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Originally Posted by Gilpy
Plus, I let the dough leaven for at least 6h usually. From what I understand that should also compensate for flour quality to some extent. In which I usually have little to no choice, btw - again because I use whole wheat flour. For a while we did buy flour from a local miller but combined with cost of electricity that really made my bread economically non competitive with supermarket sandwich bread (some of which is perfectly edible even).
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05-04-2024 12:05 PM
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If the dough springs back when you try to shape it, let it rest for a few minutes. That should cause the dough to relax and be more workable, unless you have made the dough too stiff.
Getting just the right moisture content is sometimes a challenge!
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Originally Posted by Gilpy
It should probably come off the hook by itself as soon as you stop the machine, though.
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Now make that into a banh mi!
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Well I'm from the south so I make biscuits. That counts, don't it?
I also make a mean pizza. We got a dedicated pizza oven recently--650 degrees, cooks in 5 minutes.
I have made bread, but not too much recently. (I used a bread machine a lot but also freeformed the loaves as well.)
My partner is currently in a bread phase. She has the Flour Water Salt Yeast cookbook. Makes a couple of baguettes a week, and is getting better and better at them.
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Originally Posted by Doctor Jeff
Makes a couple of baguettes a week, and is getting better and better at them.
About pizzas ... I've yet to follow up on the idea but this looks like the kind of "stone work" within my league:
My partner has the idea I'd build some kind of wood-fired oven in the shack that currently holds the (unused, empty) fuel tank for the central heating stove - both waiting to be removed and evacuated properly. I'm not really seeing myself taking on that kind of project, I'd rather put in something like this:
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I was reading somewhere that a big hole in the middle of the loaf is a sign of under-proofing. Assuming that you do the usual two step fermentation (bulk fermentation and final proofing), maybe try giving it a bit more time during the final proofing before baking.
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You might try stripping back the recipe to basics and start all over. I have been baking (my Covid hobby) and using books and YT to guide me. Much revolves around the flour you use and the yeast/active sourdough. You are using a very high protein flour so I'd check on your hydration as well. Of course, if you put me up in France, we could experiment!
Jocelyn Gould!
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