Bread - What are you baking today…..

[Seul]

@Giles said in Bread - What are you baking today…..:

(Strongly advised not to leave the country for 3 months)

I'm sorry but you can't just drop intel like this and not have a curious Belgian wondering........

[neph93]

@Seul I hear rumours of new bionic implants that can't fall into the hands of hostile agencies...

@Giles this one https://www.kingarthurbaking.com/recipes/pan-de-cristal-recipe

[Giles]

@Seul said in Bread - What are you baking today…..:

I'm sorry but you can't just drop intel like this and not have a curious Belgian wondering........

https://www.ironheart.co.uk/forum//post/802758

[Giles]

@neph93 said in Bread - What are you baking today…..:

@Giles this one https://www.kingarthurbaking.com/recipes/pan-de-cristal-recipe

Thank you. Looks pretty si,ilar to this, which is what I will do. I love a vid

[neph93]

Yeah... it's the same one. People learn in different ways. I like a video to show me a quick physical technique, (for example what a coil fold looks like), but otherwise I want a written recipe.

[neph93]

Still sceptical about how to get the crust brown.... but also thin. The whole handling of 100% hydration bread is great fun though, regardless.

[neph93]

I let a Argentine lady of my acquaintance try mine and she approved. She'd lived in Valencia for a while, so I'll take that.

[Giles]

[Giles]

@neph93 said in Bread - What are you baking today…..:

I let a Argentine lady of my acquaintance try mine and she approved. She'd lived in Valencia for a while, so I'll take that.

But, did she like the bread?

[neph93]

She seemed generally satisified with all aspects of our time togther...

[Giles]

Just done the bowl fold, and I can confirm categorically that I got just as excited as the guy in the vid, about the wonders of bread flour. @Madame-Buttonfly not so much .......

[Giles]

@neph93 At this point I share the same concerns as you did with your first attempt. Though, in my case, I never managed to get enough structure in the dough with the coil folds, so I think my concerns will prove to be valid.....

[goosehd]

@Giles I just finished watching that video and was wondering how your dough was working for you.

[Giles]

Like this.......

[goosehd]

@Giles How much time left? I do see the surface bubbles forming...

[Giles]

That's after 4 coil folds, so at that very second we are looking for 2 hours.....

[neph93]

Looks about right mate. My second attempt was around about there.

[neph93]

-----I'm missing trhe results post @Giles

[Giles]

I will post pics shortly. But basically, it was a disaster.

[Giles]

Yes, a magnificent disaster. Almost comically bad……

Many issues. Obviously, the oven was at too high a temperature, that is an easy fix. More tricky to determine is why I got so little rise. Could be old yeast, though I have successfully made good Poolish recently (new Yeast has been ordered). I used a new supermarket bread flour, that I have never used before, maybe that was rubbish. I’ll make a Poolish with it when the new yeast arrives to check that it is strong enough. The temperature of the dough was good throughout the process. Empirically, I got a decent change in the dough after the initial bowl fold, but after that I never really saw any strengthening of the dough, and deep-down, knew that putting them in the oven was a waste of energy....

This is my greatest disaster since I used dead yeast a few years back and made 2 bricks…….BUT, I will get it right......