Bread - What are you baking today…..

[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......

[neph93]

Yes... that did not go well. Well at least you have something to work on during your rehab besides your return to olympian levels of fitness! Any idea what went wrong?

[Giles]

See my commentary above

[goosehd]

One more fold and rest for the 80 minutes.

[pechelman]

to me that looks either underprooved or you've got bad yeast/flour @Giles . The oven temperature looks fine to me, not seeing any excessive scorching, maybe just less time in the oven or lower the temp a good bit in the 2nd half if you prefer a darker crust to avoid the darker patches. The picture of the dough on parchment also appear to show it having underdeveloped structure with how it's kinda spilling around its sides. This could be due to a number of reasons with the flour, too high a hydration for that new flour, or not enough gluten development.

How are you starting the build and at what hydration? Suggest a 1hr autolyse without salt followed by 2 rounds of Rubuad kneading in ~30min intervals then follow by lamination and coil folds.