Saturday, September 17, 2011
Meanwhile Back at the Bread 9-17-11
Over the past few weeks we have seen a trend of the loaves getting flatter with each successive bake over the course of the evening. My incorrect assumption was that the as the oven cooled the loaves were not receiving enough heat to get that classic “oven spring.” My brilliant wife Chef Kathy told me she thought the yeast was reaching a critical point and there fore each new successive bake had less power to rise. Her solution was to place half of our loaves in the refrigerator for two hours and then allow the final shape and rest before baking.
We baked on Thursday night with Kathy’s solution. The result was 102 loaves that were uniformly round and not one of them failed to achieve full oven spring.
If you have any baking questions that you’d like us to try to answer just send us a comment.
Mad Coyote Joe