Bread

Quite happy with result today. Managed to keep the rise in the overnight prove to a minimum so got some good action in the oven.

Used Wessex mills mixed grain, with some spelt and strong white, plus some oats chucked in the levain.

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My loaves always seem to go out rather than up

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I've had more than a few of those 'flying saucer' types.

I’m thinking of doing a 12 hour proof then knocking it back and reproofing. But not sure what the benefit would be.

Still tastes fucking amazing

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I'm reading this, seeing those pics literally made me drool. Good work. Crust looks soo good

12hrs in bread:

Fucked it:

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Better

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Nailed it

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Loaf tear on point

First bread from my proofing box experiment, think that was still a bit cold. Keeping it at 28 now for a dough temperature of 25.

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Need to sort wiring, but it’s working.

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Nice. I need to do this. Did you mention what you're heating it with? Is it a propagation pad?

Its a terrarium heating mat, I looked at those seedling mats but couldn’t find one with controllable temperature. This has a separate temperature probe, quite fancy. But it cost €17 and the quality is about what I expected, you’d best look at something slightly less dodgy.

I thought you had to keep it cool in the fridge?

Cool on the final proof, warm on the first bulk proof generally speaking.

Will have to give this a try as I normally leave it on the worktop

This mornings effort. Agains it’s more out than up.

I don’t have a Dutch oven but do put a ramekin of water in the oven

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I’ve been looking at this as a cheap alternative to the Dutch oven any feed back appreciates

https://www.johnlewis.com/john-lewis-partners-vitreous-enamel-self-basting-roaster-with-lid/p2185366?sku=234710646&s_ppc=2dx92700055674813697&tmad=c&tmcampid=2&gclid=CjwKCAiAlNf-BRB_EiwA2osbxXnQnTZp8krYLg4bdVfBOP86knP0oHdNqXOzWtW2HGbwWa9IqiDRUBoCHGMQAvD_BwE&gclsrc=aw.ds

As @Silly_Savage said, I want to do bulk proof at moderately high temperatures to get the bacteria nice and active, so it's ~4-5 hours at 25 degrees and then a night in the fridge.

It has definitely helped, both of my loaves are a bit overproofed I think but still nicer than what I'd been making before.

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I had a series of tasty but not well sprung loaves. I was proving at room temp, using warm water etc as I thought it was under proven dough. I was struggling to get skin tension when shaping, so often loaves sagged open along score lines rather than rose up.

Recently I changed tack, and made a few changes.

Monitored my starter more closely and only started to make dough when it was super airy with a mousse like structure
Added water incrementally into dough, and only adding more once the dough had fully absorbed the water that had been already added, rather than making a flour soup
Proving at a lower temperature

I think what had been happening was the overly water logged dough was giving an apparent window pane very quickly -possibly exacerbated by using freshly milled flour. But what I had was over proved but lacking extended gluten structures.

Even using the revised regime I am going from mixing ingredients to shaping in 2-3 hours and then doing a long retarded final prove. I am now getting much better rise and spring with loaves ripping open even further than the score lines.

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2nd loaf is lovely

It’s actually the same loaf, end on and from the top!

I’ve been following a basic recipe.

Start + water mix and then + flour. Leave for 1 hour.

Fold every 30 minutes, yesterday folded every hour.

Quite rough folds, more of a knead.

Then rest for an hour. Short knead.

Rest then shape. Bannerton over night.

It’s quietly lively but does that thing when it hits the tray and sort of splurges outward. Makes me think over proved.

I’m going going to try the warmer proof and adding the water slowly. The dough last night was very wet even though I’ve reduced the water in the recipe by 20 ml

I’ll need to find a presentation platform next

Looks great, thanks for sharing the process too!