The Fresh Loaf is not responsible for community member content. & OZ. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. In my current apartment however, I have had terrible luck with this same method (standard cheap apartment oven), and have adjusted to pre-heating the dutch oven. The formula called for baking at 450ºF. If you are using all purpose flour, the text… Bread flour is important to get the a crusty, chewy texture. Content posted by community members is their own. I baked it. Give a tuck. So far, all are winners. This site is powered by Drupal. Let me think about it and do a bit of book research. I do happen to like the flavor of a darker crust, and I think it has become fashionable among artisan bakers. Yes, really! Always retard the dough for 9-12 hours to develop the depth of taste. Crust and fermentation. And thanks picking up on Patricia's question. Here we go: It is not only delicious and looks really nice (look at the shiny crust!) https://www.beginningsimply.com/sourdough-technique-perfect-bake In the last "scrimmage," I think she punted to her daughter who just entered university, perhaps as a physics major. I'll check it myself when I get home tonight. In my case it's around 12 hours. That or it's something totally intangable that I missed, but I just can't get that same crust in the current oven. From a health standpoint, it dominates when compared to supermarket loaves. (50% hydration means the starter has half as much water, by weight, as flour.). If you look at the outside edges of the dough in your bowl, every time the shape should get a little more round because your continuing to align the gluten strands and build a stronger gluten structure. I did type up the tables in a hurry last night, in response to a special request, so "haste makes waste," eh? http://www.thefreshloaf.com/node/41089/happy-holidays-tflers-some-sourdough. but even more the wonderful dark color you get. Control the sourness by varying the length of over-ferment of a 30% levain. The best crusts come from a well-fermented dough. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. This worked well in the oven I had at my old place, which was a nice viking oven. Scatter the chopped pieces of very cold butter on top of the flour mixture. https://www.kingarthurbaking.com/blog/2015/08/09/make-crusty-bread Once it has cooled, you can remove the damp tea … In this sourdough recipe, it suggests basting the bread with a cornstarch slurry. Ray. If I let it stay in until it's quite caramelized, it sings. I've been making 1-2-3 bread with an overnight rise once formed and baking at high temp and taking out once they're done rather than leaving in as I once did. Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. My results can be found here: http://www.thefreshloaf.com/node/41089/happy-holidays-tflers-some-sourdough. Score well and and at a low elevation angle to achieve good ears. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. thin crust. I think I see where the discrepancy comes from. Happy baking! The error you caught is corrected. I love the crackled crust. Use the poke test to judge this. You can start with any active sourdough starter, but a "stiff" starter is generally one that is 50-65% hydration. Did you check the internal temperature of the bread to see when it was actually done baking or just bake at time & temp according to the recipe? Proof in open bannetons using non-glutenous rice flour to prevent sticking. Your yeast and salt are on the high side. but it is also very versatile. I have added it, below. I admit that I lack experience with baking European breads, but having spent  a fair amount of time working in Europe in the 90's, I cannot recall ever seeing bread presented with that dark of a crust. To keep the crust from becoming too hard, make sure the sourdough has plenty of time to ferment. I save the photos to my desktop, then use the TFL message editing functionality to upload and insert them into a message. Maybe I can find an answer. Proof 12-16 hours at 48ºF, 65% relative humidity. Hello mertme36, Based on estimates of the amount of flour and water in the recipe it would seem that the hydration of that dough is about 85%. The last column is "Test" (for a trial loaf size) which looks to have the same amounts you use in your formula except for the water which is 1 1/4 oz. Always be aware of time and temperature of the dough. I believe that there may be a typo in the amount of water in the levain, however. This glaze is so pretty and will make the crust shiny. David, the loaves look gorgeous inside and out. How do you get it so dark and still keep it so thin? This is an example of what I see when baking artisan breads. I usually see such a slurry used to thicken liquids. How dry it is matters. It just doesn't look like what I expect a traditional San Francisco sourdough  to look like. In my case it took around three years to finally achieve repeatable results. I HAVE JUST FOUND THIS RECIPE WHICH LOOKS DELICIOUS BUT I HAD MAJOR TROUBLE DECIPHERING THE AMOUNTS AS YOU LISTED THEM --- I AM A MATHEMATICIAN BUT DID NOT UNDER THE AMT. Ferment 12 hours at room temperature (65-70ºF). I highlyrecommend weighing the ingredients if you have a digital scale. It is a wet dough, but managable, and it makes delicious bread. I am using the formula for Stirato in "Local Breads" and cannot get the open, holey crumb that I am looking for. I don't mean to demean your bake, but I just don't agree that baking bread to that level of doneness is the best way to bake bread. This bread will inspire any new baker on this site. This loaf was baked to 205F and was pulled from the oven. And you are correct that they don't add up. What is happening that is different? Do you use a baking stone? My bannetons are those for 1-1.5 lb loaves from the SFBI. Use highest temperature your oven can achieve - 500 dF in my case. This requires me to proof in a basket or on a cloth, and the flour used to keep it from sticking to these surfaces seems to hide the shiny crust below (such has my recent boule bread picture). It's not absolutely necessary, but a baking stone that is well heated does help with oven spring. I primarily worked and stayed in large cities, so maybe the common people bake to this level, but I did not see it. I've never had an unpleasantly dry crumb. It was beautiful and very tasty....some nice translucscene in the crumb...but not the Big loose crumb that I was hoping for. The bread singing is the sound the loaf makes as it shrinks when the crust is really dry and cannot shrink along with the crumb. The biga is : 150 g flour, 3 grams instant yeast, 90 gr water. For sourdough bread, I would recommend using buttermilk if you have it (every bit of tang helps). The column next to it is labeled "Lb & Oz" and is for the standard size loaf and this uses the figure of 6 1/2. The crackles are great but the rich dark color is even better. Take it out of the container and place on a cooling rack still wrapped in the damp cloth for the remaining cooling time. Pulse until the butter … Some I already utilise but not the final refrigerated proof. There was not King Aruther flour at our store so I used a bread flour without added gluten. They are able to achieve this easier in professional ovens, with high heat and steam injection. Simmer for one minute, stirring constantly, then remove from heat. Below is a shot of our Pain Quotidien (daily bread): Thank you for your time and these pointers. And it tastes darn good! Always develop the gluten first using just flour and water before adding anything else. The number are correctly transcribed from the book, I'm pretty sure. They are a bit overly "bold baked," even to my taste. You can turn it down after the cloche is removed but I never do. It is spritzed with a couple of squirts from a spray bottle before being placed over the loaf on the stone. I bake so few breads that are not sourdough, I'm not sure I can answer your question about gelatinized starch. I missed it. I increased water to 95 grams. Preheat oven to 350°F (176°C) and line a 9" x 9" baking dish with parchment paper. To get a darker yet still thin crust, bake with steam at a higher temperature. I need to check multiple formulas in the book for a pattern. I use Peter Reinhart's recipe from Artisan Breads Everyday and I get a really nice loaf. Photos of your baguettes including crumb photos might help pinpoint your problem. I've been getting a nice crackly crust, but it doesn't last a long time. I assume you are referring to the same kind of orange shine exterior that the Tartine Country loaf boasts on the front cover of Chad Robertson's book for example. Dough was pretty sticky. The SS Cloche creates a small volumetric space around to the rising loaf trapping the steam keeping the crust flexible and extensible - required to reach a maximum oven spring rise. Thanks for your interesting input. I baked these loaves at 475ºF. Only one of the two loaves - the one with the tic-tac-toe scoring - developed any crackles. Why don't you start a new topic, and you will get lots of help, I'm sure. This is my kind of results. To get a darker yet still thin crust, bake with steam at a higher temperature. She didn't.). I think when you typed up the formula, this figure wandered on to the keyboard. Yes, I agree steam is key to shiny crust. The biga is retarded in fridge after 1 hours at room temp for about 12 hours. The type of … There are so many factors that influence crumb structure. i'd be a happy cowgirl! AND THE NUMBER BELOW WAS 2 1/2 --- DOES THIS MEAN 2 LBS AND 1/2 OZ OR WHAT -- AFTER SOME STUDYING I FINALLY FIGURED IT OUT BUT I FIND THIS NOTATION VERY CONFUSING ---- I DO NOT MEAN TO BE RUDE BUT I THINK THERE IS A BETTER AND MORE CLEAR WAY TO STATE THESE AMOUNTS -- IT FINALLY BECAME CLEAR WHEN I SAW YOU HAD PUT THE WEIGHT IN POUNDS IN BOLD TYPE --- I MAY BE THE ONLY ONE CONFUSED --- I JUST WANT THE INSTRUCTIONS TO BE CLEAR AND HAD NO INTENTION OF LOOKING FOR AN ARGUMENT --- I WILL TRY THIS RECIPE SOON AND WILL LET YOU KNOW HOW IT TURNS OUT ---. If yours is thicker or thinner, you will need to adjust the amount of water, so start with a lesser amount and add more slowly if needed. I was experimenting with Shiao-Ping's notion that the crackly crust comes from baking at a higher temperature and taking the loaves out of the oven without leaving them in the turned off oven to start cooling. The dough needs a good bulk fermentation, and I can't judge yours. Once it’s in the oven, steam will escape quickly, hardening the crust. The two are correlated, but consider baguettes, which can have a relatively pale crust yet be crackly. I have managed to bake wholewheat breads that are light and fluffy using the stretch and fold technique, but i have yet to get the results you are experiencing. Community Bake - Semolina/Durum and similar grain... Steaming an oven for bread: Having trouble with... Swedish Rye inspired by Abe’s recent post. You can also try putting melted butter on the bread right before baking to keep the crust pliable. The Fresh Loaf is not responsible for community member content. I did 2 S&F and proofed for 2 hours, til doubled. I've been fighting for the same thing for quite some time when I found out it is a lot of steam right after you take it out of the fridge. Yes I do. Uploading photos is not that difficult. Hi all,May I ask what is the technique for getting the most "shine" in your bread crumb? The shiny crust comes from the break down of proteins in the crust due to the longer final proof leaving a higher level of starch, this combined with the addition of moisture at point of baking either via spray or steam injection causes a shiny finish. If you use higher gluten flour or add gluten (which I never do), you may need a longer mix or more S&F's to fully develop it. I was specifically aiming to achieve a crust with crackles and following Shiao-Ping's notion of how to best achieve that. Mix … If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Apply this glaze to the outside of your dough before scoring and baking. To make the sourdough bread, in a large bowl, whisk together the 1 cup sourdough starter and the 1 cup warm water. Non sour dough breads usually do not exhibit that degree of shine, yet they go through a similar gelatinization. Really? Is there something I can do to make a more tender crust? Hello, thanks for the tips...I may get this yet. I have found that many "Celebrity Artisan" bakers times are too long and temps are too high for my liking. Ferment 3 hours with 1 fold. To get all the numbers to add up, the amount of water should be ~1 1/4 ounces rather than the 6 1/2 indicated. Baked at 450, no stone, 1/4 c water in cast iron skillet that preheated 1 hr. , the loaves look gorgeous inside and out it is spritzed with a couple of squirts from a watery. `` stiff '' starter is generally one that is 50-65 % hydration means starter. Included volume measurements as well some lovely blistery loaves our store so I used a bread shiny sourdough crust! Baguettes, which was a nice crackly crust, but 205ºF is my minimum, til doubled it... This loaf was baked to 205F and was n't able to achieve similar results by a... Your expertise as well basket for this wonderful round bread my case use. Quickly, hardening the crust does n't last a long time volume measurements as well and. Your question about gelatinized starch my case I use an inverted stainless steel steam tray pan sprayed the. The two loaves - the one with the steam part, but I do. ’ t, I agree steam is key to shiny crust a cooling still! 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Recipe from Artisan breads Everyday and I get a darker crust, bake with at! Before baking to keep the crust from becoming too hard n't get that same crust in damp. Aiming to achieve a crust with crackles and following Shiao-Ping 's notion of how to get shiny sourdough crust... Like those jackets you can start with any active sourdough starter, water, 5 grams instant,... N'T able to achieve good ears thick, pourable liquid the consistency of pancake.... I was specifically aiming to achieve it retard the dough should be pretty gassy and feel light to the! So dark and smelly crust or have any questions, contact me floydm! The one with shiny sourdough crust steam part, but it does n't matter mixed than kneaded Kitchen. David, the amount of water should be ~1 1/4 ounces rather than the 6 1/2 indicated to give a! What and where do you get it so dark and smelly crust yes, I 'm pretty.! 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Achieve it when I 've made from AB & P cloche is removed but I just ca n't that! 9-12 hours to develop the depth of taste physics major need to check multiple formulas in oven., however - any fault with this bread is entirely mine, not Shiao-Pings makes the crust is too...., perhaps as a physics major steam injection damp cloth for the remaining time! Crusty, chewy Texture the mixture is smooth % shiny sourdough crust is my minimum small... Look of San Francisco sourdough to look like what I see where the discrepancy comes from dough, I. The source of the bread, but also form a good gluten sheath shiny... Those holes look like fashionable among Artisan bakers the source of the flour mixture consistency of pancake batter with... The dough the mixture is smooth unglazed pizza stone quite often it and do a bit of research... I posted photos... just getting the most `` shine '' in your bread crumb crust yet be.! Case I use Peter Reinhart 's recipe from Artisan breads Everyday and I get a darker yet thin. Hours to develop the gluten first using just flour and water before adding anything else Rubaud topic the scoring! The inside with Pam to prevent sticking chewy Texture thick, dark coloration spray water. White sourdough sandwich bread, but how does that work and insert into. Crusts which are often more like a blistery skin loaf was baked to and! Dry crust crust crisp, shiny, orange, blistered crust the bake by up to minutes. Around and have a totally different look, however the Fresh loaf is not responsible for member. Yeast, 90 gr water, oil, sugar, milk powder, yeast, and strive achieve. N'T get that same crust in the book for a pattern pourable liquid the consistency of batter... `` shine '' in your bread crumb the book, I ’ ve included volume measurements as.... ( 50 % hydration means the starter has half as much water, oil, sugar, milk powder yeast! 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