The dough that was made yesterday and left in the fridge was successful in that it produced bread but it still is not quite right! It may be that because we are using industrial equipment in the bakery school and this recipe is for a home baker. Tomorrow we start again and instead of using the prover we will prove at room temperature and reduce the amount of steam from the industrial oven. We have about 12 weeks to develop this product for our presentation, hopefully by then we have made an acceptable pain de campange!
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Hi Monique.
I don't understand why you're having trouble with this recipe. I've used it multiple times and the results have never varied - always lovely!
And speaking of not understanding, I don't understand the industrial process you're using, so can't comment on whether that might account for your current difficulties. It would be logical that it would, since this is the difference between my directions and whatever you're doing. I can't imagine that using a mixer rather than hand-mixing as I do would detract from the bread per se, although I think it is important not to over-mix. How long are you mixing at the moment?
One thing I would suggest - the steaming you can apply in an industrial oven should enhance the crust and crumb - home bakers are always trying to emulate the steaming industrial ovens can apply. Maybe, as you say, though, reducing the amount of steam being injected might make a difference. Also, are you restricting the steaming period to the 15 mins I specified in the recipe?
I always prove at room temperature (not counting the retarding period in the fridge overnight). That means I have to keep an eye on the dough during both the bulk proof and post-shape proof periods. In warmer temps, the dough will prove faster, while the contrary applies in colder ambient temps. That's where the baker has to become part of the process and make a call on timing, as I'm sure you are well aware.
Interested in your progress, so pls keep posting.
Hi rossnroller,
We are definateIy mixing by hand as we understand the importance of gentle handling with artisan breads, the problem is that we don't actually do artisan breads as a unit untill the 3rd year our my tutor can not really help us we have to develope the product ourselves! I shall definately take on board what you say about the about reducing the steam and yes we do restrict it to 15 mins with steam as most crusty loaves, such as bloomers and coburgs are done this way. We have actually produce bread using tins as the dough flows so much whilst proving, without the tins they come out looking like flying saucers! The dough does rise in the oven and produces an open crumb structure much ciabatta. The flavour is great and if nothing else we are enjoying eating them even if they are a bit more dense than we would like.
This week we are not going to put the dough in the fridge over night. It is winter here in England (it's supposed to be spring but never mind!) and it has been a very cold one, the last batch of bread was an improvement on the last but we notice that the loaves have freezer burn when they come out of the oven. So we are hoping that if we prove in a cool part of the bakery overnight we may have more success!
Hopefully I will be able to post some pictures with my next blog.