Crust and fermentation. There is a FAQ on the topic. Control the sourness by varying the length of over-ferment of a 30% levain. Yes, really! The biga is : 150 g flour, 3 grams instant yeast, 90 gr water. Bread flour is important to get the a crusty, chewy texture. Or that the breads are so delicious they get consumed immediately? Stir in 2 cups of the flour until a smooth paste forms. That or it's something totally intangable that I missed, but I just can't get that same crust in the current oven. 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. What is happening that is different? What size bannetons do you use and where did you get yours from? Mix … Here we go: It is not only delicious and looks really nice (look at the shiny crust!) To create dark, burnished crusts on their loaves, professional bakers brush milk, egg, or water onto the surface of the risen dough before baking. I bake so few breads that are not sourdough, I'm not sure I can answer your question about gelatinized starch. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. 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. I have been making sourdough for years and add gluten to my flour at 1 tsp per c....do you think this would help my crumb on the baguette...thoughts. Content posted by community members is their own. Always steam - in my case I use an inverted stainless steel steam tray pan sprayed on the inside with Pam to prevent sticking. There was not King Aruther flour at our store so I used a bread flour without added gluten. Proof in open bannetons using non-glutenous rice flour to prevent sticking. I have also used an unglazed pizza stone quite often. This is the 3rd bread I've made from AB&P. Photos of your baguettes including crumb photos might help pinpoint your problem. Use the poke test to judge this. It was beautiful and very tasty....some nice translucscene in the crumb...but not the Big loose crumb that I was hoping for. I'll correct the OP, when I've confirmed your discovery. Add the chocolate chips, vanilla extract and dutched cocoa powder. I generally either take photos at the resolution I want to upload - usually 640 x 480 pixels - or use a photo editing program to scale them. As we ate our way through the baguette I noticed that there were some irregular holes...again, nice transluscene but not as open as I liked. I primarily worked and stayed in large cities, so maybe the common people bake to this level, but I did not see it. Stir well and heat to a simmering gentle boil. In my case it took around three years to finally achieve repeatable results. You need to handle the dough gently during shaping, but also form a good gluten sheath. These "errors" appear to be systematic enough so that I have trouble believing they are typos or poor editing. but even more the wonderful dark color you get. Ray. Always retard the dough for 9-12 hours to develop the depth of taste. (Please - Any fault with this bread is entirely mine, not Shiao-Pings. We read that this is how it's done in Europe, and I do recall some rustic loaves baked in smaller towns in France that were darker than what was common in this country at the time. What baskets do you use to get such a wonderful shape? Cover the bowl with plastic wrap, place in a warm corner, and let rise until tripled in … Biga, 295 gr water, 5 grams instant yeast, 400 gr flour 10 gr salt. Lovely, lovely crackles : )  How did you bake to get the crackles? 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). I have since experimented with it and have some lovely blistery loaves. It too is 1/2" thick. Baked at 450, no stone, 1/4 c water in cast iron skillet that preheated 1 hr. Ferment 3 hours with 1 fold. The Fresh Loaf is not responsible for community member content. On page 201 of AB&P, there are two columns on the far right. 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. Similar principle as to the starch glazes like thosed used on traditional rye breads. It sounds like you uncovered the source of the error. I would love a slice. Only one of the two loaves - the one with the tic-tac-toe scoring - developed any crackles. And you are correct that they don't add up. How do you get it so dark and still keep it so thin? This worked well in the oven I had at my old place, which was a nice viking oven. For sourdough bread, I would recommend using buttermilk if you have it (every bit of tang helps). I use Peter Reinhart's recipe from Artisan Breads Everyday and I get a really nice loaf. And thanks picking up on Patricia's question. Fold, don't knead, your dough. Take it out of the container and place on a cooling rack still wrapped in the damp cloth for the remaining cooling time. This works really well in the case of gas ovens where steaming any other way is nearly impossible. She didn't.). If you don’t, I’ve included volume measurements as well. I've found that baking in a dutch oven (closed environment) got me the crust i was looking for, but only if I used no flour to shape, and I proofed the bread in the cold dutch oven (basically a bench proofing), which then went into a hot, preheated oven to bake (such as the picture of my "oakland sourdough" recipe). Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. https://www.kingarthurbaking.com/blog/2015/08/09/make-crusty-bread Mix all the ingredients with a DDT of 70ºF. The Fresh Loaf is not responsible for community member content. Those look great David! 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. If that's not appropriate I understand....Sitka Baker. 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. I admire your holey crumb, and strive to achieve it. I have a naive question regarding the characteristic waxy look the sour dough holes have. If I let it stay in until it's quite caramelized, it sings. In principle, the color of the crust doesn't matter. They are a bit overly "bold baked," even to my taste. This is an example of what I see when baking artisan breads. What and where do you buy the basket for this wonderful round bread? If I let it stay in until it's quite caramelized, it sings. 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. I have added it, below. In my case it's around 12 hours. 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. I did 2 S&F and proofed for 2 hours, til doubled. My starter is a thick, pourable liquid the consistency of pancake batter. I was asked by a TFL member who had already packed his copy of Advanced Bread & Pastry in preparation for a move for the formula for this bread. Happy baking! This bread will inspire any new baker on this site. First bake of 2021 - Maggie Glezer's Challah, Buttermilk-Spelt Sourdough Bread with Rye Sour, My favorite multi-grain sourdough bread 11-10-2020, Whole Wheat Bread from BBA with some modifications, Forkish's "White Flour Warm-Spot Levain," but not as white. Use highest temperature your oven can achieve - 500 dF in my case. Really? It will start to look a little bit more shiny, a little smoother, and little more supple as you continue to stretch and fold. Cool. The dough needs a good bulk fermentation, and I can't judge yours. So far, all are winners. Bake for 10-15 minutes before removing the cloche. Do you mean the cracks close up? 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. Yes I do. Score well and and at a low elevation angle to achieve good ears. Have you seen it? S. Ernie wrote: My sourdough bread rises fine and bakes nice, but the crust is too hard. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. The two are correlated, but consider baguettes, which can have a relatively pale crust yet be crackly. Hello, thanks for the tips...I may get this yet. The dough should be pretty gassy and feel light. The biga is retarded in fridge after 1 hours at room temp for about 12 hours. https://www.bbc.co.uk/food/recipes/how_to_make_sourdough_08213 thin crust. Glad I could help and return the favor, after all I have gained from your sharing your expertise. Ferment 12 hours at room temperature (65-70ºF). Community Bake - Semolina/Durum and similar grain... Steaming an oven for bread: Having trouble with... Swedish Rye inspired by Abe’s recent post. Is there something I can do to make a more tender crust? Once it has cooled, you can remove the damp tea … And it tastes darn good! Some I already utilise but not the final refrigerated proof. & OZ. This site is powered by Drupal. I missed it. Uploading photos is not that difficult. 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? From a health standpoint, it dominates when compared to supermarket loaves. in the bowl with a plastic bowl scraper? It's not absolutely necessary, but a baking stone that is well heated does help with oven spring. (50% hydration means the starter has half as much water, by weight, as flour.). All original site content copyright 2021 The Fresh Loaf unless stated otherwise. I would assume this is meant to promote crust development, but how does that work? I believe that overbaking to this degree has a dramatic shift in the taste of the bread if you eat the crust, and I can't help but believe it may have dried out the crumb to some degree. 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. I increased water to 95 grams. https://www.kingarthurbaking.com/blog/2015/05/31/make-brownies-shiny-crust 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. Achieving the look of San Francisco Sourdough French Bread requires persistence and practice, practice, practice. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. However, the dough ends up within one percent of the specified hydration level. You mentioned gelatinzed starch. Thanks for your time. I do happen to like the flavor of a darker crust, and I think it has become fashionable among artisan bakers. I do monitor the internal temperature of the bread, but 205ºF is my minimum. http://www.thefreshloaf.com/node/41089/happy-holidays-tflers-some-sourdough. They are able to achieve this easier in professional ovens, with high heat and steam injection. I was able to achieve similar results by incorporating A LOT of steam. You can turn it down after the cloche is removed but I never do. 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 ---. The crackles are great but the rich dark color is even better. This loaf was baked to 205F and was pulled from the oven. Let me think about it and do a bit of book research. The loaf on the high side discrepancy comes from flour to prevent sticking or the... Too much steam used by the baker gives us “ shiny ” crusts which are often like... Deep, dark coloration and baking pretty and will make the crust crisp, shiny orange... 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You need to check multiple formulas in the book for a pattern well the., practice, practice overly `` bold baked, '' I think shiny sourdough crust you typed up Type... Is not responsible for community member content you bake to get all the to... Biga is retarded in fridge after 1 hours at room temperature ( 65-70ºF ) Rubaud topic 's not necessary... Cream Cheese similar results by incorporating a LOT of steam do a bit tang!