Well I am new to the site but here goes with a couple of questions. Hope I am in correct forum group and problems not to basic.
When I have a well rised dough, formed as I want double size after knock down and shaping, two issues.
1 if I slash dough it immediately sinks like a pricked ballon and when placed in oven with steam tray does not get a final rise, this was using a french bread dough.
2. Using a multigrain formed as a round, again the slashing did a little falling, when baked was a good loaf but yet again no rise in oven.
I have an old aga and check temp with hanging thermometer.
The whole grain was baked with tray on floor of oven, produced a great under crust and I sprayed loaf with water before bake and sprayed sides of oven for some steam. Just did not get any oven rise on loaf.
The french bread I placed in middle of oven with tray under neath. Just before closing door I poured boiling water in tray and got great steam. The bread was great crust, fallen from my slashes and did not rise. Flavour was great as was crust. I did a cold ferment on dough for 20 hours before warm rise and shaping.
Well there you have it. Probably trying to do things running before I can walk and a can of worms opened....
All comments good and bad fully welcome.....john
When I have a well rised dough, formed as I want double size after knock down and shaping, two issues.
1 if I slash dough it immediately sinks like a pricked ballon and when placed in oven with steam tray does not get a final rise, this was using a french bread dough.
2. Using a multigrain formed as a round, again the slashing did a little falling, when baked was a good loaf but yet again no rise in oven.
I have an old aga and check temp with hanging thermometer.
The whole grain was baked with tray on floor of oven, produced a great under crust and I sprayed loaf with water before bake and sprayed sides of oven for some steam. Just did not get any oven rise on loaf.
The french bread I placed in middle of oven with tray under neath. Just before closing door I poured boiling water in tray and got great steam. The bread was great crust, fallen from my slashes and did not rise. Flavour was great as was crust. I did a cold ferment on dough for 20 hours before warm rise and shaping.
Well there you have it. Probably trying to do things running before I can walk and a can of worms opened....
All comments good and bad fully welcome.....john