On my loaves, not myself.
I use the Bread Code method, with 4 coil folds an hour apart, about a 5-6 hour total bulk ferment, an overnight cold proof and bake in a Dutch oven. I use fresh milled whole wheat flour so I replace 6g of the bread flour with vital wheat gluten to give it a little boost. After a few months of this method I’ve gotten to where I can consistently achieve a look, taste, and texture I’m quite happy with, all I want to do now is figure out how to get a big belly.
I have tried lengthening/shortening the bulk ferment, adding ice cubes to the Dutch oven, baking on a stone with steam, changing the angle/depth of scoring and nothing seems to help. Could it be shaping, not enough dough strength, using fresh milled flour or something else entirely?
by Icy_Hour_285
6 Comments
These loaves look lovely. IMO the big belly loaves are usually underproofed so they “overspring”. They may look nice on the outside for photographing, but I feel like those kinds of loaves often have very large holes and are not convenient for, like, actually eating.
If you’re dead set on getting a high oven spring, try underproofing by a bit and then make sure you have a nice deep score at an angle just off-center of the unbaked loaf.
Hi. This looks great⭐⭐⭐⭐⭐.
Your spring seems to have cooked out before your expansion was done. Suggest you keep it moist in the DO a bit longer and drop the ijtiao temperature 15 to 20 °.
Happy baking
How much water are you using for your loaves ?
For me, it’s the shaping. Make sure you have good dough tension and cut with your lame at an angle, closer to the skin.
Beautiful. I wish I could duplicate.
Beautifully done!