but it is also very versatile. I did type up the tables in a hurry last night, in response to a special request, so "haste makes waste," eh? The biga is retarded in fridge after 1 hours at room temp for about 12 hours. These "errors" appear to be systematic enough so that I have trouble believing they are typos or poor editing. How dry it is matters. I've been making 1-2-3 bread with an overnight rise once formed and baking at high temp and taking out once they're done rather than leaving in as I once did. And thanks picking up on Patricia's question. Thank you thank you, Jessica! Similar principle as to the starch glazes like thosed used on traditional rye breads. On page 201 of AB&P, there are two columns on the far right. What baskets do you use to get such a wonderful shape? This white sourdough sandwich bread, for us, is an absolute winner! Uploading photos is not that difficult. Here we go: It is not only delicious and looks really nice (look at the shiny crust!) The Fresh Loaf is not responsible for community member content. I love the crackled crust. If so how thick is it? That or it's something totally intangable that I missed, but I just can't get that same crust in the current oven. Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. Yes, I agree steam is key to shiny crust. I baked it. This is supported by the pictures on the blog that you linked as being a high hydration dough and as you say this is almost impossible to handle particularly when made with an all white flour. Take it out of the container and place on a cooling rack still wrapped in the damp cloth for the remaining cooling time. Yes I do. This works really well in the case of gas ovens where steaming any other way is nearly impossible. The column next to it is labeled "Lb & Oz" and is for the standard size loaf and this uses the figure of 6 1/2. I increased water to 95 grams. I HAVE JUST FOUND THIS RECIPE WHICH LOOKS DELICIOUS BUT I HAD MAJOR TROUBLE DECIPHERING THE AMOUNTS AS YOU LISTED THEM --- I AM A MATHEMATICIAN BUT DID NOT UNDER THE AMT. They are able to achieve this easier in professional ovens, with high heat and steam injection. Only one of the two loaves - the one with the tic-tac-toe scoring - developed any crackles. We read that this is how it's done in Europe, and I do recall some rustic loaves baked in smaller towns in France that were darker than what was common in this country at the time. I'll check it myself when I get home tonight. AND THE NUMBER BELOW WAS 2 1/2 --- DOES THIS MEAN 2 LBS AND 1/2 OZ OR WHAT -- AFTER SOME STUDYING I FINALLY FIGURED IT OUT BUT I FIND THIS NOTATION VERY CONFUSING ---- I DO NOT MEAN TO BE RUDE BUT I THINK THERE IS A BETTER AND MORE CLEAR WAY TO STATE THESE AMOUNTS -- IT FINALLY BECAME CLEAR WHEN I SAW YOU HAD PUT THE WEIGHT IN POUNDS IN BOLD TYPE --- I MAY BE THE ONLY ONE CONFUSED --- I JUST WANT THE INSTRUCTIONS TO BE CLEAR AND HAD NO INTENTION OF LOOKING FOR AN ARGUMENT --- I WILL TRY THIS RECIPE SOON AND WILL LET YOU KNOW HOW IT TURNS OUT ---. Do you mean the cracks close up? Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. You need to handle the dough gently during shaping, but also form a good gluten sheath. It is a wet dough, but managable, and it makes delicious bread. Lovely bread, by the way! in the bowl with a plastic bowl scraper? This requires me to proof in a basket or on a cloth, and the flour used to keep it from sticking to these surfaces seems to hide the shiny crust below (such has my recent boule bread picture). Dough was pretty sticky. I did 2 S&F and proofed for 2 hours, til doubled. This is what makes the crust crisp, shiny, and delicious- characteristic of "artisan" breads. Achieving the look of San Francisco Sourdough French Bread requires persistence and practice, practice, practice. This site is powered by Drupal. Wrap your sourdough bread neatly in a thick damp tea towel. The two are correlated, but consider baguettes, which can have a relatively pale crust yet be crackly. I baked these loaves at 475ºF. If I let it stay in until it's quite caramelized, it sings. I've been getting a nice crackly crust, but it doesn't last a long time. Really? Always be aware of time and temperature of the dough. I've been fighting for the same thing for quite some time when I found out it is a lot of steam right after you take it out of the fridge. Crust and fermentation. It was beautiful and very tasty....some nice translucscene in the crumb...but not the Big loose crumb that I was hoping for. I primarily worked and stayed in large cities, so maybe the common people bake to this level, but I did not see it. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Give a tuck. https://www.beginningsimply.com/sourdough-technique-perfect-bake Sitka Baker. The best crusts come from a well-fermented dough. Ferment 3 hours with 1 fold. They are a bit overly "bold baked," even to my taste. Cover the bowl with plastic wrap, place in a warm corner, and let rise until tripled in … Community Bake - Semolina/Durum and similar grain... Steaming an oven for bread: Having trouble with... Swedish Rye inspired by Abe’s recent post. I admit that I lack experience with baking European breads, but having spent  a fair amount of time working in Europe in the 90's, I cannot recall ever seeing bread presented with that dark of a crust. My results can be found here: http://www.thefreshloaf.com/node/41089/happy-holidays-tflers-some-sourdough. I am using the formula for Stirato in "Local Breads" and cannot get the open, holey crumb that I am looking for. It just doesn't look like what I expect a traditional San Francisco sourdough  to look like. Always develop the gluten first using just flour and water before adding anything else. If you use higher gluten flour or add gluten (which I never do), you may need a longer mix or more S&F's to fully develop it. I made some adjustments and I have photos but unfortunately I am having trouble understanding how to upload to TFL....the crumb is definitely much better. but even more the wonderful dark color you get. In my case it took around three years to finally achieve repeatable results. Or that the breads are so delicious they get consumed immediately? San Fran sourdough how to get shiny, orange, blistered crust. Thanks. I mixed than kneaded with Kitchen Aid at 2nd speed for 5 min. The crackles are great but the rich dark color is even better. I've found that baking in a dutch oven (closed environment) got me the crust i was looking for, but only if I used no flour to shape, and I proofed the bread in the cold dutch oven (basically a bench proofing), which then went into a hot, preheated oven to bake (such as the picture of my "oakland sourdough" recipe). To get a darker yet still thin crust, bake with steam at a higher temperature. I don't use any spray or water in a pan. Why? Add the chocolate chips, vanilla extract and dutched cocoa powder. This loaf was baked to 205F and was pulled from the oven. Proof in open bannetons using non-glutenous rice flour to prevent sticking. Photos of your baguettes including crumb photos might help pinpoint your problem. I need to check multiple formulas in the book for a pattern. Could anyone offer me some pointers on how I might get the crust on my San Francisco sourdough to be more shiny, orange and blistered? Apply this glaze to the outside of your dough before scoring and baking. I use Peter Reinhart's recipe from Artisan Breads Everyday and I get a really nice loaf. It’s actually 2 breads in 1 – like those jackets you can flip around and have a totally different look. Why don't you start a new topic, and you will get lots of help, I'm sure. The last column is "Test" (for a trial loaf size) which looks to have the same amounts you use in your formula except for the water which is 1 1/4 oz. If that's not appropriate I understand....Sitka Baker. Mix … I think when you typed up the formula, this figure wandered on to the keyboard. I do happen to like the flavor of a darker crust, and I think it has become fashionable among artisan bakers. It will start to look a little bit more shiny, a little smoother, and little more supple as you continue to stretch and fold. Stir in 2 cups of the flour until a smooth paste forms. I believe that overbaking to this degree has a dramatic shift in the taste of the bread if you eat the crust, and I can't help but believe it may have dried out the crumb to some degree. The number are correctly transcribed from the book, I'm pretty sure. I have been making sourdough for years and add gluten to my flour at 1 tsp per c....do you think this would help my crumb on the baguette...thoughts. If you don’t, I’ve included volume measurements as well. Melt the butter in a small saucepan over low heat. The cracks occur when the shrinkage is sufficient to fracture that dry crust. Do you have an e-mail address where I can send photos? Ferment 12 hours at room temperature (65-70ºF). Very strong flour can also result in what Elizabeth David called the “leathery” crust. Use highest temperature your oven can achieve - 500 dF in my case. Simmer for one minute, stirring constantly, then remove from heat. Mix all the ingredients with a DDT of 70ºF. I have managed to bake wholewheat breads that are light and fluffy using the stretch and fold technique, but i have yet to get the results you are experiencing. It's not absolutely necessary, but a baking stone that is well heated does help with oven spring. I bake so few breads that are not sourdough, I'm not sure I can answer your question about gelatinized starch. Proof 12-16 hours at 48ºF, 65% relative humidity. The Fresh Loaf is not responsible for community member content. If you are using all purpose flour, the text… Biga, 295 gr water, 5 grams instant yeast, 400 gr flour 10 gr salt. For sourdough bread, I would recommend using buttermilk if you have it (every bit of tang helps). You can turn it down after the cloche is removed but I never do. And it tastes darn good! I think I see where the discrepancy comes from. (I did 2 folds at 45 minute intervals.). Some I already utilise but not the final refrigerated proof. I was specifically aiming to achieve a crust with crackles and following Shiao-Ping's notion of how to best achieve that. That said, this particular bake was darker than I happen to like. From a health standpoint, it dominates when compared to supermarket loaves. those holes look like they belong to the solar system - magnifico... Hi David. I'll correct the OP, when I've confirmed your discovery. So far, all are winners. I missed it. I have since experimented with it and have some lovely blistery loaves. This is the 3rd bread I've made from AB&P. How do you get it so dark and still keep it so thin? S. Ernie wrote: My sourdough bread rises fine and bakes nice, but the crust is too hard. The biga is : 150 g flour, 3 grams instant yeast, 90 gr water. If yours is thicker or thinner, you will need to adjust the amount of water, so start with a lesser amount and add more slowly if needed. Proofing needs to be just right. Once it’s in the oven, steam will escape quickly, hardening the crust. The formula called for baking at 450ºF. If you look at the outside edges of the dough in your bowl, every time the shape should get a little more round because your continuing to align the gluten strands and build a stronger gluten structure. (50% hydration means the starter has half as much water, by weight, as flour.). To create dark, burnished crusts on their loaves, professional bakers brush milk, egg, or water onto the surface of the risen dough before baking. In my case it's around 12 hours. You mentioned gelatinzed starch. Place loaf in a large sealed container for about an hour. Bread flour is important to get the a crusty, chewy texture. I baked these loaves at 475ºF. I increased mix time, handled carefully, longer bulk fermentation....I will continue to tweak. Use the poke test to judge this. As we ate our way through the baguette I noticed that there were some irregular holes...again, nice transluscene but not as open as I liked. & OZ. Lovely looking loaves, as usual. I usually see such a slurry used to thicken liquids. I hope this will help save others from a "watery grave". It looks so delicious! First, it's a lot easier for you to simply fold … https://www.bbc.co.uk/food/recipes/how_to_make_sourdough_08213 I would love a slice. I've been getting a nice crackly crust, but it doesn't last a long time. I shaped carefully as baguette, about 13 inc long and proofed in baguette form for 50 min. The SS Cloche creates a small volumetric space around to the rising loaf trapping the steam keeping the crust flexible and extensible - required to reach a maximum oven spring rise. Once it has cooled, you can remove the damp tea … In principle, the color of the crust doesn't matter. The type of … Happy baking! Have you seen it? David, the loaves look gorgeous inside and out. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. I have also used an unglazed pizza stone quite often. I was able to achieve similar results by incorporating A LOT of steam. If I want the crust darker, I may extend the bake by up to 5 minutes. This glaze is so pretty and will make the crust shiny. Shiao-Ping and I have been discussing this issue in her Gerard Rubaud topic. https://www.homemadefoodjunkie.com/soft-sourdough-sandwich-bread-recipe I was experimenting with Shiao-Ping's notion that the crackly crust comes from baking at a higher temperature and taking the loaves out of the oven without leaving them in the turned off oven to start cooling. I would assume this is meant to promote crust development, but how does that work? Content posted by community members is their own. Fold, don't knead, your dough. To make the sourdough bread, in a large bowl, whisk together the 1 cup sourdough starter and the 1 cup warm water. Not that they taste burnt at all. England, Germany and France...none of them showed this deep, dark coloration. Control the sourness by varying the length of over-ferment of a 30% levain. The bread singing is the sound the loaf makes as it shrinks when the crust is really dry and cannot shrink along with the crumb. In my current apartment however, I have had terrible luck with this same method (standard cheap apartment oven), and have adjusted to pre-heating the dutch oven. https://www.kingarthurbaking.com/blog/2015/05/31/make-brownies-shiny-crust There are so many factors that influence crumb structure. http://www.thefreshloaf.com/node/41089/happy-holidays-tflers-some-sourdough. Preheat oven to 350°F (176°C) and line a 9" x 9" baking dish with parchment paper. I don't mean to demean your bake, but I just don't agree that baking bread to that level of doneness is the best way to bake bread. I admire your holey crumb, and strive to achieve it. There was not King Aruther flour at our store so I used a bread flour without added gluten. Hopefully, this will clarify the matter. Content posted by community members is their own. Could anyone offer me some pointers on how I might get the crust on my San Francisco sourdough to be more shiny, orange and blistered? I do monitor the internal temperature of the bread, but 205ºF is my minimum. Scatter the chopped pieces of very cold butter on top of the flour mixture. Stir well and heat to a simmering gentle boil. Ernie--remove -nospam from my email address, if there is one I save the photos to my desktop, then use the TFL message editing functionality to upload and insert them into a message. I agree with the steam part, but I also think that cold proofing would help you achieve blisters all over. David, how do you stretch and fold? The formula called for baking at 450ºF. In the last "scrimmage," I think she punted to her daughter who just entered university, perhaps as a physics major. The dough should be pretty gassy and feel light. It sounds like you uncovered the source of the error. To get all the numbers to add up, the amount of water should be ~1 1/4 ounces rather than the 6 1/2 indicated. https://www.kingarthurbaking.com/blog/2015/08/09/make-crusty-bread It is spritzed with a couple of squirts from a spray bottle before being placed over the loaf on the stone. Ray. Thanks. (1) The best way to insure a softer crust - at least softer on the surfaces that are exposed in the oven - is to brush the dough with milk before baking it. It looks just like my pain au levain. In this sourdough recipe, it suggests basting the bread with a cornstarch slurry. Your yeast and salt are on the high side. I assume you are referring to the same kind of orange shine exterior that the Tartine Country loaf boasts on the front cover of Chad Robertson's book for example. I posted photos...just getting the hang of this and wasn't able to get the text in. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. This bread will inspire any new baker on this site. Below is a shot of our Pain Quotidien (daily bread): Thank you for your time and these pointers. Falling asleep while baking can make amazingly thick, dark and smelly crust. Glad I could help and return the favor, after all I have gained from your sharing your expertise. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Did you check the internal temperature of the bread to see when it was actually done baking or just bake at time & temp according to the recipe? This site is powered by Drupal. To get a darker yet still thin crust, bake with steam at a higher temperature. My bannetons are those for 1-1.5 lb loaves from the SFBI. Hello mertme36, Based on estimates of the amount of flour and water in the recipe it would seem that the hydration of that dough is about 85%. My experience is that most really "new" bakers - at least those with no experience of European breads - would perceive my loaves as "burnt." First bake of 2021 - Maggie Glezer's Challah, Buttermilk-Spelt Sourdough Bread with Rye Sour, My favorite multi-grain sourdough bread 11-10-2020, Whole Wheat Bread from BBA with some modifications, Forkish's "White Flour Warm-Spot Levain," but not as white. To keep the crust from becoming too hard, make sure the sourdough has plenty of time to ferment. You can start with any active sourdough starter, but a "stiff" starter is generally one that is 50-65% hydration. Maybe I can find an answer. You have a reasonable dough hydration. I highlyrecommend weighing the ingredients if you have a digital scale. Is there something I can do to make a more tender crust? You can also try putting melted butter on the bread right before baking to keep the crust pliable. Always steam - in my case I use an inverted stainless steel steam tray pan sprayed on the inside with Pam to prevent sticking. thin crust. Those look great David! Cool. I make sourdough high hydration long fermentation loaves frequently, and I use a thermometer to determine when the bread is done, especially when making a new recipe, then note that for future bakes. I believe that there may be a typo in the amount of water in the levain, however. The dough needs a good bulk fermentation, and I can't judge yours. This is an example of what I see when baking artisan breads. Bake for 10-15 minutes before removing the cloche. Yes, really! Hi all,May I ask what is the technique for getting the most "shine" in your bread crumb? This is my kind of results. Non sour dough breads usually do not exhibit that degree of shine, yet they go through a similar gelatinization. I use Peter Reinhart's recipe from Artisan Breads Everyday and I get a really nice loaf. Pulse until the butter … If I let it stay in until it's quite caramelized, it sings. Switch up the Type of Flour you use to give Sourdough a Softer Texture. Too much steam used by the baker gives us “shiny” crusts which are often more like a blistery skin. This has to be the basic criteria in searching for the crust … This worked well in the oven I had at my old place, which was a nice viking oven. What is happening that is different? The error you caught is corrected. The shiny crust comes from the break down of proteins in the crust due to the longer final proof leaving a higher level of starch, this combined with the addition of moisture at point of baking either via spray or steam injection causes a shiny finish. I have found that many "Celebrity Artisan" bakers times are too long and temps are too high for my liking. Baked at 450, no stone, 1/4 c water in cast iron skillet that preheated 1 hr. Thanks for your time. Do you use a baking stone? My oven tends to overcook the crust and leave a gummy interior if I don't reduce the baking temp from 500f at insertion to 430f for the remainder of the bake. Hello, thanks for the tips...I may get this yet. Pane incamiciato inspired by HungryShots’ recent... Sourdough Batards with Rosemary and Cream Cheese. Score well and and at a low elevation angle to achieve good ears. And you are correct that they don't add up. My starter is a thick, pourable liquid the consistency of pancake batter. Lovely, lovely crackles : )  How did you bake to get the crackles? Hello, I have been working on baguettes lately. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. She didn't.). Always retard the dough for 9-12 hours to develop the depth of taste. It too is 1/2" thick. I have a naive question regarding the characteristic waxy look the sour dough holes have. WHEN THE HEADING SAID LBS. Thanks for your interesting input. What and where do you buy the basket for this wonderful round bread? I have added it, below. What size bannetons do you use and where did you get yours from? It is 1/2" thick and glazed on top. Better Browning on Bread What are the best techniques for creating dark color and shine on bread crusts? This needs more investigation. (Please - Any fault with this bread is entirely mine, not Shiao-Pings. I generally either take photos at the resolution I want to upload - usually 640 x 480 pixels - or use a photo editing program to scale them. There is a FAQ on the topic. I've never had an unpleasantly dry crumb. i'd be a happy cowgirl! Let me think about it and do a bit of book research. Here is another pic of the crumb. I was asked by a TFL member who had already packed his copy of Advanced Bread & Pastry in preparation for a move for the formula for this bread. Is that your experience? If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. However, the dough ends up within one percent of the specified hydration level. This white sourdough sandwich bread, for us, is an absolute winner correct OP. Exhibit that degree of shine, yet they go through a similar.! Pourable liquid the consistency of pancake batter to a simmering gentle boil have. & F and proofed in baguette form for 50 min within one percent of the bread right before to... 'M pretty sure place, which was a nice viking oven but how does that work sticking! Pretty sure are great but the crust pliable may get this yet salt are the... Agree with the steam part, but it does n't matter `` bold baked, I. 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