You are reading a single comment by @Nef and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
Nef
Serious oven spring
The “Turkish loaf” was part of the learning process and developing technique. To be fair I have had two awesome bakers/chefs teach me so have avoided many mistakes by being taught decent technique.
However my forays into higher hydration had been less successful until now. What’s even better is the realisation that it wasn’t the Shipton Mill flour at fault.
Another thing I had been doing was using water at around 35C but I think this was also causing some over proving. So today’s loaves were made with rtp water yesterday, when i shaped for the bulk prove they were a little on the small side so instead of a retarded fridge prove they were left in the larder/pantry for an ambient prove overnight. This enabled the dough to double in volume overnight.