Out of the Wood Oven...Again
This time its strictly bastards, sorry, batards. 3 of them for a small group of monks going camping this weekend. Working on my crust color and shape, and I think you guys will be able to help if you see anything to work on. Lord knows I couldn't have gotten this far without everyone's help. :)
lowered stone temp closer to 500F while maintaining air temps near 425F. These were around 1100g each and they baked for 33 minutes, a small shot of steam in the beginning. My theory is the bottoms did not get scorched due to the heavier dough, so it looks like my oven requires heavier loaves to take the initial shock of the high temps, in order to keep the air temp high. I also used semolina instead of fine flour, to slip in the loaves off the peel, resulting in less flour build up and burn... Thanks Mini :) Crumb shot in a few days, leaving for beach trip tomorrow morning. Aloha!
Sign in the background is warning other monks walking by..."no, sorry :( For the campers on the beach only!"
Great improvement on colour there Natyam, perhaps a picture of their bottoms too next time if you are worrying about the heat.
The oven load has to be taken into account a full oven will bring down the temperature where as a lightly loaded oven has less cold dough to contend with, the larger loaves of course will have a bigger contact area or foot print on the floor of the oven.
Its an good endorsement that you have to put up signs to stop the bread from being eaten,
Perhaps with your next bake you could pull the bread from the oven at further 5 minute intervals for a comparison both from the monks eating the bread and the other disciples here on TFL that might like to see and comment on a bolder bake! So say at 33 minutes 38 mins and 42 mins.
Good info again, Derek. Bottoms were pretty good I thought.
I like the idea of the 5 minute intervals.
The crumb looks like it could have used another fold before going into the banneton. How's the starter behaving?
Not a big alarm bell, just a tiny observation. :)
I didnt use the baskets for these, just had them in a couche.
I was a little lax about folding and tightening up the tops. I think one more bench rest and fold would have been nice.
Edit: just realized you asked about the starter. Everything seems to be great with starter. Im no longer keeping it all, but discarding extra and making sure its fed and active before using.
I noticed I did shape two loaves more intensively than the other two. The loaves with the extra folding had a more even crumb. Those were eaten first.
Mini could you elaborate on your observation? what is your take on folding and crumb developement/ consistency.
Ive seen many different techniques, some folding as fast as possible, and the other side of the spectrum: bakers using bench rests and multiple folds for long periods of time. whats your take on it, you have the floor...
Different dough hydration will determine how fast you do folding, resting and shaping. You can also cut the dough anytime with a quick sharp knife and look at the dough and observe how the gas is forming inside the loaf. (Slap it back together after looking cut edges back together.)
Look at the dough between the bubbles to see how gas is distributed. Large bubbles surrounded by dense crumb is a sign that gas is collecting. Your experience with the estimated fermenting time of your starter and familiarity with the recipe will let you know if it is under proofed (collection of gas due to early stages of fermentation) or over proofed (collection of gas due to gluten structure breaking down.)
Large bubbles with superfine tiny round bubbles, needs another fold to collapse the large bubbles (I can feel them under the surface) and redistribute food and temperature while tightening up the gluten matrix and outer skin. It is common to jump right away into folding before the dough has fermented enough to warrant it. This tends to happen more often with sourdoughs with strictly planned recipes not taking into account variations in wild starters. Another rise will even out the crumb bubbles (still with assorted sizes but not so extreme) as the dough relaxes and fermentation speeds up. If a finer crumb is desired, more folding can be done with a shorter final proof. Long periods between folds usually results in more variety of gas bubble sizes providing your recipe flour allows for such happenings. If watching the dough on a flat surface, folding is needed at ever shortening intervals to maintain shape as the dough degrades with time.
Gluten structures need to be developed in the first half of the dough's time line and delicate ones need protecting. That the just of it.
Large bubbles with strange amoeba shapes smaller bubbles tend to be over-proofed or quickly getting there and the bubbles are leaking air into larger gas pockets higher up in the crumb near to the top crust. Dense crumb below these large bubbles or in a line about half an inch or 1 cm above the lower crust are also evidence of over-proofing.
As mentioned before, you can slice into the dough and check on gas/crumb development and it is a great teacher. When you are looking at that cut crumb, take the time to do more observation of the dough, how it feels, size to weight, sponginess, how easy it moves as you roll it in your hand, aroma. Before cutting, try to feel the inside getting a picture of it in your mind by the feel of the outside of the dough. Cut to confirm your image. This helps you paint the picture for your memory and improve hand-mind coordination.
Later, compare the baked crumb with your observations and time spent rising. If you have seasons, don't forget to note the temperatures and humidity. Many of these factors you are already noticing and calculating in your head as you mix dough and wait on the oven making small adjustments to speed up or slow down the rising.
By the way, you have great dough development, just the thought that large bubbles can happen in WW is an eye opener for many! The distribution of the bubbles is what makes me think an extra fold would be good. The bubbles appear off to one side predominantly and on the bottom not all clumped at the top of the loaf (as what would happen with over-proofing.) The other option would be if the starter was slowing down suddenly and the method/timing remained the same as previous good bakes. This would be a sign that the starter yeast needed to ferment/multiply longer before shaping.
Mini, that is a wonderful, detailed description of the process. I am saving your reply for the books! I hope others can find that text, as i think it is something of a gem.
In this line: When you are looking at that cut crumb.... <-----change "crumb" (baked, silly me) to "dough."
I suppose we (TFL) should have a video or pictures showing cut dough shots showing bubble and non-bubble dough, the touchy feely part of playing with flour and water and yeasty beasties.
Superb. Keep them out of the sand!
Hubby says he'll build me a WFO and get any bricks, whatever I need at our new location. I'm so excited! I only have to pick a plan and figure out how to air drop whole flours. Very remote tropical location.
on the WFO. Whole flours must be in every part of the world, you will find it!
Well done and
There's times I look at recipes and think to myself, bastard bread haha! Looks like they came out great, with good balance of hydration. Bravo!