Bread

cinnamon and raisin sourdough bread version 2.0...the Dutch ovening

sorry @Egghead bakeries aren't deemed as essential services

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You tease, no cut shot?

Poolish with a sour dough raising agent?

Hey gio sorry to reply late can send you a few bread books on ereader to flick through.

I made the same bread this week but couldn’t taste any cinnamon in the loaf having erred on the side of caution. How much did you put in and how was the taste? I think I put in a dessert spoon-ish

a guesstimate generous tablespoon, you can definitely smell it when toasting

sourdough with 10% hemp seed flour, got a good ear but not as much spring

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Any idea what the fuck I'm doing wrong with the odd burger bun? Yeast/prove was fine, shaped into a pretty taut ball before going into the oven at 190 for about 15 minues

Shaped and left to prove a bit more before going into the oven, or shaped and straight into the oven?
What you're seeing is "oven spring", when the temp in the dough rises the yeast have one last party before it gets too hot and they die but in that time they cause a bit more rising. If you prove for longer or over-prove you get less oven spring, under-proving will result in more.

Two proves, one until doubled, around 90 minutes or so, then around 45 minutes after shaping

Bit weird because in this batch it was just the one

just the one

Large bubble in this one? TBH they look pretty good to me.

Maybe the crust set too soon so it got pushed upwards instead of ballooning? This theory would be supported by this one being closest to the heat source / fan. Did you spritz them with water?

They look very good to me too, I don't think I'd be too bothered.

Cut one open now and nothing to suggest there's an issue, and they do taste very nice (doing burgers for dinner tonight). I guess I'm just pedantic sometimes with what is aesthetically pleasing to look at, ha

Aren't we all!? I'm always complaining my bread is over proved (because it often is). My partner is always reminding me it's still way better than what you can get in the shops.

Too true! Forgot to put this one in the fridge earlier today so I just baked it when I got home. Probably could have been better but still lovely.

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much spring, and ear

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Made a @campervangogh tribute this morning. Shouldn't have ignored my timer, but pretty happy nonetheless.

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Usually I mix home ground flour with a ready milled white. Yesterday I wanted to finish off some grain so this loaf was made with starter fed with rye coarse ground by me, and then 90% oat 10% spelt milled at home.

It is said that freshly milled flour doesn’t develop gluten so well, and I think I’d have to agree. I was busy so had hoped to do it as a no knead loaf, but after a few hours there was little extensible gluten. It was bubbly but wouldn’t extend. So I had to knead late into the game, which of course knocked some bubbles out.

I was surprised by how much it expanded in cooking, but it does feel like a dense loaf in the hand. But super nutty flavour.

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Shaping could have been better but the crumb is about as good as it gets for my taste.

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I stopped scoring like this because I didn't get the spring to pull it off back then. But now it works it beats all other styles of scoring.

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Lovely.
Also continually impressive @dancing james
Rather excitingly/ miraculously my starter didn’t die despite serious neglect (last time I posted on this thread was last feed)
Tasted it before commencing feed- super sour.
Not my best crumb but not bad.
Gonna crank up the temp in the oven for better spring next round.

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Strong recommendation for this recipe if you'd ever want to make burger buns. I substituted dried yeast for fresh yeast as that fares better in non-Californian weather IME, but I'm sure it'd be fine with dried yeast and a bit of extra time.

https://www.kingarthurbaking.com/recipes/hamburger-or-hot-dog-buns-recipe

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I do like fresh yeast, but I don't think there's any real performance difference between it and instant dried yeast. It did take me an embarrassing number of years before I realised I should be keeping the tin in the fridge once opened - once I did that I got much more consistent performance.

Oh RE: fresh vs dry yeast maybe I should pre-soak and add sugar even when the packet says it's not necessary but I'm getting far more consistent performance and faster action from fresh yeast.

Today's loaf is the first of two, still experimenting with getting two breads from one dough. I'm throwing the whole dough in the fridge fairly early on and then giving the first one a couple of hours of bench rest before baking and bake the second straight from the fridge. The first one is usually slightly under and the second one slightly over but I reckon I'll get the hang of it.

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I think I've finally cracked using fresh yeast. Seemed like the dough was underprooved when it went in but seems to result in a better spring. Done and dusted in 4 hrs. Thought I'd screwed things up when I added too much water and 200g of porridge but just kept adding more flour until it held together lol

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