Reposting here, didn't see this thread before... Hello,
Wondering if there are any bakers out there that might be able to help. Recently made some bread following this recipe: https://leitesculinaria.com/93...es-5-minute-artisan-bread.html
Followed the recipe as written. Had a really healthy rise after 2 hours. Made my dough ball. Rested for 40 minutes on my pizza peel. Cooked on a pizza stone that was preheated for about an hour. Cooked it for 35 minutes at 450. At that point it didn't look done but instant read clocked at 210. I took it out. It has an awesome crispy crust but the loaf is very flat, dense, and super pale. Top bottom and sides are all pale raw dough colored. It looks like it barely rose at all in the oven and didn't brown at all. Again the crust is awesome and the flavor is great, but too dense. (I didn't know you could have a crispy crust without browning.) I'd also note the loaf didn't have a crackly "sing" when I took it out as the author of that recipe states.
Any ideas what went wrong here?
Thanks!
Thanks for the reply. Can you elaborate what over proofing means? Sorry I'm just new to this. I let the dough raise the two hours as instructed. Do you think this was too long?The lack of the oven-spring (rising in the oven) is generally from over proofing the dough. I suspect the color would be ok with a bit more time in the oven.
Thanks for the reply. Can you elaborate what over proofing means? Sorry I'm just new to this. I let the dough raise the two hours as instructed. Do you think this was too long?
Thats a big dough ball if you cooked the whole batch at once? That would be tricky for sure. Did you work the dough? You dont want to work it much at all or at least I dont. Those bubbles from the rise I dont want to lose. Also it must cool to room temp or it will get dense. Thats the recipe I use for everything. The author calls for letting it rest for up to 90 minutes. I like to use it after a day or two in fridge. Did you mix yeast with the water? Water temp? Haha, I mixed a batch recently and forgot the yeast and put it in after and tried to mix it. Denser for sure. Drier dough I think more dense. Wetter, less. This is natural bread and is a little toothy by nature. Best of luck. Btw I bought the ebook for the recipes, but only use the master.Reposting here, didn't see this thread before... Hello,
Wondering if there are any bakers out there that might be able to help. Recently made some bread following this recipe: https://leitesculinaria.com/93...es-5-minute-artisan-bread.html
Followed the recipe as written. Had a really healthy rise after 2 hours. Made my dough ball. Rested for 40 minutes on my pizza peel. Cooked on a pizza stone that was preheated for about an hour. Cooked it for 35 minutes at 450. At that point it didn't look done but instant read clocked at 210. I took it out. It has an awesome crispy crust but the loaf is very flat, dense, and super pale. Top bottom and sides are all pale raw dough colored. It looks like it barely rose at all in the oven and didn't brown at all. Again the crust is awesome and the flavor is great, but too dense. (I didn't know you could have a crispy crust without browning.) I'd also note the loaf didn't have a crackly "sing" when I took it out as the author of that recipe states.
Any ideas what went wrong here?
Thanks!
Over proofing is letting the dough rise too long. I have not tried the no-knead method so I don't know how long is too long. You will have too try it a few times with different rise times to find the best time for rising.
No it was about 1/3 of the dough. The rest is hanging out in the fridge. Water temp was right at 100F. It rose very well for 2 hours. Made my dough ball, let it rest again. It is dense but not dry at all , super crispy crust. Crust is a bit thicker than I imagined but I don't know if that's unexpected. Included a picture. It's actually lighter in person .Thats a big dough ball if you cooked the whole batch at once? That would be tricky for sure. Did you work the dough? You dont want to work it much at all or at least I dont. Those bubbles from the rise I dont want to lose. Also it must cool to room temp or it will get dense. Thats the recipe I use for everything. The author calls for letting it rest for up to 90 minutes. I like to use it after a day or two in fridge. Did you mix yeast with the water? Water temp? Haha, I mixed a batch recently and forgot the yeast and put it in after and tried to mix it. Denser for sure. Drier dough I think more dense. Wetter, less. This is natural bread and is a little toothy by nature. Best of luck. Btw I bought the ebook for the recipes, but only use the master.
No it was about 1/3 of the dough. The rest is hanging out in the fridge. Water temp was right at 100F. It rose very well for 2 hours. Made my dough ball, let it rest again. It is dense but not dry at all , super crispy crust. Crust is a bit thicker than I imagined but I don't know if that's unexpected. Included a picture. It's actually lighter in person .View attachment 613677
No it was about 1/3 of the dough. The rest is hanging out in the fridge. Water temp was right at 100F. It rose very well for 2 hours. Made my dough ball, let it rest again. It is dense but not dry at all , super crispy crust. Crust is a bit thicker than I imagined but I don't know if that's unexpected. Included a picture. It's actually lighter in person .View attachment 613677
Thanks! In reviewing this and other advice I'm fairly certain A) I didn't make a tight enough well shaped ball. And B) oven temp might have been low. I'll try it again in the Dutch oven sometime soon.When people talk about "proofing" or "over proofing," they're referring to the final rise at room temperature, after shaping. After you mix it and then let it sit at room temperature and then stash in the fridge - that's usually called fermenting or bulk fermenting. If you let proof/rise for too long, the dough starts to lose its ability to get poofy and hold its shape. It's tired.
Just to clarify the terms people often use.
Are you adding the hot water to the pan when you put it in the oven? If it's boiling or almost boiling, that's best. But you don't want too much steam for too long. Make sure your steam pan is empty after about 20 minutes.
Make sure it is a tight ball with a "skin" over the top and pinch the bottom together. It needs that tension to inflate well.
Have you tried baking it in a covered pot/dutch oven?
You can find good directions out there, but basically, heat a cast iron pot or dutch oven (or really any oven safe pot - people even use Pyrex or glass, but I've never tried it) to 450 for at least 30 minutes, but an hour is better. CAREFULLY put the loaf in the pot, put the lid on, and bake for 20 minutes. Take the lid off and bake for about 20 more minutes. With a small loaf like this, it will cook faster, so maybe do 10-15 with the lid and 20 without?
When you take the lid off, it is pale and smells a little doughy still. Then it gets brown and crispy.
When people talk about "proofing" or "over proofing," they're referring to the final rise at room temperature, after shaping.
View attachment 615662 Finally go some air pockets out of my 5 Minute Bread!
Any tips from the pros on what I may need to improve upon from the picture? It’s my fourth loaf and just trying to gain as much knowledge about the art.
My god that looks good!I had some WLP001 slurry sitting around that I wasn't going to use so I decided to make a bread starter out of it. About a month ago I started building it up like I would a sourdough starter. After about a week it was rapidly rising the yeast so I tried making some bread with it.
After a few successes using a little bit of bakers yeast to help with rising, I decided to do a couple loaves using only the 'chico sourdough' yeast.
Turmeric + Almonds:
Green Chile + Pepperjack cheese:
Thanks. In reviewing this and other advice I'm fairly certain A) I didn't make a tighter enough well shaped ball. And B) oven temp night have been low. I'll try it again in the Dutch oven sometime. Thanks! In reviewing this and other advice I'm fairly certain A) I didn't make a tight enough well shaped ball. And B) oven temp might have been low. I'll try it again in the Dutch oven sometime soon.
Those look great! For the boule, how did you get the swirl in there? Did you simply roll the two versions together when you shaped them prior to proofing?View attachment 618133View attachment 618134
I made a few loaves of marbled country bread. Natural leaven/sourdough with molasses and cocoa powder for color. I guess I could do thinner layers for more swirls, but I like the pattern.
The darker one is a boule.
Those look great! For the boule, how did you get the swirl in there? Did you simply roll the two versions together when you shaped them prior to proofing?
I do to. Great attention to details, that is lovely.View attachment 618133View attachment 618134
I made a few loaves of marbled country bread. Natural leaven/sourdough with molasses and cocoa powder for color. I guess I could do thinner layers for more swirls, but I like the pattern.
The darker one is a boule.
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