Created by: cucperson
Project

Proofing timing

While this is a sour dough bread, I used some of the techniques discussed in this EXCELLENT class. The big lesson on this batch was final proofing time. I believe that the cut loaf in the middle is a bit under proofed; still a nice loaf but a bit puny. The loaf on the left was second baked and is, in my mind, just right. It is nice and tall and had good oven spring. The loaf to the right is a bit over proofed; it sagged a bit and did not bloom as well as loaf number 2. I also used the start hot and steamy and finish hot and dry. I opened the door of my steam oven to release the steam and the result is a lovey crisp crust with good maillard effect. Made with freshly stone-ground red fife and unbleached hard red spring wheat.

You Can Make This

cucperson made Proofing timing with:

The Art & Science of Bread

Online Class

The Art & Science of Bread

with Michael Kalanty

Project Description

While this is a sour dough bread, I used some of the techniques discussed in this EXCELLENT class. The big lesson on this batch was final proofing time. I believe that the cut loaf in the middle is a bit under proofed; still a nice loaf but a bit puny. The loaf on the left was second baked and is, in my mind, just right. It is nice and tall and had good oven spring. The loaf to the right is a bit over proofed; it sagged a bit and did not bloom as well as loaf number 2. I also used the start hot and steamy and finish hot and dry. I opened the door of my steam oven to release the steam and the result is a lovey crisp crust with good maillard effect. Made with freshly stone-ground red fife and unbleached hard red spring wheat.

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Skill Level

Intermediate

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