Re: Bread With Holes

On Tue, 2 Dec 2003 09:31:08 -0700, "Janet Bostwick"
<[EMAIL PROTECTED]> wrote:

>
>"Ed Bechtel" <[EMAIL PROTECTED]> wrote in message
>news:[EMAIL PROTECTED]
>> I am happy with the loaf, but it is no Iggy's Francessca.  Also, inorder
>to get
>> this bread close to a loaf shape everything was done is short order (5
>hours)
>> while the SD yeasts were still active and at the expense of flavor.
>> Improvements are always sought.
>>
>> Thanks,
>You are working with WheatMontana which is a high protein flour, why don't
>you try 1/2 of the total flour and water as a preferment.    I would think
>there would still be enough gluten strength in the preferment to support the
>loaf, but you should have a flavor gain from the preferment.  Or, try
>letting the formed loaf just begin to move and overnight it in the
>refrigerator.  Begin preheating your oven before you take the loaf from the
>refrigerator.  Preheat for an hour as high as your oven will go.  Take the
>loaf from the refrigerator and let it begin to warm.  It doesn't have to
>reach room temperature.(maybe 30-40 minutes)  You should have had volume
>gain overnight, so you want to put the loaf in the oven just as it begins to
>lose the ultra-chill and starts to feel --I don't know how to describe
>it--maybe lively?  Definitely not flabby or poofy.  I discovered the other
>day that you can transfer dough to the peel by lifting the parchment with
>the dough on it and the dough will adjust it's shape to the movement but not
>deflate.  Leave the parchment under the dough on the peel and get it in the
>oven that way, there is much less jostling with parchment(I think) than with
>corn meal or rice flour.  Turn your oven down to 450F once you get the loaf
>placed.  You should have great oven spring and minimal horizontal slump.
>Janet
>

Howdy,

I would add a thought about the protein level:

Generally, the lower protein levels will yield a coarser crumb, also,
to my taste, better flavor.

HTH,

-- 
Kenneth

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