Author Topic: Bread Guru needed  (Read 454 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.


Offline 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.
For the love of Aleppo chile, ask and you shall receive.

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.
For the love of Aleppo chile, ask and you shall receive.

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


 

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