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Single rise loaf
Single rise loaf
Hi all
following recent discussion between myself and Mike Avery
> > question, what kind of surface/banetton or whatever can one do a
> > single proof rising in so the dough won't stick to the surface of
> > whatever. Its quite touch and go with my flour lined, linen lined
> > banetton for two hours as it is? would like to know since rustic and
> > wet style is my preference
>
> While I know that this can be done, it isn't something that works for
> the styles of breads I make. Of course, I also don't use bannetons or
> brotformen for my commercial breads. I just form the loaves after the
> first rise, put them on bakers parchment, lightly spray them with olive
> oil, and cover them loosely with cling wrap.
did conduct an experiment to see what result would be for a loaf with
a single rising, and how to do it
from picture 9 here http :// www .myplot.org/oven/gallery.php?project&prefix=ov&proj=miscellaneous%20baking&ctrl
and
http :// www .myplot.org/oven/gallery.php?page=2&ctrl&project&prefix=ov&proj=miscellaneous%20baking
for winter (when not using my outdoor wood-fired oven) I have been
baking in pyrex chicken roaster. So this loaf I also rose in the top
bigger half of one these with inside well oiled before inserting
dough. The result was a very light croumb, maybe my lightest ever -
though not noticably what I woudl call rustic, i.e. very unevenly
sized bubbles. However problems where with crust, coming out of the
top in which risen into preheated bottom section of roaster actually
the bottom came away easily but sides stuck to a certain extent giving
the rather unique top you see in pics (hot top then also added for
half bake). Since there was obviously no drying what so ever during
rising the crust was not as deep as I would expect otherwise (and
like) and also you can see on last pic bubble indentation on bottom.
The other result that was noticeable was that there was very little
oven spring if at all
pics mostly include a dried tomato and olive oil loaf made at same
time with similar total rising (but baked seperately) for comparison.
Quite a bit heavier that could be down to other factors
Other aspects of this loaf, 75% hydration, Doves Farm Organic strong
white Biobake flour. Three periods of mixing in my Artofex with
autolyse in between totalling about 20 minutes.
Conclusion - makes a light loaf but with care probably same result
coudl be acheived with normal risings, but with a better looking and
thicker crust result.
laters
atty
Hi all
following recent discussion between myself and Mike Avery
> > question, what kind of surface/banetton or whatever can one do a
> > single proof rising in so the dough won't stick to the surface of
> > whatever. Its quite touch and go with my flour lined, linen lined
> > banetton for two hours as it is? would like to know since rustic and
> > wet style is my preference
>
> While I know that this can be done, it isn't something that works for
> the styles of breads I make. Of course, I also don't use bannetons or
> brotformen for my commercial breads. I just form the loaves after the
> first rise, put them on bakers parchment, lightly spray them with olive
> oil, and cover them loosely with cling wrap.
did conduct an experiment to see what result would be for a loaf with
a single rising, and how to do it
from picture 9 here http :// www .myplot.org/oven/gallery.php?project&prefix=ov&proj=miscellaneous%20baking&ctrl
and
http :// www .myplot.org/oven/gallery.php?page=2&ctrl&project&prefix=ov&proj=miscellaneous%20baking
for winter (when not using my outdoor wood-fired oven) I have been
baking in pyrex chicken roaster. So this loaf I also rose in the top
bigger half of one these with inside well oiled before inserting
dough. The result was a very light croumb, maybe my lightest ever -
though not noticably what I woudl call rustic, i.e. very unevenly
sized bubbles. However problems where with crust, coming out of the
top in which risen into preheated bottom section of roaster actually
the bottom came away easily but sides stuck to a certain extent giving
the rather unique top you see in pics (hot top then also added for
half bake). Since there was obviously no drying what so ever during
rising the crust was not as deep as I would expect otherwise (and
like) and also you can see on last pic bubble indentation on bottom.
The other result that was noticeable was that there was very little
oven spring if at all
pics mostly include a dried tomato and olive oil loaf made at same
time with similar total rising (but baked seperately) for comparison.
Quite a bit heavier that could be down to other factors
Other aspects of this loaf, 75% hydration, Doves Farm Organic strong
white Biobake flour. Three periods of mixing in my Artofex with
autolyse in between totalling about 20 minutes.
Conclusion - makes a light loaf but with care probably same result
coudl be acheived with normal risings, but with a better looking and
thicker crust result.
laters
atty
