What are you Baking the Week of January 18, 2026?

[Mike Nolan]

No baking today, theatre tickets.

Spread the word

      

  

  

[Joan Simpson]

I got my sourdough starter going again and this is the third loaf I made and it's good bread recipe from The Clever Carrot Sandwich Bread.

[chocomouse]

I made two loaves of pumpernickel bread, with caraway seeds. It will be great for sandwiches with the last of the holiday ham we had. I made split pea soup with the hambone and scraps of leftover ham. It has been snowing here for the past 24 hours, but it's very fine so we really got only about 2" total.

[cwcdesign]

I made two loaves of my Harvest Grains Bread (adapted from KAF) I've doubled the recipe and use half bread flour and half WWW. This time I decided to use the 8 ½ x 4 ½ inch pans recommended. I really took the time to let it rise - because it was chilly here, it took a long time. I did put it in when it was ½ " over the rim instead of the full inch. It did rise, but looking at the slight blowout on the side I probably still underproofed it a little.

Question - should I expect a dough with lots of whole wheat and grains in it (it has the harvest grains and cornmeal) to take longer in the second proving? And should the finished temp be around 200?

Attachments:

You must be logged in to view attached files.

[Mike Nolan]

I always aim for an internal temperature of at least 200, even on recipes that recommend a lower temp.

[BakerAunt]

A few thoughts for CWCdesign:

After I started using a stand mixer, nearly fifteen years ago, I started having more blowouts of my loaves than when I kneaded by hand. At the time, when it came to shaping the loaf, I was rolling out the dough to a rectangle with a heavy rolling pin, then rolling it up and tucking the ends in before I put it into the loaf pan. I now shape the loaves differently, and it seems to make a difference. I form each loaf into a rough oval, cover them, and let them rest for 5 minutes. To shape, I turn the oval over, so that the smooth side is down, flatten with my hands a bit to make the correct size of rectangle for the pan, then fold in each side to meet in the center, fold in each end, then fold in the long sides, and roll with my hands to make a cylinder that fits into the pan without pushing out at the ends. That has stopped any major blowouts for regular loaf pans.

In looking at your pictures, I've always considered the marks along the side as oven spring rather than blowouts. That said, some of my loaves have more pronounced marks on one side, which I think may be due to air flow in my oven.

[Mike Nolan]

The time differences between underproofed, fully proofed and overproofed are not that large, and environmental factors (proofing temp, humidity and barometric pressure) all have their own impact.

[cwcdesign]

Thanks Mike and BA. I did bake to 200-205 this time. I made the dough in the Zo and did a variation on the way you made your loaves, BA. I will definitely rest it next time and try your way. I figured that these loaves were a definite improvement and they sliced up nicely. It tastes good too.

[Joan Simpson]

Cwcdesign your Harvest Grain Bread looks good to me and I love that bread!

I've been baking sourdough for my friends and they want all white bread I'll make me some soon with part WWW .Here's what I made today

[Joan Simpson]

[Joan Simpson]

I thought I had this figured out duh!

[Mike Nolan]

I can't figure out what you're doing wrong, can you email a photo to me so I can check its size?

nolan at tssi dot com

[Joan Simpson]

I'm try again.

Attachments:

You must be logged in to view attached files.

[cwcdesign]

Nicely risen Joan!

[Joan Simpson]

I'm show you the bread before panned up still trying to figure what I am doing.

[Author]

Posts