Crust problem with second batch of bread
On May 30, 1:14*pm, Boron Elgar > wrote:
> On Wed, 30 May 2012 18:10:12 +0100, "D. T. Green"
>
> > wrote:
> >Our second attempt at making bread turned out with the crust being really
> >hard and the top surface being really flat, almost slightly concave.
>
> >Yet as far as we can see, the cooking times and settings were the same as
> >the previous batch which turned out much better (ie soft crust and rounded
> >top).
>
> >Grateful to hear what you think might be going on with the second batch.
> >Thanks.
>
> The dough may have been over proofed, so instead of giving you oven
> spring, it collapsed while baking.
>
> If you suspect this might be the case, the next time, do not use the
> clock for your proofing, but instead, examine the dough itself for
> signs of a full and adequate proof...when you poke it gently, it will
> spring back somewhat. If your finger indentation remains, the loaf is
> over proofed.
>
> It takes some patience and practice to learn this, and the obvious
> signs can vary somewhat with the type of bread flours and hydration of
> your doughs. There is no one way to tell across all the bread recipe
> variables.
>
> You can practice your poking skills on the first/bulk proof, too, just
> to get used to playing around with the feel and tension and texture of
> your dough.
>
> As a rough guide - If you recipe calls for 1 hour of a second proof,
> start looking and gently poking at the half hour mark, then every 15
> minutes after that.
>
> Boron
Good info!
|