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13 loaves of sourdough. Most about 700 grams...two or three at 900 grams.
Bulk fermented a long, long time time due the fact that I was taking my daughter riding during the middle of the morning. So I mixed it up (65% hydration), using Costco's Minnesota Girl (conagra) flour. Delayed salt addition by 30 minutes. Did a couple S&F's five minutes later and left from 9:30 am till 11:30am. (Scary) Another two S&F's at 11:30.. another one at 12:00...loaf formation at 12:45. (For a 3 hour and fifteen minute bulk ferment.) Then let loaves proof in the bannetons (i.e. ratan chip baskets) for an hour and a half.
I knew I would be gone a while so I kept the room cool during the bulk ferment (approx 65 degrees). Once the dough was formed into loaves I turned on the heat and brought the temp up to eighty degrees. (It's a small room so it's easy to manipulate temps.)
Not an ideal way to do things I'm guessing, but I was able to get it done and was happy with the result. I think the final proof was just about right. (Correct me if I'm wrong Jay or others.) I got the three colors, and very slight tear at the slashes.
The pic on the bottom shows a blowout which resulted from (I think) improper slashing on that loaf. It was the only loaf that did this. As you can see from the slash, I didn't get all the way through the "skin" on the middle slash and it was poorly placed. I got a blow out right there. (Anyone have a different opinion on the cause of the blow-out?)
The blow-out
As far as cooking...the loaves went in the WFO in two batches. Lot of steam in these bakes. Prabablly not needed due to all the dough in the oven, but I put a cast iron pan with five or six ice cubes in at the beginning of each bake. Plus the inside of my oven door is folded shop towels which I soak before putting the door on. (If I don't do this the cloth will char immediately at the high temps.) Throughout the bakes, little jets of steam are shooting out of the seal around the door. The recipe had approximately 4400 grams of water (That's approximately ten pounds of water. Since I broke it up into two batches, I had approximately five pounds of water in the oven for each bake. I don't know how much turns to steam, but it must be a lot. As I think about it, I doubt five ice cubes are making any difference whatsoever. I think I'll stop doing that.)
Anyway, first batch went in with the hearth temp at 580. I pulled them at 29 minutes. Measured hearth temp (with IR gun) when I pulled them out was only 490. (I think the big drop was due to all that steam.) Internal loaf temp was 206-209.
I put the door back on the oven and let it come back up to temp for about 15 minutes. The second batch went in with the hearth temp back up to 545-550. That batch stayed in for 34 minutes. When the loaves came out, the hearth was 475. (Again lots of steam.) I put the door back on the oven yesterday at 3:30 pm.
Temp right now (21.5 hours later) is 364 degrees.
Big pizza cook tonight. Twenty-five people coming over later for hanging by the pool, pizza, and margaritas for a friend's birthday.
Bill
Bulk fermented a long, long time time due the fact that I was taking my daughter riding during the middle of the morning. So I mixed it up (65% hydration), using Costco's Minnesota Girl (conagra) flour. Delayed salt addition by 30 minutes. Did a couple S&F's five minutes later and left from 9:30 am till 11:30am. (Scary) Another two S&F's at 11:30.. another one at 12:00...loaf formation at 12:45. (For a 3 hour and fifteen minute bulk ferment.) Then let loaves proof in the bannetons (i.e. ratan chip baskets) for an hour and a half.
I knew I would be gone a while so I kept the room cool during the bulk ferment (approx 65 degrees). Once the dough was formed into loaves I turned on the heat and brought the temp up to eighty degrees. (It's a small room so it's easy to manipulate temps.)
Not an ideal way to do things I'm guessing, but I was able to get it done and was happy with the result. I think the final proof was just about right. (Correct me if I'm wrong Jay or others.) I got the three colors, and very slight tear at the slashes.
The pic on the bottom shows a blowout which resulted from (I think) improper slashing on that loaf. It was the only loaf that did this. As you can see from the slash, I didn't get all the way through the "skin" on the middle slash and it was poorly placed. I got a blow out right there. (Anyone have a different opinion on the cause of the blow-out?)
The blow-out
As far as cooking...the loaves went in the WFO in two batches. Lot of steam in these bakes. Prabablly not needed due to all the dough in the oven, but I put a cast iron pan with five or six ice cubes in at the beginning of each bake. Plus the inside of my oven door is folded shop towels which I soak before putting the door on. (If I don't do this the cloth will char immediately at the high temps.) Throughout the bakes, little jets of steam are shooting out of the seal around the door. The recipe had approximately 4400 grams of water (That's approximately ten pounds of water. Since I broke it up into two batches, I had approximately five pounds of water in the oven for each bake. I don't know how much turns to steam, but it must be a lot. As I think about it, I doubt five ice cubes are making any difference whatsoever. I think I'll stop doing that.)
Anyway, first batch went in with the hearth temp at 580. I pulled them at 29 minutes. Measured hearth temp (with IR gun) when I pulled them out was only 490. (I think the big drop was due to all that steam.) Internal loaf temp was 206-209.
I put the door back on the oven and let it come back up to temp for about 15 minutes. The second batch went in with the hearth temp back up to 545-550. That batch stayed in for 34 minutes. When the loaves came out, the hearth was 475. (Again lots of steam.) I put the door back on the oven yesterday at 3:30 pm.
Temp right now (21.5 hours later) is 364 degrees.
Big pizza cook tonight. Twenty-five people coming over later for hanging by the pool, pizza, and margaritas for a friend's birthday.
Bill
Deja vu!
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