You are over proofing the bread. The yeast stops “farting” once the food (sugar in the flour) is gone, the rate at which the yeast eats is affected by the amount of water, amount/type of yeast, the temperature of the room (and temp of water you initially put in). You want to bake it before it completely runs out so it rises a little during cooking and then is caught at its peak when cooked. One trick is to put a floured finger into the proofing loaf about a half inch or so in. if it rises back instantly to replace the indentation, then it’s too early. If it rises back very slowly, then go ahead and stick it in the oven. If it does not come back, too late... but may still do fine after stocking in the oven. You can also expand the window of proofing by using lower temperatures.
Another thing is folding the dough early on (first hour after mixing) 2-3 times every 15 min or so.to provide more pockets for the CO2 to fill in. The more the better I think. If you have fewer pockets/folds, then they can pop and deflate easier. Don’t over fold to point where it tears the dough, you are breaking the pockets and the co2 will escape.
Also, before proofing, you want to use a dry surface and kind of bring the ball towards you to tense it up before putting in a proofing basket, I think that helps make a nicer crispy outside and prevents it from deflating too.
Check out the book by Ken Forkish. “Salt water flour yeast”, or some variation of that. I’d start without the olives at first, and try making the bread recipe with the overnight Poolish starter. Follow the directions exactly, and you will get amazing artisan bread, soft inside and crunchy outside. Cooking technique is to use a 5 quart Dutch oven with lid on for first 30 min for moisture, then take off last 20 min for crunchiness. The poolish starter makes the bread nutty in flavor, and reminds me of brewing beer a little. I have not tried milling my own wheat yet, but the red all purpose (not the “bread flour”) King Arthur apparently has the right amount of protein content for European artisan style breads (11.2% or so). Be sure to read the procedure before starting and follow it closely, there are things that if you miss, it may result in bread that either is too soft outside, doesn’t rise, over proofs (goes flat). Avoiding this at the beginning by just following directions closely and getting that perfect loaf will get you hooked, and more patient experimenting later on, knowing what’s possible, and what you want different. Try to follow the temps, measuring by weight, and folding a few times during initial rising to get a nice and firm dough when proofing late on, I think this helps getting that nice crust at the end (that, and making sure you bake until it is a nice dark brown). Can Use some parchment paper on the bottom To avoid burning the bottom. if you are using a cast iron style Dutch oven... they make some with a knob-less lid that can also be the bottom, makes it easier to place the loaf with parchment paper into the Dutch oven. But ceramic ovens work well too. I’m going to have to make another loaf now, thanks for the inspiration.
Breader 1 point 3.6 years ago
You are over proofing the bread. The yeast stops “farting” once the food (sugar in the flour) is gone, the rate at which the yeast eats is affected by the amount of water, amount/type of yeast, the temperature of the room (and temp of water you initially put in). You want to bake it before it completely runs out so it rises a little during cooking and then is caught at its peak when cooked. One trick is to put a floured finger into the proofing loaf about a half inch or so in. if it rises back instantly to replace the indentation, then it’s too early. If it rises back very slowly, then go ahead and stick it in the oven. If it does not come back, too late... but may still do fine after stocking in the oven. You can also expand the window of proofing by using lower temperatures.
Another thing is folding the dough early on (first hour after mixing) 2-3 times every 15 min or so.to provide more pockets for the CO2 to fill in. The more the better I think. If you have fewer pockets/folds, then they can pop and deflate easier. Don’t over fold to point where it tears the dough, you are breaking the pockets and the co2 will escape.
Also, before proofing, you want to use a dry surface and kind of bring the ball towards you to tense it up before putting in a proofing basket, I think that helps make a nicer crispy outside and prevents it from deflating too.
/v/Homesteading viewpost?postid=619dc9bc793e4
Breader 2 points 3.6 years ago
Check out the book by Ken Forkish. “Salt water flour yeast”, or some variation of that. I’d start without the olives at first, and try making the bread recipe with the overnight Poolish starter. Follow the directions exactly, and you will get amazing artisan bread, soft inside and crunchy outside. Cooking technique is to use a 5 quart Dutch oven with lid on for first 30 min for moisture, then take off last 20 min for crunchiness. The poolish starter makes the bread nutty in flavor, and reminds me of brewing beer a little. I have not tried milling my own wheat yet, but the red all purpose (not the “bread flour”) King Arthur apparently has the right amount of protein content for European artisan style breads (11.2% or so). Be sure to read the procedure before starting and follow it closely, there are things that if you miss, it may result in bread that either is too soft outside, doesn’t rise, over proofs (goes flat). Avoiding this at the beginning by just following directions closely and getting that perfect loaf will get you hooked, and more patient experimenting later on, knowing what’s possible, and what you want different. Try to follow the temps, measuring by weight, and folding a few times during initial rising to get a nice and firm dough when proofing late on, I think this helps getting that nice crust at the end (that, and making sure you bake until it is a nice dark brown). Can Use some parchment paper on the bottom To avoid burning the bottom. if you are using a cast iron style Dutch oven... they make some with a knob-less lid that can also be the bottom, makes it easier to place the loaf with parchment paper into the Dutch oven. But ceramic ovens work well too. I’m going to have to make another loaf now, thanks for the inspiration.
/v/Homesteading viewpost?postid=619dc9bc793e4