Bread - What are you baking today…..
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Hey Reuben. Is that from the Bon apetit article?
The one linked in post #238.
I’m starting to get a little concerned. There is very little change in the dough since I mixed it. It retains its elasticity but is still pretty wet and doesn’t seem to rise between folds. I have about and hour left before I form it and leave it to proof overnight.
Over night is a long time to Proof. It will
Rise. Don’t sweat it yet. After folds is is settling back and not staying tight? If so that’s right -
There’s very little yeast in this. It will be a slow rise.
Not seeing a link in post 238
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It is settling back after the folds. It becomes stiff when folding. If just done the last fold and it feels good. Elastic, pliable wet. It smells good too, so it is alive.
The overnight proofing is done in a cool place according to the recipe. Outside or in the fridge. I’m in two minds right now. I have to form it… I have two Pyrex bowls, or old school bread tins. Decisions, decisions...
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Damn….
Next time, line the dish with a tea towel (or similar) liberally coated with flour, then you can invert onto baking parchment and take the cloth off.....
Or
If Amazon in Norway are still delivering, buy a couple of these:
https://www.amazon.co.uk/s?k=proofing+basket&ref=nb_sb_noss_1
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Good job Reuben. Next tiime maybe rub the glass with a neutral oil. . Looks really good man
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:'(Good job Reuben. Next tiime maybe rub the glass with a neutral oil. . Looks really good man
No sad face necessary. It wasn’t pretty but it was a success in as far as the starter worked, the fermenting worked and I have a tasty (albeit ugly) loaf.
Amazon to Norway is a joke. Shipping and takes are hideous and most things take two weeks, but I will track something down. I’ll do a new round tomorrow and test neutral oil (rapeseed?), and the wet towel method. Thanks guys.