge a ball.


Online Mmmph

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Offline dhorst

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Re: Bread Guru needed
« Reply #2 on: August 23, 2013, 05:34:48 PM »
A fairly high hydration dough, long slow rise and stretch and folds all contribute to some of my airiest loaves.  Also a really hot oven to achieve good oven spring helps a lot, along with a pan of water for steam to achieve a crispy crust. 

I usually start the loaves at 475 to 500 for 10-15 minutes and then back the heat off.

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-frc1/197058_4000118327017_1676374456_n.jpg

https://sphotos-a-lga.xx.fbcdn.net/hphotos-ash3/424776_4092701841547_1547685597_n.jpg

I'm no bread guru, but I'm pretty happy with my breads.  There is always room for improvement, though.

Offline JD

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Re: Bread Guru needed
« Reply #3 on: August 23, 2013, 06:33:20 PM »
Are stretch n folds needed to create layers, or strictly for gluten development?
Josh

Offline dhorst

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Re: Bread Guru needed
« Reply #4 on: August 23, 2013, 09:11:05 PM »
Are stretch n folds needed to create layers, or strictly for gluten development?
  I would say both. But I'm no expert.

Offline mitchjg

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Re: Bread Guru needed
« Reply #5 on: August 23, 2013, 09:43:53 PM »
Same here.  I get decent sized larger  holes with high hydration and a "no knead" overnight rise.  Bigger ones with a series of gentle stretch and folds and high hydration.

You may want to search through thefreshloaf.com.   Great website.
One example from searching "big holes" there:

http://www.thefreshloaf.com/node/2494/those-holes-great-bread

- Mitch

Offline corkd

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Re: Bread Guru needed
« Reply #6 on: August 23, 2013, 10:32:29 PM »
Multiple Stretch & folds, + rolling & knitting before final proof = large holes..
That is my experience....
Also, one mistake I often make is not letting the bulk rise finish.  The best ones are when you catch it on the way up, almost at its  peak.....

Offline JD

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Re: Bread Guru needed
« Reply #7 on: August 23, 2013, 10:48:45 PM »
 What is knitting? I saw you mentioned that in another thread and google didn't help.


Josh

Offline JD

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Re: Bread Guru needed
« Reply #8 on: August 26, 2013, 09:32:33 PM »
Well after reading all this great advice, I made a small boule? All by hand, amazing what only a few S&F's will do. Still have a ways to go but moving in the right direction.

« Last Edit: August 26, 2013, 09:34:34 PM by JD »
Josh