Times for Dom's Pane Francese

Hi Dom,
I must have got hold of a fast starter, due to overproofing problems with one of my newish ( 4 weeks old) starters I cut the time from "mix and leave as a ragged mess" to "form the loaf" down from 4 hours to 3 hours, that is I formed the loaf straight after the last "stretch and fold".
Then I cut the final proof time to 3 hours. Bingo, good oven rise and very nice holes.
This also means I can make a loaf "from getting the bits out of the cupboard" to "taking it out of the oven" in under 7 hours.

Laughing

Laughing

This refers to your original recipe using the biga. I found with the biga that if you extend its ferment time to about 18 hours (instead of 12 hours overnight) you get a stronger sour taste. The actual hydration of that starter is 63.64% so it should be good for even longer than 18 hours, and still be active enough to use.

8 comments

Nice to see you posting again. ;-) qahtan

Yes, I'm keen to get the buns under way too, I usually stock the freezer with them, they thaw realy quick as you toast them.
At the moment I'm in the process of bringing back to life a starter that was sent to me this week from the US. It does have a very interesting smell, I hope it carries through to the taste. Full report in a few days.

John,

thanks for this. I look forward to giving it a try.

This weekend I have plans to try Mick's sourdough hot cross buns
[url]http://www.danlepard.com/forum/viewtopic.php?t=239[/url]

cheers
Dom


Hail King of Glop,

Good to know you're still cruising cyberspace in search of an argument.

At the time you posted this on breadbakers.net a couple of years ago I seem to recall baking this with an overnight rise straight from the fridge with some success. Must give it another go.

Best wishes,

Mick

With rising time I read a little test somewhere. I mixed up a 150gm batch of dough and put it in a glass jar and timed how long it took to double in size. I just adjust rising time for the temperature of the day.
I did a loaf the other day that had about 2 tablespoons of starter @ 140% hydration in an 800gm dough. It was supposed to take 12 -15 hours to proof but it was ready in 8. By this time there was a roast in the oven so by the time the oven was free it was 10 1/2 hours and I ended up with a brick. Will try again.

Bill,

you have experimented with this recipe more than I have.

Dan Lepard has a nifty technique for assessing how long to leave dough for the first prove. He slashes the dough - looking for a network of small bubbles below the surface. Using this method means that the individual nature of the dough (and starter and room temperature) will determine the length of time that you leave the dough - rather than strictly (and blindly) following a recipe.
I confess that I don't always stick to this. My baking has to fit around too many other things, and sometimes I need to put the dough in the fridge so that I can go out or go to bed.
The second prove is very dependent upon room temperature, and I try now to underprove rather than overprove. So, like you I would probably err on the shorter side in terms of timing. I still find it hard to pick when a dough is right to bake, but am slowly getting a better feel for it.

When I have some head space I would like to go back to Carol Field and have another go at her Ciabatta and try to make a sourdough version. I have not had great joy with either a yeasted or sourdough ciabatta yet. Anyone have any suggestions?

Dom