Nice , did you let the loaves in the fridge after and bake them right away?
Let us know , and post some pics biggrin.gif .
Well... I can only report disaster! But at least, I know where I went wrong and are making steps to correct them. I guess that's the most important thing ?
I decided on not to bake right from the fridge. So I rised the loaf for about 3 hours, and got incredible size. It was on it's way out of my proofing basket. Then disaster struck Again ....
Have a look at this... What a complete disaster. over 24 hours after i started this bread, it's totally ruined by a bad couche! Im making sure that that will never happen again!
A small detail.... Does these bubbles mean the dough is over-proved, or just well proved? I got real good rise after I took it out of the fridge.
Okay... So this is what Im doing with the stickyness.... I took out a fresh cloth. Put it on my kitchentop and sprinkled with a Lot of rye flour. I then started to press and work the flour into the cloth by applying preasure. I'm trying this design for an "anti-stick couche" as I type, and will report back with
a (I hope) successfull atempt.
The result was, of course a totally defalted dough. I should probably have put it back in a basket for a second proof. But I decided to go with it and test it's oven spring.
The results were not good, as you can see. A Very dense wet crumb (Due to under-baking), and large holes. Not a good combo .-) I'll bake my next batch tonight, with an improved couche and report back the results. Proof of failure ;
Edited by glennbech, 04 May 2006 - 02:06 PM.