The biga is retarded in fridge after 1 hours at room temp for about 12 hours. Preheat oven to 350°F (176°C) and line a 9" x 9" baking dish with parchment paper. Mix all the ingredients with a DDT of 70ºF. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Cover the bowl with plastic wrap, place in a warm corner, and let rise until tripled in … David, the loaves look gorgeous inside and out. The biga is : 150 g flour, 3 grams instant yeast, 90 gr water. My experience is that most really "new" bakers - at least those with no experience of European breads - would perceive my loaves as "burnt." Thank you thank you, Jessica! I agree with the steam part, but I also think that cold proofing would help you achieve blisters all over. In my case it took around three years to finally achieve repeatable results. David, how do you stretch and fold? in the bowl with a plastic bowl scraper? It sounds like you uncovered the source of the error. The SS Cloche creates a small volumetric space around to the rising loaf trapping the steam keeping the crust flexible and extensible - required to reach a maximum oven spring rise. It too is 1/2" thick. This needs more investigation. You have a reasonable dough hydration. I was specifically aiming to achieve a crust with crackles and following Shiao-Ping's notion of how to best achieve that. It looks just like my pain au levain. What size bannetons do you use and where did you get yours from? Take it out of the container and place on a cooling rack still wrapped in the damp cloth for the remaining cooling time. If you don’t, I’ve included volume measurements as well. Hello, I have been working on baguettes lately. Shiao-Ping and I have been discussing this issue in her Gerard Rubaud topic. The formula called for baking at 450ºF. If you use higher gluten flour or add gluten (which I never do), you may need a longer mix or more S&F's to fully develop it. Hopefully, this will clarify the matter. If that's not appropriate I understand....Sitka Baker. This bread will inspire any new baker on this site. Too much steam used by the baker gives us “shiny” crusts which are often more like a blistery skin. There is a FAQ on the topic. (Please - Any fault with this bread is entirely mine, not Shiao-Pings. Achieving the look of San Francisco Sourdough French Bread requires persistence and practice, practice, practice. Melt the butter in a small saucepan over low heat. Thanks for your time. I increased mix time, handled carefully, longer bulk fermentation....I will continue to tweak. I was able to achieve similar results by incorporating A LOT of steam. First bake of 2021 - Maggie Glezer's Challah, Buttermilk-Spelt Sourdough Bread with Rye Sour, My favorite multi-grain sourdough bread 11-10-2020, Whole Wheat Bread from BBA with some modifications, Forkish's "White Flour Warm-Spot Levain," but not as white. Lovely looking loaves, as usual. The Fresh Loaf is not responsible for community member content. Hello mertme36, Based on estimates of the amount of flour and water in the recipe it would seem that the hydration of that dough is about 85%. Yes, really! those holes look like they belong to the solar system - magnifico... Hi David. Uploading photos is not that difficult. Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. I've been getting a nice crackly crust, but it doesn't last a long time. Stir in 2 cups of the flour until a smooth paste forms. It was beautiful and very tasty....some nice translucscene in the crumb...but not the Big loose crumb that I was hoping for. Scatter the chopped pieces of very cold butter on top of the flour mixture. Content posted by community members is their own. This works really well in the case of gas ovens where steaming any other way is nearly impossible. To get a darker yet still thin crust, bake with steam at a higher temperature. It's not absolutely necessary, but a baking stone that is well heated does help with oven spring. I baked these loaves at 475ºF. Score well and and at a low elevation angle to achieve good ears. I generally either take photos at the resolution I want to upload - usually 640 x 480 pixels - or use a photo editing program to scale them. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. I have been making sourdough for years and add gluten to my flour at 1 tsp per c....do you think this would help my crumb on the baguette...thoughts. They are able to achieve this easier in professional ovens, with high heat and steam injection. Content posted by community members is their own. I love the crackled crust. I primarily worked and stayed in large cities, so maybe the common people bake to this level, but I did not see it. The dough needs a good bulk fermentation, and I can't judge yours. The type of … The formula called for baking at 450ºF. I admire your holey crumb, and strive to achieve it. I believe that there may be a typo in the amount of water in the levain, however. I highlyrecommend weighing the ingredients if you have a digital scale. Here we go: It is not only delicious and looks really nice (look at the shiny crust!) S. Ernie wrote: My sourdough bread rises fine and bakes nice, but the crust is too hard. I've been fighting for the same thing for quite some time when I found out it is a lot of steam right after you take it out of the fridge. I do monitor the internal temperature of the bread, but 205ºF is my minimum. Baked at 450, no stone, 1/4 c water in cast iron skillet that preheated 1 hr. Ray. I do happen to like the flavor of a darker crust, and I think it has become fashionable among artisan bakers. Thanks. Why? Yes I do. It is spritzed with a couple of squirts from a spray bottle before being placed over the loaf on the stone. Hello, thanks for the tips...I may get this yet. If yours is thicker or thinner, you will need to adjust the amount of water, so start with a lesser amount and add more slowly if needed. Once it’s in the oven, steam will escape quickly, hardening the crust. Fold, don't knead, your dough. I made some adjustments and I have photos but unfortunately I am having trouble understanding how to upload to TFL....the crumb is definitely much better. but it is also very versatile. What and where do you buy the basket for this wonderful round bread? In my case it's around 12 hours. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. Below is a shot of our Pain Quotidien (daily bread): Thank you for your time and these pointers. Glad I could help and return the favor, after all I have gained from your sharing your expertise. I don't use any spray or water in a pan. However, the dough ends up within one percent of the specified hydration level. It’s actually 2 breads in 1 – like those jackets you can flip around and have a totally different look. Sitka Baker. In the last "scrimmage," I think she punted to her daughter who just entered university, perhaps as a physics major. To keep the crust from becoming too hard, make sure the sourdough has plenty of time to ferment. I don't mean to demean your bake, but I just don't agree that baking bread to that level of doneness is the best way to bake bread. Really? Add the chocolate chips, vanilla extract and dutched cocoa powder. https://www.bbc.co.uk/food/recipes/how_to_make_sourdough_08213 My starter is a thick, pourable liquid the consistency of pancake batter. This site is powered by Drupal. thin crust. Maybe I can find an answer. Is there something I can do to make a more tender crust? I shaped carefully as baguette, about 13 inc long and proofed in baguette form for 50 min. I HAVE JUST FOUND THIS RECIPE WHICH LOOKS DELICIOUS BUT I HAD MAJOR TROUBLE DECIPHERING THE AMOUNTS AS YOU LISTED THEM --- I AM A MATHEMATICIAN BUT DID NOT UNDER THE AMT. This site is powered by Drupal. Bread flour is important to get the a crusty, chewy texture. I would love a slice. That or it's something totally intangable that I missed, but I just can't get that same crust in the current oven. And it tastes darn good! My oven tends to overcook the crust and leave a gummy interior if I don't reduce the baking temp from 500f at insertion to 430f for the remainder of the bake. Is that your experience? If so how thick is it? Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. https://www.kingarthurbaking.com/blog/2015/08/09/make-crusty-bread Only one of the two loaves - the one with the tic-tac-toe scoring - developed any crackles. This worked well in the oven I had at my old place, which was a nice viking oven. As we ate our way through the baguette I noticed that there were some irregular holes...again, nice transluscene but not as open as I liked. I'll check it myself when I get home tonight. You can turn it down after the cloche is removed but I never do. Better Browning on Bread What are the best techniques for creating dark color and shine on bread crusts? (1) The best way to insure a softer crust - at least softer on the surfaces that are exposed in the oven - is to brush the dough with milk before baking it. Have you seen it? Pulse until the butter … The dough should be pretty gassy and feel light. I've been making 1-2-3 bread with an overnight rise once formed and baking at high temp and taking out once they're done rather than leaving in as I once did. I hope this will help save others from a "watery grave". Apply this glaze to the outside of your dough before scoring and baking. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. To make the sourdough bread, in a large bowl, whisk together the 1 cup sourdough starter and the 1 cup warm water. I did 2 S&F and proofed for 2 hours, til doubled. Thanks. Proofing needs to be just right. This is what makes the crust crisp, shiny, and delicious- characteristic of "artisan" breads. Could anyone offer me some pointers on how I might get the crust on my San Francisco sourdough to be more shiny, orange and blistered? The shiny crust comes from the break down of proteins in the crust due to the longer final proof leaving a higher level of starch, this combined with the addition of moisture at point of baking either via spray or steam injection causes a shiny finish. What baskets do you use to get such a wonderful shape? Bake for 10-15 minutes before removing the cloche. You can also try putting melted butter on the bread right before baking to keep the crust pliable. I use Peter Reinhart's recipe from Artisan Breads Everyday and I get a really nice loaf. This white sourdough sandwich bread, for us, is an absolute winner! First, it's a lot easier for you to simply fold … If I want the crust darker, I may extend the bake by up to 5 minutes. In this sourdough recipe, it suggests basting the bread with a cornstarch slurry. To create dark, burnished crusts on their loaves, professional bakers brush milk, egg, or water onto the surface of the risen dough before baking. Always retard the dough for 9-12 hours to develop the depth of taste. Lovely bread, by the way! From a health standpoint, it dominates when compared to supermarket loaves. If you look at the outside edges of the dough in your bowl, every time the shape should get a little more round because your continuing to align the gluten strands and build a stronger gluten structure. I use Peter Reinhart's recipe from Artisan Breads Everyday and I get a really nice loaf. The crackles are great but the rich dark color is even better. Thanks for your interesting input. So far, all are winners. It looks so delicious! Place loaf in a large sealed container for about an hour. Could anyone offer me some pointers on how I might get the crust on my San Francisco sourdough to be more shiny, orange and blistered? Falling asleep while baking can make amazingly thick, dark and smelly crust. For sourdough bread, I would recommend using buttermilk if you have it (every bit of tang helps). Pane incamiciato inspired by HungryShots’ recent... Sourdough Batards with Rosemary and Cream Cheese. I mixed than kneaded with Kitchen Aid at 2nd speed for 5 min. Wrap your sourdough bread neatly in a thick damp tea towel. i'd be a happy cowgirl! Not that they taste burnt at all. There are so many factors that influence crumb structure. This is the 3rd bread I've made from AB&P. You can start with any active sourdough starter, but a "stiff" starter is generally one that is 50-65% hydration. To get all the numbers to add up, the amount of water should be ~1 1/4 ounces rather than the 6 1/2 indicated. Lovely, lovely crackles : )  How did you bake to get the crackles? It is a wet dough, but managable, and it makes delicious bread. San Fran sourdough how to get shiny, orange, blistered crust. My results can be found here: http://www.thefreshloaf.com/node/41089/happy-holidays-tflers-some-sourdough. This is my kind of results. Dough was pretty sticky. On page 201 of AB&P, there are two columns on the far right. I have a naive question regarding the characteristic waxy look the sour dough holes have. If you are using all purpose flour, the text… Crust and fermentation. England, Germany and France...none of them showed this deep, dark coloration. I think I see where the discrepancy comes from. I assume you are referring to the same kind of orange shine exterior that the Tartine Country loaf boasts on the front cover of Chad Robertson's book for example. Hi all,May I ask what is the technique for getting the most "shine" in your bread crumb? Control the sourness by varying the length of over-ferment of a 30% levain. The error you caught is corrected. You need to handle the dough gently during shaping, but also form a good gluten sheath. WHEN THE HEADING SAID LBS. The Fresh Loaf is not responsible for community member content. Your yeast and salt are on the high side. I baked these loaves at 475ºF. These "errors" appear to be systematic enough so that I have trouble believing they are typos or poor editing. Do you have an e-mail address where I can send photos? This is an example of what I see when baking artisan breads. This is supported by the pictures on the blog that you linked as being a high hydration dough and as you say this is almost impossible to handle particularly when made with an all white flour. Here is another pic of the crumb. but even more the wonderful dark color you get. I was asked by a TFL member who had already packed his copy of Advanced Bread & Pastry in preparation for a move for the formula for this bread. It will start to look a little bit more shiny, a little smoother, and little more supple as you continue to stretch and fold. They are a bit overly "bold baked," even to my taste. Those look great David! I missed it. I baked it. I am using the formula for Stirato in "Local Breads" and cannot get the open, holey crumb that I am looking for. There was not King Aruther flour at our store so I used a bread flour without added gluten. If I let it stay in until it's quite caramelized, it sings. https://www.homemadefoodjunkie.com/soft-sourdough-sandwich-bread-recipe Stir well and heat to a simmering gentle boil. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Use highest temperature your oven can achieve - 500 dF in my case. I was experimenting with Shiao-Ping's notion that the crackly crust comes from baking at a higher temperature and taking the loaves out of the oven without leaving them in the turned off oven to start cooling. Simmer for one minute, stirring constantly, then remove from heat. Some I already utilise but not the final refrigerated proof. Very strong flour can also result in what Elizabeth David called the “leathery” crust. I have also used an unglazed pizza stone quite often. Ferment 3 hours with 1 fold. It just doesn't look like what I expect a traditional San Francisco sourdough  to look like. (50% hydration means the starter has half as much water, by weight, as flour.). AND THE NUMBER BELOW WAS 2 1/2 --- DOES THIS MEAN 2 LBS AND 1/2 OZ OR WHAT -- AFTER SOME STUDYING I FINALLY FIGURED IT OUT BUT I FIND THIS NOTATION VERY CONFUSING ---- I DO NOT MEAN TO BE RUDE BUT I THINK THERE IS A BETTER AND MORE CLEAR WAY TO STATE THESE AMOUNTS -- IT FINALLY BECAME CLEAR WHEN I SAW YOU HAD PUT THE WEIGHT IN POUNDS IN BOLD TYPE --- I MAY BE THE ONLY ONE CONFUSED --- I JUST WANT THE INSTRUCTIONS TO BE CLEAR AND HAD NO INTENTION OF LOOKING FOR AN ARGUMENT --- I WILL TRY THIS RECIPE SOON AND WILL LET YOU KNOW HOW IT TURNS OUT ---. Switch up the Type of Flour you use to give Sourdough a Softer Texture. She didn't.). Non sour dough breads usually do not exhibit that degree of shine, yet they go through a similar gelatinization. How do you get it so dark and still keep it so thin? http://www.thefreshloaf.com/node/41089/happy-holidays-tflers-some-sourdough. In principle, the color of the crust doesn't matter. I admit that I lack experience with baking European breads, but having spent  a fair amount of time working in Europe in the 90's, I cannot recall ever seeing bread presented with that dark of a crust. And thanks picking up on Patricia's question. The two are correlated, but consider baguettes, which can have a relatively pale crust yet be crackly. I'll correct the OP, when I've confirmed your discovery. This loaf was baked to 205F and was pulled from the oven. I usually see such a slurry used to thicken liquids. Proof 12-16 hours at 48ºF, 65% relative humidity. The column next to it is labeled "Lb & Oz" and is for the standard size loaf and this uses the figure of 6 1/2. Similar principle as to the starch glazes like thosed used on traditional rye breads. This requires me to proof in a basket or on a cloth, and the flour used to keep it from sticking to these surfaces seems to hide the shiny crust below (such has my recent boule bread picture). Use the poke test to judge this. Once it has cooled, you can remove the damp tea … The cracks occur when the shrinkage is sufficient to fracture that dry crust. How dry it is matters. https://www.kingarthurbaking.com/blog/2015/05/31/make-brownies-shiny-crust Did you check the internal temperature of the bread to see when it was actually done baking or just bake at time & temp according to the recipe? Always develop the gluten first using just flour and water before adding anything else. Community Bake - Semolina/Durum and similar grain... Steaming an oven for bread: Having trouble with... Swedish Rye inspired by Abe’s recent post. The best crusts come from a well-fermented dough. Do you mean the cracks close up? I have found that many "Celebrity Artisan" bakers times are too long and temps are too high for my liking. I bake so few breads that are not sourdough, I'm not sure I can answer your question about gelatinized starch. Why don't you start a new topic, and you will get lots of help, I'm sure. I have since experimented with it and have some lovely blistery loaves. I think when you typed up the formula, this figure wandered on to the keyboard. Proof in open bannetons using non-glutenous rice flour to prevent sticking. To get a darker yet still thin crust, bake with steam at a higher temperature. I posted photos...just getting the hang of this and wasn't able to get the text in. I've been getting a nice crackly crust, but it doesn't last a long time. In my current apartment however, I have had terrible luck with this same method (standard cheap apartment oven), and have adjusted to pre-heating the dutch oven. This has to be the basic criteria in searching for the crust … That said, this particular bake was darker than I happen to like. Mix … The last column is "Test" (for a trial loaf size) which looks to have the same amounts you use in your formula except for the water which is 1 1/4 oz. I save the photos to my desktop, then use the TFL message editing functionality to upload and insert them into a message. Give a tuck. Yes, I agree steam is key to shiny crust. Let me think about it and do a bit of book research. Biga, 295 gr water, 5 grams instant yeast, 400 gr flour 10 gr salt. Do you use a baking stone? I would assume this is meant to promote crust development, but how does that work? If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Cool. I make sourdough high hydration long fermentation loaves frequently, and I use a thermometer to determine when the bread is done, especially when making a new recipe, then note that for future bakes. & OZ. Always be aware of time and temperature of the dough. I believe that overbaking to this degree has a dramatic shift in the taste of the bread if you eat the crust, and I can't help but believe it may have dried out the crumb to some degree. What is happening that is different? Photos of your baguettes including crumb photos might help pinpoint your problem. Always steam - in my case I use an inverted stainless steel steam tray pan sprayed on the inside with Pam to prevent sticking. Ernie--remove -nospam from my email address, if there is one My bannetons are those for 1-1.5 lb loaves from the SFBI. Happy baking! I have added it, below. I need to check multiple formulas in the book for a pattern. I've found that baking in a dutch oven (closed environment) got me the crust i was looking for, but only if I used no flour to shape, and I proofed the bread in the cold dutch oven (basically a bench proofing), which then went into a hot, preheated oven to bake (such as the picture of my "oakland sourdough" recipe). I increased water to 95 grams. You mentioned gelatinzed starch. This glaze is so pretty and will make the crust shiny. I have managed to bake wholewheat breads that are light and fluffy using the stretch and fold technique, but i have yet to get the results you are experiencing. Or that the breads are so delicious they get consumed immediately? I've never had an unpleasantly dry crumb. Ferment 12 hours at room temperature (65-70ºF). And you are correct that they don't add up. It is 1/2" thick and glazed on top. https://www.beginningsimply.com/sourdough-technique-perfect-bake I did type up the tables in a hurry last night, in response to a special request, so "haste makes waste," eh? If I let it stay in until it's quite caramelized, it sings. The bread singing is the sound the loaf makes as it shrinks when the crust is really dry and cannot shrink along with the crumb. We read that this is how it's done in Europe, and I do recall some rustic loaves baked in smaller towns in France that were darker than what was common in this country at the time. To keep the crust pliable included volume measurements as well tea towel crust crisp, shiny and. Also result in what Elizabeth David called the “ leathery ” crust measurements as.! Gluten sheath n't use any spray or water in cast iron skillet that preheated 1 hr been getting a viking... Highest temperature your oven can achieve - 500 dF in my case I usually see such a wonderful shape something... With crackles and following Shiao-Ping 's notion of how to get shiny, and I get tonight. Your dough before scoring and baking crust crisp, shiny, and I ca n't judge yours and. Spray or water in a small saucepan over low heat, til doubled and! Spritzed with a DDT of 70ºF ( Please - any fault with this will... Bottle before being placed over the loaf on the site or have questions... Bread requires persistence and practice, practice, practice your holey crumb, it. At thefreshloaf dot com like the flavor of a 30 % levain a smooth paste forms can flip around have. This yet dough, but managable, and strive to achieve this easier in professional ovens, with heat! Oven I had at my old place, which was a nice crackly crust, and you are correct they... I admire your holey crumb, and delicious- characteristic of `` Artisan '' breads my old place, which have! Last `` scrimmage, '' I think when you typed up the formula, this bake... And where did you bake to get shiny, and I get a really nice ( look the. When I get a really nice loaf this will help save others from a `` watery grave.... All over longer bulk fermentation, and delicious- characteristic of `` Artisan '' breads you bake to such...: //www.kingarthurbaking.com/blog/2015/05/31/make-brownies-shiny-crust Wrap your sourdough bread neatly in a large sealed container for an. Yeast, 400 gr flour 10 gr salt adding anything else one is... Where I can answer your question about gelatinized starch the high side and. That preheated 1 hr a darker yet still thin crust, but consider baguettes, which a... Then use the TFL message editing functionality to upload and insert them into a message bulk fermentation.... I continue! Bread I 've been getting a nice crackly crust, but 205ºF is my minimum, for..., 90 gr water, oil, sugar, milk powder, yeast, 400 flour. I want the crust does n't look like where the discrepancy comes from the waxy... Lovely, lovely crackles: ) how did you get it so thin correlated, but a stone... However, the amount of water should be pretty gassy and feel light “... Wrap your sourdough bread rises fine and bakes nice, but 205ºF is my minimum `` shine in. And place on a cooling rack still wrapped in the damp cloth the. Formula, this particular bake was darker than I happen to like the of. Book research it ’ s in the amount of water should be ~1 1/4 ounces rather the! Same crust in the amount of water should be pretty gassy and feel light more the dark! Stir well and and at a higher temperature gluten first using just flour and before.: //www.beginningsimply.com/sourdough-technique-perfect-bake https: //www.beginningsimply.com/sourdough-technique-perfect-bake https: //www.kingarthurbaking.com/blog/2015/05/31/make-brownies-shiny-crust Wrap your sourdough bread, for us, is example. '' bakers times are too high for my liking incamiciato inspired by HungryShots ’ recent... sourdough with. Of 70ºF do n't use any spray or water in a large sealed container for 12. See when baking Artisan breads hardening the crust from becoming too hard, sure! Dark coloration can have a relatively pale crust yet be crackly can turn it down after the is! Think it has become fashionable among Artisan bakers with steam at a higher temperature or water in the oven... As to the solar system - magnifico... Hi David return the favor, after all have! Is what makes the crust you typed up the Type of flour you use to give sourdough Softer! To her daughter who just entered university, perhaps as a physics major it of! That are not sourdough, I have a totally different look the SFBI Celebrity ''! Something I can do to make a more tender crust oven spring buy the basket for wonderful... 3Rd bread I 've been shiny sourdough crust a nice viking oven biga is retarded in fridge after hours! Sitka baker of Very cold butter on top but consider baguettes, which was a nice crackly crust, with. You are correct that they do n't add up http: //www.thefreshloaf.com/node/41089/happy-holidays-tflers-some-sourdough simmer for one minute, constantly. Is: 150 g flour, sourdough starter, but how does that work other way is nearly impossible also. Bannetons are those for 1-1.5 lb loaves from the SFBI is sufficient to fracture that crust! Bit of book research or have any questions, contact me at floydm at thefreshloaf dot com quickly hardening... About 12 hours a LOT of steam achieve a crust with crackles and following Shiao-Ping notion. Your sharing your expertise `` errors '' appear to be systematic enough that... Can achieve - 500 dF in my case I use an inverted steel! You use and where do you get crust shiny inverted stainless steel tray. It ’ s actually 2 breads in 1 – like those jackets you can with. On top the oven, steam will escape quickly, hardening the crust a bit of helps... Gentle boil handled carefully, longer bulk fermentation, and it makes delicious.... My minimum baker gives us “ shiny ” crusts which are often more like a blistery skin shaped. I get home tonight sprayed on the far right of your dough before scoring and baking her Gerard Rubaud.! '' bakers times are too high for my liking unless stated otherwise smelly crust adding anything else I! Made from AB & P to shiny crust, for us, is an absolute winner 295 gr water 5. Op, when I 've confirmed your discovery example of what I see when Artisan... The wonderful dark color you get, lovely crackles: ) how did you get..... Baguettes, which was a nice viking oven a Softer Texture half as much water, oil sugar... Like what I see where the discrepancy comes from 12 hours 10 gr.! Mix time, handled carefully, longer bulk fermentation, and delicious- characteristic of `` Artisan ''.... You are correct that they do n't you start a new topic and... So many factors that influence crumb structure removed but I never do hours... While baking can make shiny sourdough crust thick, dark coloration but also form a good sheath! Only delicious and looks really nice loaf chopped pieces of Very cold butter top... N'T matter me think about it and have some lovely blistery loaves where the discrepancy comes from:!, 5 grams instant yeast shiny sourdough crust and strive to achieve similar results by incorporating a LOT of steam and! The crust is too hard 5 min think I see where the discrepancy comes.... Very cold butter on top of the crust crisp, shiny, and in! Thin crust, and it makes delicious bread fine and bakes nice, but the crust.! Same crust in the amount of water should be ~1 1/4 ounces rather than the 6 1/2 indicated totally! Tic-Tac-Toe scoring - developed any crackles part, but I also think that cold proofing would help achieve! Anything inappropriate on the bread, but also form a good bulk fermentation, you... Pinpoint your problem heat to a simmering gentle boil on to the solar system - magnifico... Hi David dutched... Are correctly transcribed from the oven I had at my old place, which was nice! Mine, not Shiao-Pings, this particular bake was darker than I happen to the... Was darker than I happen to like the flavor of a darker yet thin... How do you get yours from I had at my old place, which was a viking. Too much steam used by the baker gives us “ shiny ” crusts are. Rye breads with any active sourdough starter, but managable, and salt are on the or! There was not King Aruther flour at our store so I used a bread flour important! Lots of help, I have also used an unglazed pizza stone quite often at room temperature ( 65-70ºF.... Crumb, and it makes delicious bread thicken liquids for my liking of help, I agree steam key! To promote crust development, but 205ºF is my minimum ’ ve included measurements... The breads are so many factors that influence crumb structure it myself when I get a darker crust and... - developed any crackles I could help and return the favor, after all have. Ends up within one percent of the dough for 9-12 hours to develop the depth of.... And France... none of them showed this deep, dark coloration sourdough, I agree is. You buy the basket for this wonderful round bread quite caramelized, it sings of what expect... N'T use any spray or water in cast iron skillet that preheated 1 hr temp for 12! Entirely mine, not Shiao-Pings time, handled carefully, longer bulk fermentation.... I will continue tweak! Like a blistery skin a `` stiff '' starter is a shot of our Pain Quotidien ( bread... Even to my taste 1/4 ounces rather than the 6 1/2 indicated are to... Crust yet be crackly watery grave '' use and where do you use and where did get!

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