Search:

I'm curious if you folks have similar practices, like that of what we do at work? Do you adjust your oven temperature depending on how long the bread has been in the oven?? Having virtually no...

If it were me, I'd also strongly consider getting some Diatomaceous Earth to dust over/around the outside of the sealed containers. Link below for further information :).
...

Interesting. I took a minute to browse the reviews for that scale. Describing your odds of receiving a functional scale as "a roll of the dice" might be generous. I don't know for sure, but Harbor...

Yep, they pretty much nailed it already. "Too young of dough." is what jumped out at me right away. Then, OCD ran down the list from there :tu.

Though we have only ran a few test doughs of rye in...

Just for kicks, I'm gonna take a wild "shot in the dark" and venture a guess...
Baked for 23 to 26 minutes, at about 380 degrees Fahrenheit? :hmmm:

Hehehe. It doesn't seem like it when you start out, but after gaining some experience, you too will realize that baking is the exacting science of the kitchen. Cooking is extremely forgiving of...

A few notes on the first pic you posted...

You might try dropping the oven temp 10-25 degrees (Fahrenheit). But in doing so, you may need to add some time to the bake.

May be off-base, but my...

Yes, could have been the weight (and consequently, spacing) of the dough balls. May have also been too much water or yeast. I'd be able to better diagnose it if I were to see it at various points in...

Ah, that would also make a difference. I'm not sure the exact "grade" of flour we use (all purpose/cake/whole). But due to the long initial rise, the sponge doughs usually need to be knocked down at...

One thing to keep in mind regarding bread machines: they are an enclosed vessel. From what I've read, you can't simply take a recipe for homemade bread baked in the oven, and make it in a bread...

Two days ago, I separated from the main chunk into the appropriate size, balled up, floured to prevent sticking, sheeted out, rolled into a loaf shape, and placed into pans... about 68,000 loaves of...

What were your rise rest & rise times? And I assume that it was something like "rise, punch down, rest, mix in additional ingredients, shorter 'proof' rise, bake?"

That makes sense. Reworking it to get the shape absolutely perfect would have fouled the texture, and possibly the rise & taste as well.

Looks tasty either way.

I figured as much on the grid pattern. I was referring to the "bunching" on the left end, towards the bottom of the loaf. If no foil was used: it is the result of how it was placed into the pan...

Do I see signs of tin foil as a pan liner to accommodate easy removal?

Saffron can still be had for relatively dirt cheap. You just have to have access. If you employ spice nepotism.

I went to high school with some people that were less than a generation removed from...

I bake bread! For a living, to boot. Although, at roughly 10k loaves of bread an hour, there's a slight bit more automation spread across me and more than a dozen other people than what it takes...