The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

How’s This Look?

Mangia Pane's picture
Mangia Pane

How’s This Look?

idaveindy's picture
idaveindy

Molto bene!

Mangia Pane's picture
Mangia Pane

Cheers!

First rise 1 1/2 hours. Bench rise after shaping loaves 1 1/2 hours. Hydration about 40 per cent. May up both the hydration and second rise a bit for larger CO2 bubbles. Thoughts?

Mini Oven's picture
Mini Oven

What else is in there?  Not trying to be rude, just curious. :)  

 

Mangia Pane's picture
Mangia Pane

Light spelt flour, honey, canola oil, yeast, salt and water.

The 40 per cent hydration is based on 20 cups dry ingredients and eight cups wet. Not sure if my math is correct though :-)

Edit - I did a bit of research and hydration is not calculated the way I’m doing it. Sorry!

New calculations: wet = 2000 grams divided by dry weight of 2400 grams which equals 83.3 per cent hydration. Although some more dry (flour) got worked into the dough when kneading and then shaping the loaves so maybe closer to 70 or 75 per cent.

Mini Oven's picture
Mini Oven

Congratulations!  Just earned yourself a gold star and steep rise on the learning curve. :)

Mini Oven's picture
Mini Oven

Try shifting the time line from 90 min bulk to two hours bulk with a folding at the one hour mark.  Then shorten the final proof to one hour.  See if that gives the loaf a better texture when cutting with a slightly tighter outside skin/crust.

Mini

Mangia Pane's picture
Mangia Pane

Forgive my ignorance, but what is “folding”? Is that the same as punching down?

EDIT: Is this it?  https://m.youtube.com/watch?time_continue=49&v=hO8Kt0r00lo&feature=emb_title

Mini Oven's picture
Mini Oven

:)

Mangia Pane's picture
Mangia Pane

Cheers!