Re: Bread With Holes

"Kenneth" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> 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
>
That's true, but how do you feel about the issue of gluten breakdown?  Is
that a factor with long fermentation or large portions of pre-ferment?
Janet