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About bronc

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  1. I've had my fair share of these It's most likely underproofed and the large holes are due to shaping mistakes - probably a lot of flour used which left pockets of air. Fool's crumb is what Trevor J Wilson calls this I believe. Err on the side of too long a bulk ferment. If you have a glass bowl, use it. The dough should have lots of bubbles that you can see on the side of the bowl.
  2. This loaf definitely looks overproofed. Look at the huge pocket of air just under the crust. That's a sign of an overproofed loaf - there was too much air and the structure "collapsed". The other telltale sign is the fact that the score barely opened - this means that there was no strength for the cut to burst open.
  3. Anyone else feeling the newsletter/email communication has become a bit too pushy lately? I've started receiving a lot more emails the past few months than I did before. I know I could unsubscribe but I do enjoy the occasional news about new beans, etc.
  4. Mixing would actually increase the elasticity and limit the extensibility (especially a long mix at a high speed) due to the strong gluten development. To be honest, I don't think you need extensibility to get a better rise. By the way, what flours are you using?
  5. Thanks.. (un)fortunately was asleep when this was posted
  6. You definitely could but it shouldn't be necessary. Maybe this particular dough required a mire gentle shaping approach? Or a longer bench rest.
  7. If it's too strong and not extensible enough you might be booking too much not too little. More gas = more strength
  8. @aaroncornish on the BBC Radio 4's You and Yours about his experience at Pollen Bakery's workshop: https://www.bbc.co.uk/sounds/play/m0003z8k (starts around 25:30).
  9. Went to a workshop by the owner/head baker of the best local bakery. We made some amazing breads and the 2-day event left me with so much food for thought about sourdough, flour, fermentation and my career choices so far..
  10. Vanessa Kimbell's book has been recommended here.
  11. Here's my latest bake. 75% Shipton Organic No4, 20% stone ground whole wheat, 5% stone ground dark (unsifted) rye. 20% starter, 80% water, 2% salt, 1% diastatic malt. The starter was fed in the morning 1:2:2 and kept at ambient temp (20*C) for 10h. Autolyse for 25min with very warm water (~35C) and with the starter in the mix. 5min Rubaud mixing. FDT was 26*C. S&F every 15min for the first hour (wanted to strengthen the dough early on due to short autolyse and mixing)and every 30min for the second hour. One more S&F around the third hour mark. Total BF including the autolyse (as starter was in it) was 4h at 28*C. The dough had risen by about 50%. Gentle preshape as the dough was very quite proofy and strong, bench for 20min and shaped into a batard. 1hr proof at around 24*C and then 8h retard at ~5-6C. Baked in a Lodge combo cooker 20min at 250C, 20min at 230C.
  12. Yes, just a bit of rice flour does wonders especially if the loaf has good tension on it and you're using a lined banneton.
  13. I swear by my Anova for every type of meat. I've made steaks, pulled pork, sausages, ribs and chicken breast with it. Salmon turns out perfect in no time as well.
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