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..::bridget::..
DH wanted to try to make the tartine bread from start to finish on his own and it turned out super flat. It passed the float test and he says he followed the directions, but it came out of the pan exactly the same way as when the dough went in, flat. Any ideas? I can't think of any, since it rose really nicely while proofing and during all the turns. His only thought was that he didn't build up enough surface tension, and I did not watch him do that part, so he may be right. I helped with a few turns as he went into work for a bit yesterday morning, but otherwise it was all him. I'm thinking his idea about surface tension was right, but I would think it would still rise a little bit as opposed as not at all.
I must say I'm not completely disappointed about it though, seeing as how he seems to make better bagels than me and I can't figure out what I do 'wrong' with bagels for the life of me. At least I can still do this bread better than him!
Re: ..::bridget::..
Heh, you guys and your bread competition!
So did it increase in size at all in the oven? As in, did it "rise" out instead of up, or did it not do anything at all?
If it didn't change size in the oven much at all, maybe it was underrissen before it went in. Although it would still rise then, but not enough.
If it did change size, but just didn't increase up, it could be the surface tension thing. I've had that happen before, but usually it rises a little in the oven, just not as much as I'd like. It makes a short loaf, but not a totally flat one.
Did the dough seem looser (less viscous; more liquidy) than normal? It seems like the combination between a very wet dough and lack of surface tension could cause a really flat loaf.
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He says it went out but not up. "It rose a little bit, but barely." It probably was a combo of not rising enough and lack of surface tension. The dough seemed just fine texture-wise the little bit that I worked with it.
We're going to try panzanella with it to save it, but I'm not exactly hopeful. He just got the idea to do the rising next time using his ('borrowed' from work) immersion circulator, with the water at 78 degrees the whole time. We'll see how that works I guess!
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