Champlain warm, cold bulk and cold retard experiment

Details are in the following thread..http://weightloss-slim.fit/node/57222/warm-bulk-cold-bulk-and-then-cold-retarding#comment-416196%3C/a%3E%3C/p%3E%3Cp%3EI wanted to know whether a warm , cold bulk combined and then a cold retard would possibly get me a more open crumb as I noticed this with recent ciabatta and baguette bakes.

The above thread has more detail with photos and Solano was trying something similar. My conclusion is that it is another way to time a bake and make it work but result wise from a crumb point of view it compares to my normal process with warm bulk and then straight retarding. I have to say though the oven spring was great...not sure whether to do with the cold bulk or not though...

not.a.crumb.left's Blog
Log in or register to post comments

and crumb! Just lovely! I am jealous!!

says the woman who has her loaf on the front page!!!!! Your loaves are amazing!

I can also have sometimes issues with oven spring and wonder whether the long cold bulk and retarding had to do with better oven spring or not?

I really don't know. It is just nice to know that this timing is also an option. So many ways to do this...

I am now wondering whether I should go for a 80% hydration as I never dared going there! Kat

I love seeing how the bubbles expanded following the scoring you made :)

and my husband cracks up seeing me oogling the oven window where I stand with a fast beating heart whether it goes up or glazes over.......who needs horror movies to get the blood pressure up and that pulse going!!!

Nice to see how the bread builds its way up.

This is much better than window shopping

and must be careful not to burn nose while peeping through the window like a kid in the sweet shop! ha, ha... Kat

I love these photos, better than that only those videos in timelapse showing the loaves baking and better yet only live. Baking the breads in DOs is very practical, but when I see these pictures and those videos I start to think seriously about buying a stone to start baking bread like that and being able to sit in front of my stove, the internal light on, maybe a few snacks and enjoy! I love the moment to take off the lid of the pan, the cold in the belly, the anxiety, what will be under that lid, it is a wonderful sensation, it is my favorite moment when I bake my loaves.

Thank you for sharing, Kat, as I already said on the other topic, wonderful breads!

Solano

90 degrees at the end. It sure seemed to work. It's nice when the loaves hit the oven at just the right time for explosive spring and bloom. Has to taste pretty good for a white bred too:-) Well done and happy baking Salty

https://www.instagram.com/ca_mia_breadlab/?hl=en  and he makes some amazing bread...

It reminds me a bit of a Tabatiere bread, which is also on my to do list...he demonstrates actually the shaping in one of his posts...so beautiful...

With a teenager in the house it is amazing how much bread gets eaten....What's with the Salty? Coming from Germany, I actually have a terrible sweet tooth which I inherited from my dad! ...ha, ha Kat

I really like the square scoring thing you have going on there! The crumb is awesome too.

Well done and happy baking!

and slooowly, sloooowly considering to mix a Tartine Style Country Bread by Trevor. That bread eloped my capabilities but maybe, mabye

I will try....that next....Kat

p.s. I love that square scoring that I first saw with Matteo Festo...have you seen his IG posts?