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Offline timgiuffi

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Re: Today's Bread
« Reply #5040 on: May 20, 2019, 05:50:20 PM »
Question:  I've been having some problems with my no knead sourdough lately, the crumb is a bit gummy. Internal temp is getting to about 208F. Using the following formula

73% Hydration
1.8% Salt
Flours:
  85% Power Flour
  10% WW
  5% Rye
(Levain is 25% of total dough weight)

Preheating dutch oven at 500F for 45-60 minutes. Turn down to 450F and bake 15 minutes with lid on, then turn down to 400F and bake about 30 minutes longer until color is good.  I've been pulling it right at maximum color, any longer it will start to burn.

What's the best course of action? Lower oven temp through all stages? Keep dutch oven covered longer? Thanks.

Underproofed bread can be pretty gummy. How does the levain as 25% of total dough weight work? If you have 1000 grams of dough then it includes 250 grams of levain?
Quote from: HansB on Yesterday at 07:19:39 AM
“You only need to rotate it if it needs to be rotated.“

Offline HansB

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Re: Today's Bread
« Reply #5041 on: May 20, 2019, 06:27:26 PM »
Not certain what your problem is. There are SO many different workflows!

I have not used Power flour, maybe try one with KABF? I use 20% Levain.

You get 208° which is good. How soon are you cutting into it? I wait at least four hours. This may be your problem?

FWIW, I only heat the top of my combo cooker. As soon as the oven gets to 500° I put the loaf onto the bottom, cover, reduce heat to 475°, bake for 22 minutes. Remove cover, reduce heat to 450 and continue to bake to the desired crust color, usually about 25 minutes. One hour preheat serves no purpose. I have used a cold combo cooker into the oven with little to no difference in the bake.

Lodge Combo Cooker:

« Last Edit: May 20, 2019, 06:34:01 PM by HansB »
Hans

Offline bregent

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Re: Today's Bread
« Reply #5042 on: May 20, 2019, 07:20:19 PM »
bregent, the one I make is higher hydration and uses IDY. Nonetheless my bake time may help you. FYI, we don’t mind a little char on ours. The loaf weighs about 818 g before baking and about 1 1/2 lbs after baking.


I preheat DO and lid for an hour at 515. Turn down to 515 and bake 30 min covered, then lid off and 13 min at 485.

OK good to know. My loaves are around 800 grams but I haven't weighed them post bake. I'll do that on the next one.
Bob

Offline bregent

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Re: Today's Bread
« Reply #5043 on: May 20, 2019, 07:27:50 PM »
Underproofed bread can be pretty gummy. How does the levain as 25% of total dough weight work? If you have 1000 grams of dough then it includes 250 grams of levain?

Exactly, if I bake 800 gram loaves then would use 200 grams of levain. Of course I might adjust this based on temps and whether I'm going to retard.

I don't think it's underproofed Tim.  It rose twice and I baked when doubled.

Bob

Offline bregent

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Re: Today's Bread
« Reply #5044 on: May 20, 2019, 07:32:37 PM »
>>How soon are you cutting into it? I wait at least four hours.
>> This may be your problem?

At least 4 hours. The inside is completely cooled down before slicing.

>FWIW, I only heat the top of my combo cooker. As soon as the oven gets to 500°
>I put the loaf onto the bottom, cover, reduce heat to 475°, bake for 22 minutes.

Interesting. I have the combo cooker but usually use my Le Creuset cause I like oval shape for sandwich slices.

By bottom, you mean the shallow part?
So the bottom is cold when you add the dough, and then you cover with the hot deeper part? 

Do you proof it at all in the combo, or just add it right before baking?

Here's one I made a few weeks ago:

« Last Edit: May 20, 2019, 07:56:54 PM by bregent »
Bob

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Offline bregent

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Re: Today's Bread
« Reply #5045 on: May 20, 2019, 07:57:37 PM »
Deleted duplicate message
Bob

Offline foreplease

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Re: Today's Bread
« Reply #5046 on: May 20, 2019, 08:04:14 PM »
Hans, my wife puts the DO in the oven and turns it on. It takes me 60 min to get loose enough to bend over, pull it, add the dough, and stick it back in the oven.  :-D


We have talked about the combo cooker with unheated bottom. I’m convinced it is safer, easier, and certainly works well for you. I will get one before long and try your method.
-Tony

Offline timgiuffi

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Re: Today's Bread
« Reply #5047 on: May 20, 2019, 08:09:06 PM »
Exactly, if I bake 800 gram loaves then would use 200 grams of levain. Of course I might adjust this based on temps and whether I'm going to retard.

I don't think it's underproofed Tim.  It rose twice and I baked when doubled.

What’s your workflow? That seems like a whole lot of levain too me. If my math is right an 800 gram dough would be about
343 flour
250 water
200 levain
6 salt

That’s 58% levain in baker’s percentage.
Quote from: HansB on Yesterday at 07:19:39 AM
“You only need to rotate it if it needs to be rotated.“

Offline timgiuffi

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Re: Today's Bread
« Reply #5048 on: May 20, 2019, 08:52:22 PM »
My co-op has a food swap every month. I’ve been meaning to go for a while and it seemed like a good excuse to make a large batch of dough. I made 13 loaves out of this almost 10kg batch. The swap was fun but only a few people were there. Someone even gave me one of those bread cutting boards with slats so the crumbs fall through.
Quote from: HansB on Yesterday at 07:19:39 AM
“You only need to rotate it if it needs to be rotated.“

Offline foreplease

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Re: Today's Bread
« Reply #5049 on: May 20, 2019, 09:29:04 PM »
My co-op has a food swap every month. I’ve been meaning to go for a while and it seemed like a good excuse to make a large batch of dough. I made 13 loaves out of this almost 10kg batch. The swap was fun but only a few people were there. Someone even gave me one of those bread cutting boards with slats so the crumbs fall through.
Beautiful, and mixed by hand, I’m sure. They had to be happy to meet you! The whole idea of a swap sounds fun.
-Tony

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Offline HansB

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Re: Today's Bread
« Reply #5050 on: May 21, 2019, 07:43:10 AM »


Interesting. I have the combo cooker but usually use my Le Creuset cause I like oval shape for sandwich slices.

By bottom, you mean the shallow part?
So the bottom is cold when you add the dough, and then you cover with the hot deeper part? 

Do you proof it at all in the combo, or just add it right before baking?

Here's one I made a few weeks ago:

That loaf looks good.

Yes, cold bottom and place hot top on as it goes into the oven. I don't proof in the baking vessel.

With a smaller oval loaf I can use the round combo oooker but anything larger I use the Bayou Classic. Heating only the top too.
Hans

Offline foreplease

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Re: Today's Bread
« Reply #5051 on: May 21, 2019, 06:24:17 PM »
OK good to know. My loaves are around 800 grams but I haven't weighed them post bake. I'll do that on the next one.
I meant to say I preheat at 550 and turn down to 515 once dough goes in. 30 min covered then 13 uncovered at 485. Not saying mine is the best or only but the way I typed it it wasn’t even what I do. :)
-Tony

Offline bregent

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Re: Today's Bread
« Reply #5052 on: May 21, 2019, 06:25:17 PM »
>Yes, cold bottom and place hot top on as it goes into the oven. I don't proof in the baking vessel.

OK, thanks Hans. I know some folks do it that way, but I was always worried the spring would not be as good. Apparently that's not the case.  I'll try it on my next loaf. Sure will make the workflow a lot easier and much safer.
Bob

Offline bregent

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Re: Today's Bread
« Reply #5053 on: May 21, 2019, 06:40:01 PM »
What’s your workflow? That seems like a whole lot of levain too me. If my math is right an 800 gram dough would be about
343 flour
250 water
200 levain
6 salt

That’s 58% levain in baker’s percentage.

Close :
« Last Edit: May 21, 2019, 06:49:17 PM by bregent »
Bob

Offline ButteredPizza

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Re: Today's Bread
« Reply #5054 on: May 21, 2019, 08:30:26 PM »
Close :
Samartha's Lazy woo/man dough calculator  ;D  I didn't think anyone else used that calculator!

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Offline Satyen

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Re: Today's Bread
« Reply #5055 on: June 01, 2019, 05:02:19 PM »
Made fresh pita, for some homemade falafel...

Offline parallei

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Re: Today's Bread
« Reply #5056 on: June 01, 2019, 05:07:47 PM »
Made fresh pita, for some homemade falafel...

They look great!  Please show the finished dish, falafel and all. 8)

Offline Satyen

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Re: Today's Bread
« Reply #5057 on: June 01, 2019, 06:18:19 PM »
Didnt manage to get any pics of the setup. Had a diy table with falafel, hummus, baba ganoush, harisa, cabbage slaw and pickle onions, turnips, tahina to stuff the pitas... all homemade.


Offline PizzaManic

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Re: Today's Bread
« Reply #5058 on: June 03, 2019, 05:53:32 AM »
Made fresh pita, for some homemade falafel...

Yum Yum  :drool: - Very Nice.

How long did you bake each Pita for?
Mind sharing your formula?
Regards Mo

Offline Satyen

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Re: Today's Bread
« Reply #5059 on: June 03, 2019, 08:12:25 AM »
Yum Yum  :drool: - Very Nice.

How long did you bake each Pita for?
Mind sharing your formula?
Thank you... here is the formula
It was a last min effort so i went heavy on the ady. But perhaps a longer ferment with lesser ady would yeild more flavor.

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