LaFermenteria

Bulk fermentation probably a bit short. Dough felt good nevertheless.

Shaped not idea and scored also not perfectly.

Oven was probably too hot when launching, at 250, better 230

Tray covered only 12 minutes, then after 32 already dark, after baked with oven off for 8 more minutes

One of the best loafs

Around 10 hours bulk fermentation then little fold
Then Around 14 hours fridge
Then preshape and 60 minutes later shape
Then 2 hours proof

Bake at a bit lower temp
Stone 250, Oven 220
Bake 15 minutes covered, 36 total and then 4 with oven off

Heated up oven to 270 degrees, 260 stone
Then let it cool down to 220

First bake around 19 minutes, good spring and ear

Then baked 16 more and 4 with oven off

Bread was on the edge of being a bit dark

Was heating oven up to 240 for second bake. Maybe try 220 next time for more even browning

In oven at slightly below 230 degrees

Deep score

Aluminium foil after 10 minutes

Water in until 20 minutes

Forgot to turn oven on after 10, so baked with cooling temps until 20, temperature then 160

Removed the aluminium foil after 37 minutes, bread browned fast, almost bunred top

Bottom was still soft
Crust not sufficient
Oven spring was good

For next bake:

- more stone heat for crispier bottom
- Oven properly on after 10 minutes
- Less top heat for final bake and browning

For crust, leave it 10 minutes in hot oven

Baking:

10 minutes oven off for spring
20 minutes baked covered
10 minutes baked uncovered with lowered temperature
10 minutes in oven off for crust

Room temp was 21 degrees
Shortened bulk fermentation time
Shaped tightly and gave it some stitching afterwards
Started baking at max 230 stone temp
Good oven spring
Oven spring not final after first 10 minutes
After first bake oven temp was down to around 180
Aluminium foil did its job
Even after 20 minute check bread seemed to have been rising more
After 36 minutes removed the foil
After 40 minutes turned oven off, stone was at 240
Last 5 minutes baked with oven off

- Dough might have been already a bit far in the proofing process
- grew quite a bit in the fridge as well

- tried new baking setup with stone on lowest position and baking tray covering it, but was not that good

- Started with stone temp 270, probably too high
- Scored not optimal. On one side oven spring clearly better because of better scoring
- With the oven setup, bread browned very fast and was already pretty brown at 34 minutes

Next time:

--> Try bit shorter bulk ferment
--> Old setup
--> Aluminium foil cover instead of tray
--> Start with max 230 oven temp
--> score deeper

- Bulk fermentation 9,5 hours
- Proofing 1 hour
- Fridge 11,5 hours

Baking
10 minutes falling temps and water
20 more covered with dutch oven
Removed water after 20 minutes
Last 10 minutes without dutch oven partially covered with Aluminium foil

First 10 minutes of bake gave really nice oven spring
With dutch oven covered maybe too slow baking

Aluminium foil maybe best to prevent browning too fast for last bake

Last 5 minutes again falling temperatures

Total bake time 50 minutes

Good:

One of the best loafs curst and look wise
Oven technique worked

Improvable:

Scoring, didnt score far enough on one side
More even browning, will us aluminium foil to prevent to fast browning next time
Scoring with a greater angle for ear
Or put stone a bit lower in the oven and use baking tray

Bake with 240 to start?

- simple dough, first time baking 2 breads at once on baking stone

- shaping and scoring went both well

- used baking method with maximum preheat and almost 20 minutes bake with oven off (paindemari)

--> Results good oven spring and ear

- Made Dough in the evening
- Gave it two laminations and one coil fold
- Then fermentation over night

- Next morning at 8.30 preshaping
- At 9 shaping

Dough was a bit tight, think could have either waited more after preshape or directly shape

- Shaping went never the less well, but feel that was very tense, so good test for the oven spring

- Mixed al together roughly
- Waited 20 minutes to knead a bit
- Gave it 2 laminations within an hour
- One coilfold 2 hours later
- No fold last 2 hours

- shaped without preshape
- shaping did not feel perfect, but pretty good

- baked it with an ice cube
- Did put only one ice cube on one side of the bread

- Have the feeling that ice cube was very good for oven spring and ear

- BUT also because of Ice cube on one side, the "ice cube side" was light while the other side was already pretty brown and dark

--> So next time would put 2 smaller ice cubes, one on each side

Baked 38 minutes all covered with lid

Oven spring and ear were very good
Crumb was a bit too open, so slightly underfermented

- Maybe best shaping so far

- shaped 2 hours after last stretch and fold and gave it no preshape

- Baked 40 minutes:
First bake 20 minutes with lid on and spritzing (270 Degrees and 40 minute preheat start and then down to 150 for the bake)
- then bake 5 minutes at 150 without lid
and when I noticed it was browning a bit too fast, put the lid on again

- final bread a bit too dark for my taste, so next time maybe only 35 minutes instead of 40 and potentially leave lid on during full bake

- Final Bread a bit too dark and bottom also a bit too dark
--> 35 minutes next time

- Maybe directly put unheated tray below the dutch oven?

- Gave it 3 coilfold and one lamination

- last coilfold more than 1,5 hours before preshape

- 45 minutes between preshape and shaping

- shaping did not go that well and I used a lot of stitching to fix the shape

- next morning after fridge the shape was fixed and fine

- gave it a deep score from one end to the other, hold the blade in an angle and made sure the scoring is deep enough with a second score

- have it some spritzing, but not a lot

- preheated dutch oven 30 minutes to high heat (270-300 temp durch oven with thermometer) and during bake lowered temperature to 150 on oven which gave the dutch oven around 190

- put cold baking sheet under after first half

- after 10 minutes during the second bake put the lid on again to prevent burning

- maybe best shape so far (oven spring and ear)

- Would be better to knead dough a bit after first hour of resting face

- Longer period between last stretch and fold and preshape (or skip preshape)

- Use simpler shaping method and roll dough

- Baked at lower temp with dutch oven at 150 degrees
- Think better heat dutch oven up to 200 degrees next time

- improve scoring by making sure to go from one end to the other and placing blade in the right angle

- Shape was not the best and did not get that much oven spring, but crumb was nice and bread was good

- Dough Consistency good

- No preshape, think would rather preshape next time

- Think I baked too hot, after 20 minutes was already dark and bottom slightly burned

- nice blisters

- crumb inside good and soft

- no good oven spring and no ear

- Initially wanted to make a Pizza dough, but made too much

- Just took part of it and shaped it into a batard

- shaping did not go that well
- scoring did not go that well as well
- had trouble with scoring knife
- scoring was tough with almost room temperature dough

- Dough with only 70% hydration and full proof baking process
- Dough was very solid and stable in the end
- Did only preshape after bulk and shaped 45 minutes later
- best shaping so far

- Gave it a bit more than an hour of proofing
- Dough kept on rising in fridge

- Tried baking method with spritzing and oven off
- Scoring was good, but not too deep

- very strong Oven spring



Next bake:

- Strong preheat, oven off and water spritzing seems to be best for oven spring
- only one preshape after bulk and 45 minutes waiting for dough to relax before shape

- Sides were not forming a very strong crust
- Maybe not turn oven off completely during first bake, but only lower temperature

- Also the top was getting dark, while the sides were quite light and soft still --> Maybe bake second part with lid on

- Did put a cold baking tray below the dutch oven during second bake. That is maybe not needed if first half of bake is on low temperature

Hydration significantly lower

After mixing gave it one stretch and fold (and slap and fold)

Then 30 minutes later lamination

Dough was very fast well developed almost like Pizza dough

- After overnight fermentation dough was bubbly

- Gave it one stretch and fold in the morning, then one hour later preshape
- half an hour later shaped, but dough was still very tight

- Shaping went better than last time, but next time can try to preshape directly after overnight bulk and then shape 45 minutes later (to not have too much tension in the dough)

- Reduced the reflex to stitch the dough after loaded in the benneton, squeezed it together a bit

First try baking was had an accident and placed a coaster in the oven. So tried baking again next day.

Used new scoring knive that worked great. Need to score longer, deeper and more equal next time to get a proper ear.

Baked only 33 minutes this time.
Maybe can reduce temperature a bit.
Temperature on side of dutch oven was 238 degrees.
Maybe can go down to 220.




Next time:

- No stretch and fold in the morning, directly preshape

- Deeper and more equal scoring from end to end

- Bake with slightly lower temperature

Try over night fermentation with less starter

- mixed dough at 9:30
- Dough ready with one stretch and fold and one lamination at 11

- Bulk proofing over night, stretch and fold at 7 in the morning
- Preshape at 8 after shower
- left dough open on counter for 30 minutes

- shaping did not go to well. Dough was very puffy and pillowy
- Hard to get the dough in perfect shape

- Let it proof for one more hour, then one hour fridge, then bake


- Scoring did not go that well
- Had the impression that shaping was not that good

- Dough was almost at room temperature still and didnt hold it`s shape well

- Oven was hotter than last time
- Probably 250
- Maybe crust formed to early

- Oven spring was not that good


Next time:

- bit less water for stronger dough consistency, maybe 70%

Dough mixed by 8.30
Stretch and fold and sample taken at 9
Lamination
3 stretch and folds (11.20, 12.20, 13.30)
Shaped at 14 when sample has risen by 75% maybe

30 minutes before shaping last stretch and fold was maybe to late

Potentially also used more flour than last time, so stitches were tougher shaping

Dough felt tight and tense

In the end manage to shape well I think (opened one bubble on the surface, that left hole)

Left it two more hours until 16 on the counter to proof

Then in fridge and fridge set on 4-5 degrees

Dough felt very proofed before starting the bake

Scoring did not go that well. Maybe need a sharper blade

Added an ice cube to the dutch oven at start of baking

Baked 40 minutes with lid on whole time
(only take it out for a quick check)

I took dutch oven out of oven before scoring the bread. Maybe it cooled down too much (had a temperatutr of 260 before taking it out, but 190 when putting in again. And took some time to bring temperature up again)

Ideas for next time:

- Use less flour shaping and leave more time (at leat 45 minutes) between preshape or last fold and shaping
- After shaping only proof for one hour to keep more tension
- Try to heat dutch oven up a bit more and dont bring temperature down that much when launching bread
- pay more attention scoring (fresh razor blade, right angle)
- Add second Ice cube after 10 minutes
- keep baking 40 minutes with lid on. Think color is better and less risk of burning

What went well:

- bulk proofing went well (maybe a bit shorter)
- shaping went ok
- color of bread

Used mainly 13% Protein Flour
74% Water

Used new shaping technique (with stitching)

Added an ice cube into the durch oven

Eventually best bread so far

Kept dutch oven at around 220-230 degrees
Baked 38 minutes
Last 8 minutes with lid on again to not burn the top

Best Bread so far. Crumb Structure inside is very even.
Think nailed fermentation.

Need to work on crust. Maybe bit longer in the oven with something on top to prevent burning.

- Dough mixed by hand
- no autolyse
- Starter directly mixed into water like for Pizza
- relatively short bulk fermentation

- no dough sample

- No preshaping
- Shaping didnt feel like it went well
- Very loosely shaped

- Preheated oven relatively long
- Dutch oven more than 230 when entering bread
- later baking stages lower

- Warm day, so fermented to long in bulk
- shaping went well, but dough was very fluffy
- gave it one more hour out of the fridge
- Dough increased in volume over night in the fridge

- definitely one of the most fermented doughs I baked

- Preheated oven until 230
- Temperature of dutch oven rather low in first 20 minutes (210 - 230)

- Dough was so inflated that bread almost filled out complete dutch oven


- Crust was delicious
- Taste was very sour

- Dough was very good to handle despite the 150g of Red Caputo
- felt even that Red Caputo can handle hydration better than the manitoba

- Shaping went really well with little flour

- I let the dough proof after shaping for 1,5 hours.

- Scoring was again the tricky part
- Scored partially well, but not equally deep enough

- So didnt get an ear

- Kept oven on "Umluft" but Dutch oven carefully around 230

Shaped rather early, sample has probably 50% risen

Shaping was really good though
Did a preshape, then 30 minutes rest, then shaping
Went really well this time, maybe because of lower hydration

Retarded for 26 hours

Scoring was ok



Next time:

- longer fermentation and potentially in oven with light on
- Shorter Retard over night
- deeper and cleaner scoring

Autolysed for 1.5 hours
Dough had great consistency
Proofed a bit longer than planned because of bike trip

- Shaping did not go that well

- Baked first loaf for 37 minutes

- second loaf did hold its shape much better before scoring. Think I did a good job shaping
- while baking second loaf flattened out a bit
- maybe was in fridge too long? (almost 19 hours)

- Think the bulk proofing was a bit too long

38% Whole Wheat
- no autolyse, all mixed in at once

- Fermented only until 30-40% rise in sample

- Preshaped and let it sit on the counter for 30 minutes
- shaping went well, think bet shaping since a while

- overnight fridge, but only between 9 and 10 hours

- preheated oven until durch oven was at 220 degrees
- sprayed water two times (one at start and one after 12 minutes
- lowered oven temperature significantly after first half of bake

- lost track of time a bit in second half but think baked around 35 minutes in total

--> Biggest learnings
- better shaping makes a big difference
- baked too hot many times previously, measured 262 on dutch oven after preheating at some point and even if I reduce oven to "200" dutch oven gets 245-350

- no autolyse
- several stretch and folds and lamination in between
- Fermented from 8.30 until 16.30
Still felt a bit underfermented and sample was showing growth of more or less 50%

- Shaping didnt go that well
Didnt preshape
--> next time preshape and then leaf loaf out 30 minutes

- Baked with lower temperature (230)
- First half of bake went well
- decent oven spring

- Second half I was adding water to the tray for steam
-- caused bottom of bread to not be fully baked

So summarized the bread had decent oven spring and open crumb.
Crust was good and not as dark.
Bottom was not burned, but soft and not fully baked.

Next time:

- Ferment a bit longer
- preshape and leave out 30 min
- same temperature baking
- less water after removing the lid and not on baking tray

- no autolyse
- salt, sourdough, water and flour mixed in at once
- 5 minutes machine mixing

- mutliple sets of stretch and folds
- one lamination
- around 8 hours fermentation

- at first dough felt not that smooth but after second set of stretch and folds, texture got much better
- by the end of the process there was no difference noticable to other process with autolyse and mix in sourdough and salt separately

--> should try to ferment 1 or 2 hours less next time
- probably will make shaping

- Not sure if Scored deep enough
- Top already burned after 32 minutes in oven
- bottom again a bit dark

- Dough felt very good with whole wheat
- missed one coil fold, had only two

- fermentation was maybe a bit too long
- Preshaped since its dough for two breads
- Between preshaping and shaping could have probably waited a bit more


- baked first bread only 32 minutes, but was already quite dark
- second bread only 30 minutes

Baking observations:

- First bread shaping and scoring did not go that well
-- shaping with too little tension
-- scoring I scored to far out
-- also used the long banneton which kept loaf from holding its shape

- Second bread
-- shaping went better, more tension
-- scoring was better, but not deep enough, only in the center its deep and good, but in general could have been deeper

- Bulk fermentation could have been a shorter, maybe an hour or two
- also the third coil fold could have helped
- dough was very puffy and pillowy before preshaping

- Long Autolyse because needed to bring Ana to Hospital with broken Toe
- Because of that starter 5 hours beyond peaking
- Hydration level was highest with the flour

- Shaping not easy because was pretty bubbly and wet
- forgot to incorporate and bake sample
- Scoring could have been deeper and better, but made it in one cut
- dough seemed to have flattened out after releasing on parchment paper more than last time

- not sure if oven was preheating less (45 minutes) compared to last time (more than 60)
- ear burned less than last time, probably because of cleaner cut
- bottom got darker than the last times

- gave it one more stretch and fold

- scored with more of an angle, scored a bit deeper and also loosened up the left side a bit
- used a fresh razor blade

- did not spray into the dutch oven at all
- Ear got burned a bit
- only baked for 35 minutes (20 with lid) and then let it rest in hot oven for 5 more minutes

- 25% Rye flour made dough handle hydration very well
- Lamination was good. Fold in 1/3 next time
- Bulk Fermentation could have been a bit shorter, robably 6-7 hours
- Did not preshape. No preshaping needed in case you make only one bread

- Had it in fridge for a bit more than 24 hours
- consistency after dropping on parchment paper was great, holding its shape very well
- scoring went also well
- bread was a bit too long for dutch oven, need a longer dutch oven

- Bread was too large for dutch oven, could have been smaller
- scoring could have been better, start lower and make the score longer

- Used Star flour for the first time
- Hydration felt rather high from the beginning
- Fermented until sample almost doubled
- Dough was very bubbly and fermented thus very wet and a bit weak
- Preshaping was difficult because dough was so pillowy
- Shaping did not go well, surface was losing it`s strength and I couldnt handle the wet dough, so needed to use a lot of flour to get it somewhat in shape

--> Use a share (30 - 50% of full wheat or rye flour next time)
--> Ferment a bit less, until sample gains 50% in size and then already shape. Better ferment more when already shaped

- Directly from fridge to oven
- Think didnt score deep enough
- Less oven spring than in previous bakes
- should try without baking sheet one of the next times
- used a lot of flour for shaping. Maybe should try to shape the boule without flouring
- not long enough bulk fermentation stage without stretch and folds

- hydration higher than last times but dough was good to handle
- long fermentatin, sample starter doubled
-pretty good scoring, deeper cut than usual
- bit of an accident launching, but didnt matter
- sprayed a lot and added water frequently, crust did not get as dark
- crust was not that crispy on some parts, maybe a bit too much spraying
- decent oven spring, but think previous one was better. Maybe bulk fermented a bit too long

- Very active starter
- 5 minutes rubaud and 4 times stretch and fold
- shaping was very good
- dough pretty bubbly after overnight bulk fermentation

- shaping went well. Manually sealed the bottom and think created some tension
- Felt like a pillow in the basket
- After launching shaped bread on baking paper hold it`s shape well
- preheated oven less (30 minutes)
- baked less with lid open (10 minutes)

- scored at the side
- my impression is that side scoring is not ideal for a boule and ou get less oven spring

--> Oven spring was not that spectacular
- Nice looking bread
- good structure inside, but less bubbly than I thought
- crust a bit leass crunchy

Boring color / contrast

- Bulk proofed dough over night
- was very bubbly in the morning but still got strength
- shaping went well
- dough hold a bit of shape after releasing it from the banneton

- took fermentation sample
- lowered hydration to 70% (effective) since I figured that in the last sessions the effective hydration was significantly higher than thought because of the starter hydration
- Did stretch and folds, coil folds and rubaud method to work the dough
- dough felt very good and smooth, almost like Pizza dough
- need to give shaping more attention I think
- Best result so far. But one side a bit flat. Think need to pay attention to shaping
- Shaped this time as would do a batard. Need to shape stretch and fold style for a boule

- Dough felt good with 100% Manitoba
- Did 10 min rubaud method for mixing
- a few rounds of stretch and folds
- Before preshaping need to wet the table and my hands. Almost did a perfect preshaping and formed a nice ball, but then because of too dry hands, dough got messed up again
- Before launching bread into the durch oven, did an additional short shaping to give the bread some form
- scoring didnt go well. Think I didnt cut deep enough
- bread was covered a bit with baking paper during bake on one side and that side got less color

- overnight autolyse
- used rubaud method after starter and salt have been added and an initial stretch and fold round
- learned that standard german flour has to little protein/gluten for high hydrations
- dough was a sticky mess and I needed to add more flour to somehow handle the dough
- scoring and baking was better
- need to bake with manitoba
- starter also needs to be fed with manitoba
- Did all fermentation during the day and skipped fridge fermentation

- Stretch and folds didn`t go that well and dough felt pretty sticky
- didnt manage to create a smooth not-sticky surface
- needed a lot of flour for preshaping and shaping
- scoring was better than first time, but lots of room to improve
- Fermentation process was not ideal, think fermentation in bulk phase could have been more
- loaf lost shape before baking
- baking went better than first time
- crust turned out nice and structure better than first time

- Dough felt pretty well for first time
- For more oven spring could probably have fermented a bit more (adjust to temperature)
- When launching the loaf, place it on baking paper first and then put the whole thing into the dutch oven
- Make sure to launch it into the dutch oven fast and close the oven while doing it for not loosing temperature
- Score the bread properly
-- did score with a knife not sharp enough and in general not enough
- use rice flour for bread not to stick to banneton

Mit die besten Baguettes bisher

Stein auf 230 Grad und Ofen 230 Grad vorgeheizt mit Ober und Unterhitze

24 Minuten gebacken, erste 10 Minuten mit Wasser, alles unabgedeckt

Danach noch 4 Minuten mit Ofen aus

Teig am Vortag 10 Stunden mit ca 14% Sauerteig gehen lassen, dann nochmal mit einem Coilfold geformt, bevor der Teig ca 17 Stunden im Kühlschrank war

- 4 Baguettes
- Baked like 2 minutes to long
-Took Ice out only after second bake

So next time:
- Take ice out after first bake
- Make last bake 5 minutes and then 2-4 minutes with oven off

For smaller baguettes around 250g

Dough much wetter than planned?

Did I use too much water?
Felt like at least 80% of hydration, not 70%

Put dough in the fridge for more than a day

Before shaping press down rectangle, only one fold and close

For baking expanded second phase to 11 minutes

And 4 with oven off in the end

Longer bulk fermentation than planned with more than 9 hours

Shaping good, but dough was already bubbly

Scored not very well and inconsistent

In second baking phase forgot to put tray on top for first 3 minutes

Baked 6 more minutes with oven off in the end, to total baking time 27 minutes

Dough was very bulky

Shaped very tight

Baguettes were more like baguette buns

Good scoring

Very good oven spring

Best shaping so far

Squares of 230 - 250 g

Shaped rather thick and then rolled out

2,5 hours in couche

Oven preheat to 260 stone temp

Then let cool down to 210 and 230 stone temp

Then reheat again to 230 and 250 stone temp and launch

Shaped directly after taking the dough out of the fridge

Shaped rather thick and short baguettes

Scored well

Oven at 240, stone at 240
Launched Baguettes and then turned oven off

Let dough warm up 30 minutes after taking it out of the fridge

Shaped long and thin baguettes

Let oven heat up to 280/ 260 stone temp

Then oven off until around 230 oven and 250 stone

Not the best oven spring, think shaping was too lose and oven temp maybe not ideal

Long bulk ferment (xmas party)
Overnight fridge

Shaped around 8:30
Split one baguette in 2 because was too long
Baguettes were between 290/330g, too long
Better max 250

Preheated oven 9:20

Started bake with oven temp 230
Stone temp 200 (too cold)

Good scoring in one fast cut

Used ice cubed for steam

Launched baguette without baking paper (need launcher for single baguette)

Baked 7 minutes with oven off
7 minutes with tray covered
8 minutes without at 200

Then since bottom was not fully baked turned them and baked bottom 4 minutes


--> visually maybe the best baguettes yet
--> Stone temp should be around 250 but oven temp 230
--> preheat oven longer and then let it cool down?
--> Get launch pad for single baguette

Bulk fermented 7 hours, 4 in oven with lights on
In fridge from 11 to 11
Shaped, than 13.30 baked first batch
Oven temp on 250 falling temps, stone also 250
7/7/7 bake
Removed water after 14 minutes
Covered with tray for middle 7 minutes
Baked another 4 uncovered
3 minutes in with oven off

2nd batch 14:30 in oven
Better scoring, fast and precise

Shaped half of the bun dough into baguettes

In a rectangle, always use shorter side to shape baguette since it will spread out by itself later
When using the longer side, it can turn really long and thin

Let them proof for 3 hours
Scored with wrong knive, but went well
Baked 26 minutes

Only used T65 flour
Room temperature 23

Dough was very fermented, but a bit too sticky and hard to shape

Cut it into pieces of around 200g

Roll out only on the side

First bake 11

Second bake at 11:30

Bake at 11 was better

So probably 1-2 hours time window to bake after shaping

Room temp 23

Dough was feeling very good
Maybe a bit stiff with the whole wheat flour since it soaked up a lot of water

For shaping should cut it into squared pieces of around 200g

Roll it out only on the sides, not in the middle

Shaping 9
First bake 11:40

Shaped baguettes without preshape

300g Baguettes
Maybe smaller Baguettes?

Baked the 3 of them separately

Stone was very hot (350 degrees)

Baked the first baguette only after I tried to cool down the oven for 15 minutes.
Seems like air temperature in oven is more important for oven spring then stone temperature.

Shaping and scoring also important

Second and third were better shaped and scored.
On the last one I scored with an angle and also it the baguette was having the most dense "body". Oven spring was best.

Baked 24 - 28 minutes

Last baguette the best
longest proofing time (3 hours)
Maybe do room temperature fermentation?

- Kept Dough outside in with around 7 degrees over night after six hours of room temperature fermentation

- Dough was already quite puffy
- After separating the dough, balled it a bit to stiff
- Then from the 3 I preshaped one a bit too tight
- Was waiting 20 minutes then do final shape
- Let them proof more for 3 hours

- Did not put additional flour on top before bake
- Baguettes were the tastiest so far

- Baked completely with baking tray as cover after initial 7 minutes with oven of
- Only last 3 minutes gave it some browning

- Baguettes were the best so far

- Dough was rather tight
- preshaped
- Waited 30 minutes and then shaped to a sausage
- After 10-15 minutes did the final shape

Think did preshape and first shape a bit too tight
Final shape was difficult and dough prone to ripping

Maybe was also because of strong baguette flour
Should in first shape to sausage look for an even shape, will make second shaoe easier


Used different shaping on second batch, kind of directly rolled in and stitched.
Was also careful to seal it.

Baked 1st batch 24 minutes (7 with oven off and then 17 at 180)
2nd batch 21 minutes (7 oven off, 14 at 180)

Second batch turned out better, I think for three reasons:
- better shaping
- one hour more of proofing
- slightly lower oven temperature (260/270 vs 280/290 in first bake)

Note:
- the crust was not as thick and crunchy as in last two batches. Potential reasons:
-- shorter bake. Maybe include a 7 minute 2nd step with tray covering the baguettes
-- flour produces softer crust

- Split the dough when taking it out of the fridge
- Need to seal edges better when preshaping

- Did roll, then wait 15 minutes and then shaped

- Heated stone to 260
- Oven spring great

- Made mistake and did not turn heat on again properly for 20 minutes

- Started second batch with lower oven temperature at 230 degrees

- In second batch I did not shape well 2 baguettes. The ends that I did not shape well had suboptimal oven spring and didnt crack open.
So shaping seems to have a big influence on the oven spring.

Temperature seems to be just fine


Next session:
- Shape firmly in 3 step process
- Oven between 230 and 260 degrees preheat

- proofed 4 hours in fridge

- lower hydration better

- scored really deeply and got a nice ear
- Stein bei erster Runde auf 280 Grad aufgeheizt

- shaped second batch better and more firm

- second batch 300 Grad

- turned out well, but not as good as middle one of first batch
- guess 280 is better for the stone than 300
- oven was probably too hot and crust forming to quick

- maybe second batch was already overfermented?
-- next time could shape second batch one hour later

Dough was too wet

Gave it multiple stretch and folds and one lamination. Didnt feel very strong.

Preshaped directly after fridge and then shaped 35 minutes later.

One baguette shaped too loosely.

Tried to score deeper, but only succeeded in two baguettes.

Baguettes turned out too long for baking stone --> Dont shape that long and maybe only use 300g dough balls

Used PaindeMari baking method
7 Minutes steamed with temp off
7 minutes temp high and baking tray on top
14 minutes without baking tray to brown baguettes

--> Baguettes could have been in oven maybe 5 minutes more

Next time:

- Lower hydration (65%)
- More fermentation or more starter (maybe 15%)
- Firm shaping
- deep scoring
- baking stone with higher heat (was 270 this time after 30 minutes, try to max temp)

- mixed dough at 5

- let it ferment until 1am
- had a fermentation sample that showed first signs of fermentation
- room was rather cool, 19 degrees

- in fridge over night

- In the morning startet shaping around 9:45 (dough out of the fridge at 9)
- first divide into dough balls (directly after fridge
- let relax 20 minutes
- then first rolling (not too tight)
- then 20 minutes relaxation
- then second rolling and rolling it out

Dough of the last baguette was a bit tight and surface ripped. Need to make sure tension is not too high

Shaping went nevertheless not bad.

- baked at 13.30 after 2.5 hours of proofing




Next time:

- shape dough balls loosely directly when out of fridge
- do not shape very tight first shape
- roll baguettes longer
- score better with an angle
- seal edges better (one baguette the edge opened during bake)

- Baked both sides and think was good
- Need more steam
- better scoring
- But a baking tray on top to prevent to much top heat preventing the oven spring (tray was cold at bottom this time and bagutettes cracked open on bottom side)

Teig war sehr fermentiert.

Habe den Teig ungefähr eine Stunde vor dem Backen auf Blech gelegt. Nicht geformt.

10 Minuten vor dem Backen mit Olivenöl Wasser Mix "dimpled".

Ofen auf 260 Grad/ Stein 250

Einfach in Ofen ohne Eis oder Wasser.

Nach 12 Minuten einmal Blech umgedregt.

26 Minuten gebacken, sehr gutes knuspriges und golden Braunes Ergebnis. Denke bisher bestes Focaccia.

Great bake

Room temp from 10pm to 12 pm next day
3 hours 9 degrees on balcony
30 min warm up
Then 1,5 hours proofing
no shaping

Dimpling great

Bake for around 25 min, first 2/3 min covered

Bottom great, lots of olive oil

- 22 hours total hydration
- 13 shaping
- 16 dimpling
- 17 in oven

- 7/11/7 baking method
Good after bake
3 minutes with oven off a bit too long
Too browned on top

1 minute can make a difference in browning

- Made dough around 4
- Kneaded a bit and gave it 2-3 coil folds
- One coil fold in the night
- next morning around 10 shaped it on tray and covered it with plastic bowl
- around 2 dimpled it and added the oil/water/salt brine
- Preheated oven and let cool down until 270 stone and 230 air temp
- Added ice cubes
- After 7 minutes covered it with aluminium foil and turned oven on 180 (Ober(Unterhitze) for 11 minutes
- Then 7 minutes uncovered Ober/Unter (turned tray in the middle)
- Then 3 minutes with oven off

14 hours bulk ferment

Shaping and than 8 Hours shaped fermentation on tray covered with container

Dimple and add olive oil/water/salt solution at 7

Bake at 8

Started with oven temp 240 but think it is better to start with higher temperature, oven 270/280, stone more than 250, maybe 260

Then for second bake, the tray was too low, so need to turn it to give it more space

1Kg flour was too much, try 750/800 next time

Last bake a bit shorter or maybe longer with tray covered, to not burn thin parts of bubbles and top layer

- Folded it around 3-4 times when I shaped it
- Shaped it after 16/17 hours. Bulk fermentation was a bit too long I think
- Baked it in the white bowl on the baking stone
- Tried to remove it when still hot with a metal spatula, but destroyed the edges, was not a good idea. Think will rather bake it fully in white bowl

- Fermentation a bit long. Dough on edge of overfermenting, but for Focaccia still good
- Used unfed starter
- Gave it more than a day of fridge fermentation after initial 10 hours of bulk fermentation
- after 10 hours dough was very puffy, gave it 3-4 coil folds, think 1 coil fold would have been enough and better

Used 40g Olive Oil

Mixed everything with hand and gave it 3 stretch and folds, until surface was smooth

Let it bulk ferment over night, 13 hours

Transferred the very light and bubbly dough directly onto the loaf pan and stretched it out

Used a piece of oiled parchmet paper

Waited 30 minuted before I dimpled in holes

Added salt brine (80g). Next time can add a bit less salt brine by feel

Then let it proof for 1,5 hours

Started off with 400g Manitoba flour and 83% hydration. After Machine mixing for 15 minutes there was no gluten development and dough was like pancake dough.
Reduced hydration to 71% by adding 70g of whole wheat flour.

Dough was nice fermented, bubbly and airy.
After releasing it onto the baking pan, dough was not relaxed enough for the wholed to stay after pressing them down

Next time:

- Longer fermentation on baking pan
- More Oil on top
- bake a bit shorter or with lower temperature (220 and/or 16-18 minutes)

--> For normal bread I think I can try to stretch fermentation more. Especially proofing when already shaped can be longer. Flour can hole more fermentation easily

Hydration was very high, maybe 70% next time? Or Kamut whole wheat?

Made dough at 9 in the night

Next morning at 9 shaped dough loosely into a bread shape and placed it in the proofing basked

At 11 splitted it into 6 parts and launched in oven with 230 oven temp and 250 stone temp

Room was a bit cooler since its fall now

Baked 29 minutes with tray covered to test effect on crust

Mixed dough at night and only gave it one stretch and fold

In the morning one more stretch and fold

Bake around 12 for probably 28 minutes

- dough could have still been a bit puffier
- maybe use caputo Pizzeria next time to increase fluffyness

- underestimated fermentation time
- fermented 3 hours bulk in oven with light on
- one more hour shaped

Dough was not proofed enough and cinnamon rolls were to dense

Next time:

- longer fermentation
- more starter
- stiff starter with 50% hydration

- only one egg this time --> better dough consistency
- proofed in oven

https://www.youtube.com/watch?v=vG7mTzwOdzk&feature=youtu.be

A higher share of hvedemel 2 seems to take more hydration

Folded dough on itself one time before baking

Left water in for 14 minutes first batch

First batch browned pretty fast, had temp for second 7 minutes on 200

Second batch on 175
Turned oven off 3 minutes before and left buns in with door open to finish

Oven was bit hotter in second batch, 270-280 stone temperature
I also manipulated the second buns a bit to give more surface tension
As a result they look more even, but seem to have a bit less oven spring

Dough was pretty wet

Directly cut buns out and baked

baked in 2 batches

Buns with Kornby Mölle were really good

The buns were a bit flat though

Oven was at 240 for both bakes since I had to hurry up to be ready at 10 to meet Bine

Lowered Hydration a bit compared to previous bake. Warm weather overnight fermentation was good.

Dough was softer and fermented after 12 hours

Heated oven to 200/210

Started baking with aluminium foil cover

After 25 removed it because I felt the top was to little baked
After 35 turned stollen around one time for more even browning

Baked 75 minutes until temp reached 92

Dough was a bit too stiff
Not sure if kneaded enough
Need to first mix dough, then add butter, then add fruits
Less fruits
Bit higher hydration

And for baking better Aluminium foil than baking tray on top

Need to let Thermometer sit in oven

And keep oven at 180
Was baking almost 2 hours, too long

- 3 Baguettes
- Optisch sehr gut

- Dough wet but good too handle

Proofing a bit long, 4 hours

Crust dried out during couche proof

Roll shaping better than no shaping

Stone was too hot, 300 and bottom thus too dark

Next time

Stone 260
Proof longer in Box
Use Pizza flour for lighter result

Same procedure as for bread
- used machine
- several sets stretch and fold and lamination
- shaped into balles at night and put dough in the fridge
- In the morning reshaped it and let it rest for 45 minutes
- have it one more rounding with the bench scraper before putting them into the oven

- oven spring was good
- taste was nice
- crumb was too dense and buns heavy to eat

Next time:

- better portioning: rather small than big
- letting dough relax and trusting the oven spring
- not reshaping before putting into the oven
- at Oven setting of 200 give it more baking than 20 minutes. Rather 25-30 minutes

- Very fluffy pancakes
- Used 120g relatively fresh fed starter straight out of the fridge

- let dough ferment 60 minutes in oven with light on

- Could make it more fluffy with a bit more flour in dough

https://www.theclevercarrot.com/2020/05/homemade-fluffy-sourdough-pancakes/

- only had 150g of discard
- used more flour instead (250g)
- used less sugar than in recipe and was fine (30g and 8g Vanillin sugar)
- used a part whole wheat flour
- used more milk by feel

- did not add butter
- let dough sit for 2 hours to activate the starter

- Used butter to bake the pancakes
- last few baked without butter and were also good

https://www.theperfectloaf.com/my-top-3-leftover-sourdough-starter-recipes/

Baked 30 minutes (fully covered with Aluminium foil) and was a bit dark on the side and the bottom)

Used Mehlstück

- Bake in Dutch oven next time?
-- With lid, browning can be equaled out
-- with cool tray below dutch oven, the burnt bottom can be prevented

Baked 26 minutes and inside was still a bit moist
- Covered it after first 10 minutes with aluminium foil

Made dough saturday around 3pm
Was warm, 30 degrees
Bulk until sunday morning 8
Only 2 coil folds

Sunday morning volume tripled
In fridge

Then 4.30 out of fridge
5 made wholes and put salt bring
Then 6 in oven at 250 stone and oven temp

12 with ice cubes and trey covered
then until 25 min
then 5 with oven off until 30

Focaccia looks perfect and crust crisp

Only bottom could be crispier I guess

- Cooled down dough before baking
- 21 minute baking method with tray cover last 14 and 4 extra minutes with oven off to develop crust

- Ei beim Teig nicht vergessen

- more time for lamination
- let dough relax more before rolling out
- put formed croissants in closed container before proofing to prevent from drying out
- lower temperature in oven
- use cream with egg yolk for egg wash

The one brioche that I made accidentally from the cut off dough was nice

- Dough was pretty good and smooth
- Split dough in 6 parts with lots of flour
- baked from 270 degrees on with lowering temperatures

- Made stiff starter at 10am (60/100/50)
- Let starter proof in oven with light on for 4 hours
- made main dough at 14
- Gave it a lamination and two stretch and folds within the next 3 hours
- Let dough proof in oven until 6
- Let it proof more until 7.30 in room temp

- Rolls ready at 8pm
- Let them proof two hours while having dinner until 10
- Baked them golden brown


Very soft and delicious rolls.
Pizzeria flour was a good choice and give it long fermentation
( In total 12 hours)

- Only 15% starter cause made dough in the evening
- Gave it one lamination and then overnight bulk
- Preshaped in the morning
- Then one hour later shaped
- After one hour in fridge

Dough was very puffy and slightly overfermented

More proofing
Longer bake
25 minutes (not 20-22)

- Dough needed quite some stretch and folds to come together after 25 minutes of machine mixing
- Used this recipe:
https://www.akneadtobake.com/post/artisan-panettone
- In preshaping managed to get one pannetone into the mould with tense surface on top, other with downside up
- Need better sticks to hang Pannetone
- Think was overfermented. Top fell off in both pannetones
- Need to measure temperature
- taste was really good
- oven spring was promising at first, but then dough collapsed, think because of too weak structure due to overfermentation