Mike Avery > wrote in
news:mailman.0.1114877070.78192.rec.food.sourdough @mail.otherwhen.com:

> That's a LOT of ascorbic acid - usually it's added in parts per
> million, or grams per hundred kilograms of flour. How concentrated is
> your ascorbic acid? If it is already fairly dilute, the numbers you
> mention might be on track, though they could confuse someone who went
> to their local health food store and bought pure ascorbic acid
> crystals.
>

I had a bottle of 1 gram Vitamin C torpedos made of Ascorbic Acid and
Rose Hips. I ground them to powder in my VitaMix. That's what I use. If
I'm making a 1-pound loaf, I juse just a pinch.


> If you crimp/roll too tightly, you'll get swirls in your bread. If
> you crimp/roll too loosely, you'll have separate layers of bread. The
> "OK" range is pretty wide. Again, you'll have to play with it.


Crimping is a good idea for keeping a boule tight, too. After tightening
the skin with the downward push during a spin, you can turn the boule
over and crimp the bottom.

As you can see from the photo in

http://www.yesalbum.com/index.php?album=Gonorio

My boule sprang in the oven not only at the top but also at the bottom,
in spite of the cuts I made in the top.

Next time, I'll cut vertically up the sides. It'll control the spring a
bit better.




>
> Hope this helps Hutchindi with his loaf forming for sandwich loaves in
> bread pans,
> Mike

I liked your bread technique, Mike. Sounds right to me.

I most appreciate breadpans for making sandwich / toast loaves,
particularly when the dough is wet.


Gonorio.