I'm pretty new to this so I'm still working the kinks out. One of the problems I'm having is getting a nice golden brown crust. I'm using the 3 proof method and during my loaf proof I cover the dough with a towl but not celophane. My crust is very lite, not browning well, and very hard and crispy. Should I be covering with celophane during loaf proof to retain moisture? Any input would be appriciated.
Thanks,
Lance
Category:
Replies
Hello Lance,
I don't think the method of covering the dough is likely to be a problem. Perhaps if you give a bit more detail of your recipe and method we might be able to suggest more.
One possibility could be your oven temperature not being high enough. Another could relate to your proving time and the development of the dough. So the extra detail will help diagnose in these areas.
If you can post a picture, that could help as well.
Farinam
Farinam,
I'm baking a loaf tomorrow so I'll take a pic of it to post. In the mean time here's the method I'm using.....
-Fully activate my starter then feed and proof for 2-3 hours at 70ish F then 8-10 hours at 80ish F.
-Kneed dough (I use a Kitchen Aid with a dough hook). I use only all purpose flower, salt, water, and culture.
-Proof for 10-12 hours at 70ish F.
-Shape loaf and proof for 2-4 hours at 70ish F.
-Bake at 375 for 60 minutes.
Lance
...is usually due to one of two things - either overproofing, or insufficient time in the oven.
Thanks Lance,
The time line that you present seems fairly long for the temperatures that you quote so it could be that you are over-proofed as Kymh pointed out. Check out the time lines in SourDoms Beginners blogs. Obviously there is nothing cast in brass about these and you really have to pay attention to what the dough is telling you but a shorter time could prove useful.
375F is a low baking temperature. I would try putting it up to at least 410F or even up to 450F particularly for the first half of the bake then progressively reduce during the second half. You will also have to reduce your baking time to say 40 minutes.
Regards
Farinam
anks to you both. I'll read through the blog and try making some adjustments.
...both require the presence of sugars and are major contributors to crust colour and flavour. The long fermentation process you are using greatly reduces residual sugars in bread, especially the simple carbohydates.
I was going to write a long screed on the topic, but if you're really interested, do a search on the above terms.
Essentially, if you like your bread as it is and only want to change/improve your crust, increase your oven temperature (I ferment/prove an overall similar length of time to you and bake at 250 degrees Celsius for an hour), and increase moisture in your oven environment - or spray water directly onto the loaf's crust 5 or 6 times during the bake for a glassy, crisp, dark crust, especially in the first half of the oven time.
Good luck.
Thanks to everyone for your input.
I used the timeline in the beginners tutorial for my last loaf and it did help, but was not as sour as what I was getting with longer proof times. So now I'm searching for the best of both worlds.....and I'm not even worying about my crum yet which is definately not what I'm looking for.
I'm proofing my culture tonight for a loaf tomorrow. I'll post results and a pic for some more feedback and guidance.
As much as I'm having a blast learning this skill, I have to admit it's more complicated and intricit than I ever expected.
Thanks all, stay tuned.
Lance
I baked a Boule today with the methods & results below. I'm very interested in getting some feedback as I'm clearly not there yet.
1 cup Culture at 100% hydration, 1 cup water, 3.5 cup all purpose flower, 1.5 tsp salt
The Good: Crust is MUCH better than what I've been getting.
The Bad: I'm not getting the nice strong sour flavor from my cuture like I did when I first activated it even though I'm proofing at a temp of 80F. My crumb (which I havent started working on yet) is not very open and airy.
The Ugly: One side of my Boule had a blow out. I *think* this was a slashing error rather than a proofing error.
I'm not putting a lot of effort into shaping yet as I've been focused on learning the culture, proofing and baking. Could this be causing problems?
I'd greatly appriciate any input.
Thanks,
Lance
Hello Lance,
Nothing to be ashamed of there. Keep at it and you will find that it will all come good.
Bursting can be a sign of a bit of underproof so maybe try another hour and see what happens.
Opening the oven to spray every two minutes would drop your temperature a lot. Perhaps try putting an ovenproof dish on the lowest shelf of the oven and add boiling water just before you put your loaf in. Take the dish out after 12 to 15 minutes. Be careful though it will spit a bit and there will be a fair rush of steam so make sure you use your oven mitts. Some put a hot wet towel in the dish before adding the water which can reduce the spitting.
Keep on bakin'
Farinam
Farinam,
Thanks again for your help. I'm definately encoraged by the progress. I'm trying to only work on one or two things at a time so I'm not chaging too much at once. Does everyone go through this kind of a learning curve?
Lance
Improper shaping can cause problems like the dough not rising enouugh, but that doesn't seem to be your problem here.
As for the sour flavour, you could try retarding the dough in the fridge for the final proof. Obviously this will take longer, but the cooler temperatures favour the the beasties producing the acids.