March 21, 2024 - 11:13am
What Am I Doing Wrong?
Hello folks,
I have wanted to ask this question for about 2 years and kept putting it off. But when I would make this recipe it wouldn't turn out like I was hoping for I would think I should post and ask what I am doing wrong. So here I am finally doing it.
This is a King Author Flower Company recipe for a Country Loaf. Mine does not seem to rise as much as theirs and doesn't have the holes in it like theirs. I think I might be proofing too long. I do an hour and a half for the first rise. Then shape it and do 45 - 60 minutes for the second rise. What do you all think? Any advice is appreciated and I say thanks in advance.
Bill
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Or even the link to the formula. To my eye I am seeing the sign of decent oven spring. Signaling that if it was over proofed it did not go over by much. I will wait until I see the formula to add anything else.
This is the link to the recipe.
French-Style Country Bread Recipe | King Arthur Baking
From the description - its missing a rise or 2. Read the instructions again. Enjoy!
I followed the recipe exactly.
1: Is your yeast healthy?
2: Which kind of yeast did you use?
3: How long did you leave the poolish and was it bubbly?
4: Did you add some yeast to the final dough on top of the poolish?
5: How warm is it where you are? What is "room temp" for this time of year?
6: Which flour did you use?
7: How much had the dough risen before you shaped it?
I know, a lot of variables. Don't get discouraged. I would be willing to do a bake using this formula in parallel with you step by step. The blind leading the blind if you will.
1: Yes
2 Lesaffre Saf-instant Yeast
3. 12 hours. Yes. Very bubbly
4. Yes
5. The room was between 65-68 degrees F
6. King Arthur unbleached bread flour. For the starter, as per the directions, I also used King Arthur whole wheat.
7. About doubled. Maybe a little more.
Thanks for your help,
Bill
King Arthur recommends bulk/proofing at 72-78 degrees F.
At 65-68F, your dough will need quite a bit more time to develop.
Rob
What would you suggest for time? Summer it is more like 75.
--are you using lukwarm water as the recipe specifies?
--the recipe allows for up to 2 hours of bulk fermentation & up to 90 minutes of proofing, so maybe start with those time frames.
--give it a little more time & see how it goes
--here'sMaurizio's page on dough temp for reference
Rob
I just read the directions - what you got is about right for this instructions. Add another rise or 2 and you'll be fine. Enjoy!
Deleted
Curiosity has the best of us. What could this deleted video be? Fear not friends.
The mystery video
I deleted because on further investigation, I don't think it's the same as the OP's recipe. It's also not very detailed.
https://youtu.be/1FGeNl2JHSI
😊