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I've been making some pretty nice bread but still have one problem. I'm using about 30%wheat - 70%white, 60% hydration, kneading, rising, knocking back once, rising again then proving. I form a loaf then prove on a flat sheet. The problem is, when it's proving it doesn't so much rise as, well, spread into a big bread puddle about 1" thick. Is there anything I should be doing to help it keep its shape more in the proving? I guess I could use a tin, but I don't have one at the moment and like the non-tin bread, but it always turns out... thin.
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Feb 12, 2013 20:33
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| # ¿ May 19, 2024 20:56 |
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I've been doing a round one, sort of spinning it with palms underneath to hopefully stretch out the outside, and I've also tried a 'stubby cylinder' from a book which involves flattening into a rectangle, folding a third in then the other third over then rolling up into the cylinder. edit: this:  It still spreads out. I might try putting it in a bowl, see if that's better.
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Feb 12, 2013 21:37
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Well let's see: I tried the 'stubby cylinder' again, but also tried to sort of pull stuff over the top. Not sure I got it right.  After proving: still pretty flat. Looks a bit better than normal, though.  Came out like this:   Despite the split, I'm pretty happy with that. Tastes good, too. Yeah, I think that helped a bit. Unkempt fucked around with this message at 00:12 on Feb 13, 2013 |
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Feb 13, 2013 00:08
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I upped the hydration in my bread from 60 to 75 and it is a little flat, but the crumb is exactly what I've been trying to get for about a year. It's about 20/80 wheat/white.
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Aug 22, 2013 20:30
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