Bread - What are you baking today…..

[goosehd]

Giles sent me a video the other day concerning salt's role in bread which made me wonder if that was one of the issues I had with my last batch of bread. This morning, I pulled out the scale to see how much salt I was actually using in my recipe by measuring it volumetrically and by weight. Since I have been using sea salt flakes there was a discrepancy of anywhere between 2 and 3 grams between the two measurements.

One error caught in the process and working on another batch to test my findings.

[goosehd]

So far, so good…

[goosehd]

[goosehd]

So much better this time:

[goosehd]

Got it:

[goosehd]

[goosehd]

Learned a couple of things this go around: one of them being that the pizza stone needs to be hot (full temperature). The two loaves were the last made and the rise is quite a bit more than the first two.

[goosehd]

The last two loaves definitely did better with the stone fully at temperature:

[neph93]

I tried my fourth batch today and it was a slight improvement thinner, crisper crust and more structure to the crumb. I feel sure it is a fermentation issue with me. Not enough gas being produced. So next time I’ll keep the dough somewhere warmer well making it, possibly had half an hour to the bulk ferment.

[goosehd]

@neph93 I tried the trick today of preheating the oven with the pizza stone in it so that it reached 100f and killed the temperature. Then I set the dough in the oven on a separate rack away from the stone to rest for the 80 minutes.

My house isn’t warm enough right now to let it ferment on the counters.

[neph93]

My room temp is 20C but the outside is 7-9C. I feel like it may not be enough and probably need the oven light trick. Will try this weekend.

[Giles]

My latest attempt. Still not a patch on @goosehd , but I will give it to friends (it tastes great), and tell them that is how it is supposed to look....

[neph93]

^ that is almost exactly how my last batch came out.

[goosehd]

What pan or dish are you doing your 80 minute rest in? High walled or low walled dish/pan?

[neph93]

Low, I guess. About 5cm.

[Giles]

Low-walled cast iron roasting pan about 7"x11".....

[goosehd]

2 1/4" high 9x14 or (5.7 mm high x 22x35). Was wondering if confining the dough would give more height.

My dish is larger than the recipe calls for and am why I am asking.

[Chap]

My recent attempts: Forkish Overnight Country Blonde pure levain

[Giles]

That will do nicely.....

[Chap]

Levaining the levain... Forkish Pain de Campagne is the plan