Two sour breads with quite long rises and about 20 to 30 percent barley flour, freshly milled. Not sure if the taste is different with freshly milled flour or whether the aroma in the kitchen after I grind up the flour makes me think the taste is better. Also, and this could be completely unrelated (not to mention that grammar police would not be pleased with a sentence that begins "Also, and"), but the breads I've made since milling my own whole grain flours have taken considerably longer time to reach a full rise.
I'll give both recipes below, one primarily whole wheat and the other about half bread flour. One caveat: I really liked the sour taste, but others in the household (well, one other, in particular) were not as pleased. For me, a long, slow rise is something to be thankful for and appreciate. But it is not a typical bread flavor.
Bread #84
This bread had barley, rye, and caraway seeds. It was approximately 30 percent freshly milled whole grain flour. I did a sponge phase overnight and then let the final dough rise the next night.
Sponge
101g starter
200g water
200g bread flour
This sponge is a regular for me. It is easy to mix together and it becomes a bubbly sponge either overnight or during a work day. I use it for all kinds of breads. I mix well, cover, and leave out on the counter, this time for almost 10 hours.
Dough
Add to sponge:
64g rye flour
115g barley flour
Both of the above were freshly milled
121g bread flour
8g caraway seeds
12g salt
126g water
Mix well, cover, and do four stretch and folds within the first two hours. I did mine about 25 to 30 minutes apart, but I've also done 15 minutes apart when I've been in a rush. It all works fine.
Left the dough covered and on the counter for 10.5 hours.
I then put the dough in the fridge for nine hours, but I would feel comfortable leaving it for up to 24 hours.
Baking preparation
Preheated oven to 450 degrees for one hour with the top of the la cloche on the baking stone. Big oops in that I might have cracked the oven door. Not sure. Maybe that was another baking episode or not even my fault. It's not a spring chicken anyway.
Oven time: 51 minutes, the last three uncovered.
Taste: Wonderful
Bread #85
A one-stage dough with mostly freshly milled whole grain flour. I should be wearing Birkenstocks and a cotton granny dress. I used a decently large amount of starter to account for the cooler, winter temperature in the kitchen.
400g water
100g starter
82g barley flour
410g whole wheat flour
11g salt
Love the smell of the barley flour right after it is ground. It has a combination of a hint of chocolate and baking pie dough aromas. I mixed and covered the dough. I did two stretch and folds, the first at 30 minutes and the second 40 minutes after the first. I had to be quite gentle because the dough was starting to break.
I let the dough rise for 27 hours - yes, for more than a whole day and night - though it was in a 63-degree room for part of that time. I then put the dough in the refrigerator for five hours.
Baking preparation
Preheat the oven for one hour at 470 degrees with the dutch oven inside. Baking time only 47 minutes, maybe because it was not the most impressive oven spring.
I was nervous about this one because the dough was breaking easily. Maybe I let it rise for too long. But the taste was really good and super sour. Worth trying again.
loaf of bread
Showing posts with label Barley. Show all posts
Showing posts with label Barley. Show all posts
Tuesday, January 26, 2016
Wednesday, September 2, 2015
Breads Numbers 79 and 80: Barley and Whole Wheat Combos
It feels good to begin to emerge from the last few months of fog and hectic activity. More on the horizon with travels and the Jewish holidays approaching, but somehow I am grounded again and home for a while, as if being here is antidote enough. I have not actually looked at nor posted anything on any bread forums for months, not even my favorite fresh loaf. With work of late resembling the Lucy and Ethel chocolate factory assembly line, only with more interesting work, though not as tasty, my time triage did not make space for conversing about bread or perusing anyone else's wisdom.
No, I have spent more time on art and language studying, giving myself credit for learning even though the learning is slow. The artwork is more therapy than the bread making; I never feel anxious about how anything will turn out, which is always the case with bread however experienced I become.
Barley and whole wheat - okay
Freshly milled flour can make up for many sins. It smells delicious as the dough comes together and it produces wonderful breads. The milling machine is a little noisy, but that's only for a few minutes while the grinding happens. It is cool to watch the flour magically emerge from the chute and fall into the bowl. I feel one step closer to nature, about the same distance I feel when shopping at the farmers market and talking to actual farmers (our market requires one present at each stall).
For breads #79 and 80, I made pretty much the same bread twice, two different ways, with the exact same results. Don't get me wrong, the barley and whole wheat breads tasted fine, but we've been spoiled. The bar is set so high when one eats homemade sourdough bread all the time that it takes quite a bit to be impressed. That said, these were fine, good-tasting, breads. Good breakfast of two slices with a little butter. I will finish the barley berries bag, but I won't rush out to purchase another.
Method
For both breads, I did a sponge and an autolyse phase before adding salt to mix the complete dough. Bread #79 had a long first rise of the complete dough. Bread #89 had an overnight sponge phase and 2.5 hour first rise. The ingredients were roughly the same (details below). I expected completely different results, but got pretty much the same bread. A somewhat dense crumb, decent oven spring (considering the proportion of whole wheat and barley flours), and a very nice crust.
Ingredients in total
water - 349g (384g)
starter - 173g (101g)
bread flour - 28g (64g)
barley flour - 94g (98g)
whole wheat flour - 350g (359g)
salt - 11g
sesame seeds on top (optional)
Bread #79 amounts are listed first and bread #80 amounts are in parentheses. Any small difference in amounts were due to my penchant for using all of the freshly-milled flour. Significant differences were due to the decision to use a rather large amount of starter for bread #79, but not for bread #80.
Instructions
Sponge
All of the starter
Water - 70g (201g)
All of the barley flour
All of the bread flour
Mix and cover. I left out overnight in a warm kitchen for bread #80. The sponge looks quite similar to a rye sponge. The sponge will get a little puffy and nicely bubbly, but not exuberantly so. Do not expect something like a sponge that all bread flour will produce.
Autolyse
All of the whole wheat flour
Water - 279g (183g)
Mix, cover, and let sit for about 20 minutes.
Dough
Autolyse
Sponge
Salt - 11g
Mix, cover, and do three stretch and folds, all 25 to 50 minutes apart. Let the dough rise and rest. It needs somewhere between 2.5 and five hours.
Dough texture warning
This dough is not as pliant as an all-wheat dough. It must be handled carefully as even a strong stretch and fold will cause breakage.
Once the bread has risen, I did one more stretch and fold, covered the dough, and let it rest for 15 minutes. Now, preheat the oven to 450 to 470 degrees. Again, I varied the temperature for these breads. It baked somewhat better at 470 degrees.
I preheated the oven with the baking stone and the top of the la cloche.
I shaped the dough following the 15 minute rest and put the dough in a well-floured brotform, which I then covered. Let sit for one hour. For bread #80 I sprinkled sesame seeds on top of the flour on the bottom of the brotform so that the top of the dough would be covered in sesame seeds. Worked like a charm.
Baking
I baked at 470 degrees, covering the dough with the top of the la cloche. I baked for a while longer for bread #80, which resulted in a better done interior. Total baking time was 47 minutes.
Nice. A solidly good bread. Not exciting, perhaps not to be repeated even, but good. This iswhat experimenting is about, learning and getting the full spectrum of possible results. Tomorrow, I will eat this bread for breakfast for the fourth day in a row and I look forward to that. Solidly good.
No, I have spent more time on art and language studying, giving myself credit for learning even though the learning is slow. The artwork is more therapy than the bread making; I never feel anxious about how anything will turn out, which is always the case with bread however experienced I become.
Barley and whole wheat - okay
Freshly milled flour can make up for many sins. It smells delicious as the dough comes together and it produces wonderful breads. The milling machine is a little noisy, but that's only for a few minutes while the grinding happens. It is cool to watch the flour magically emerge from the chute and fall into the bowl. I feel one step closer to nature, about the same distance I feel when shopping at the farmers market and talking to actual farmers (our market requires one present at each stall).
For breads #79 and 80, I made pretty much the same bread twice, two different ways, with the exact same results. Don't get me wrong, the barley and whole wheat breads tasted fine, but we've been spoiled. The bar is set so high when one eats homemade sourdough bread all the time that it takes quite a bit to be impressed. That said, these were fine, good-tasting, breads. Good breakfast of two slices with a little butter. I will finish the barley berries bag, but I won't rush out to purchase another.
Method
For both breads, I did a sponge and an autolyse phase before adding salt to mix the complete dough. Bread #79 had a long first rise of the complete dough. Bread #89 had an overnight sponge phase and 2.5 hour first rise. The ingredients were roughly the same (details below). I expected completely different results, but got pretty much the same bread. A somewhat dense crumb, decent oven spring (considering the proportion of whole wheat and barley flours), and a very nice crust.
Ingredients in total
water - 349g (384g)
starter - 173g (101g)
bread flour - 28g (64g)
barley flour - 94g (98g)
whole wheat flour - 350g (359g)
salt - 11g
sesame seeds on top (optional)
Bread #79 amounts are listed first and bread #80 amounts are in parentheses. Any small difference in amounts were due to my penchant for using all of the freshly-milled flour. Significant differences were due to the decision to use a rather large amount of starter for bread #79, but not for bread #80.
Instructions
Sponge
All of the starter
Water - 70g (201g)
All of the barley flour
All of the bread flour
Mix and cover. I left out overnight in a warm kitchen for bread #80. The sponge looks quite similar to a rye sponge. The sponge will get a little puffy and nicely bubbly, but not exuberantly so. Do not expect something like a sponge that all bread flour will produce.
Autolyse
All of the whole wheat flour
Water - 279g (183g)
Mix, cover, and let sit for about 20 minutes.
Dough
Autolyse
Sponge
Salt - 11g
Mix, cover, and do three stretch and folds, all 25 to 50 minutes apart. Let the dough rise and rest. It needs somewhere between 2.5 and five hours.
Dough texture warning
This dough is not as pliant as an all-wheat dough. It must be handled carefully as even a strong stretch and fold will cause breakage.
Once the bread has risen, I did one more stretch and fold, covered the dough, and let it rest for 15 minutes. Now, preheat the oven to 450 to 470 degrees. Again, I varied the temperature for these breads. It baked somewhat better at 470 degrees.
I preheated the oven with the baking stone and the top of the la cloche.
I shaped the dough following the 15 minute rest and put the dough in a well-floured brotform, which I then covered. Let sit for one hour. For bread #80 I sprinkled sesame seeds on top of the flour on the bottom of the brotform so that the top of the dough would be covered in sesame seeds. Worked like a charm.
Baking
I baked at 470 degrees, covering the dough with the top of the la cloche. I baked for a while longer for bread #80, which resulted in a better done interior. Total baking time was 47 minutes.
Nice. A solidly good bread. Not exciting, perhaps not to be repeated even, but good. This iswhat experimenting is about, learning and getting the full spectrum of possible results. Tomorrow, I will eat this bread for breakfast for the fourth day in a row and I look forward to that. Solidly good.
Wednesday, January 7, 2015
Bread #65: Arrowroot, Cornmeal and Barley Combine for Delicious White Bread
This bread is made mostly with white bread flour, but one quarter of the flour has a surprisingly tasty variety of flavors. Arrowroot flour, barley flour and cornmeal contribute to a not-at-all boring white bread that is topped with oats and caraway seeds.
Lovely crumb and delicious.
Ingredients
Sponge
95g water
62g starter
52g arrowroot flour
47g bread flour
20g barley flour
Mix and leave out covered all day or overnight.
Soaker
18g cornmeal
200g water
Mix and let rest for 15 minutes.
Autolyse
10g cornmeal
277g bread flour
Either split the water between the soaker and the autolyse, to do both phases at the same time. Or do the soaker first and add it to the autolyse mixture.
Mix, cover and let rest for 20 minutes to a half hour.
Dough
Sponge
Soaker
Autolyse
10g salt
Add everything, plus the bit of salt called for, and mix thoroughly.
Sponge overnight - but check the heat in the kitchen
Combine the sponge ingredients and leave covered on the kitchen counter either all day or overnight. Good thing I woke up before dawn while on a winter-break from work because someone inadvertently left on the heat all night (no accusations or crying over spilled milk as the kitchen was deliciously warm). In the warm kitchen, the sponge took 10.3 hours to get to a nice bubbly ripe state. I had expected the sponge to be ready somewhere in the vicinity of 9 to 11 a.m., but a peek before 7 a.m. revealed a weirdly warm kitchen for a winter morning and a sponge that was practically shouting I am ready to become part of a wonderful dough. Hurry up already!
I stayed awake to make the dough - promising myself a nice nap as reward. Vacation time at home is a precious and enjoyable treat. So nice to sneak a nap into the middle of a winter day, especially a nap with the dog.
Soaker and autolyse at the same time
Tell the sponge to hold its horses and prepare the soaker and the autolyse, preferably so that they are resting at the same time. I did not do that.
The soaker will need to rest for 15 minutes and only takes a minute to prepare. No cover is necessary. The autolyse should sit for 20 to 30 minutes and will require a few minutes of mixing to fully blend the flour and water. I did the soaker first and added it to the autolyse mixture. My autolyse did not incorporate all of the flour; it was very dry, but it still had some nice gluten development. I resisted the urge to add more water because the eventual mixing into the sponge possibly would supply all needed moisture. Cover and let autolyse rest for 20 minutes.
Dough gathers everything
To make the dough, put together the sponge, autolyse and the soaker. Sprinkle the salt on top and then mix thoroughly. This will take some effort; get those hands - wet first - in the dough. Do three stretch and folds over the course of 60 to 90 minutes. I did mine at 30-minute intervals. The dough developed nice strength. I covered it and let rise on the counter for two and a half hours.
Went to the farmers market, ate breakfast, read, and needed to cash in on that nap. I looked at the dough and it looked at me. It had risen well. We decided it needed to be shaped and take a hiatus in the fridge. This would take all anxiety out of the nap. I floured a cutting board, gathered the corners of the dough, and shaped it into a boule. I took out my handy round small wicker basket and lined it with a well-floured kitchen towel. On the flour, I dumped a nice sprinkling (no measure taken) of caraway seeds and oats. I put the top of the dough onto the lined bottom of the basket, covered, and placed the dough basket in the fridge for an uncertain period.
I left the dough basket in the fridge for several hours later - 6.7 to be exact.
Oven and dough preparation
Preheat oven and top of la cloche for one hour at 470 degrees. After the hour preheat, I took the dough almost straight from the fridge to the oven. Just a set of slashes on top and putting the dough on some parchment paper that was waiting on a baking peel.
I removed the parchment paper after 30 minutes, but kept the bread covered with the top of the la cloche for the whole time. The bread only took 39 minutes, not much for a boule at 470 degrees.
Yummy
Beautiful, loud crinkly sounds emanated from the freshly baked bread. It was gorgeous as well with respectable oven spring. The bread made a delicious breakfast the next morning. Great, great taste. And though the bread looked all white, it had some decent whole grain participation.
It was so good that I did not take the time to shoot some photos of its lovely, truly impressive, crumb. I just wanted to keep eating.
Ingredients
Sponge
95g water
62g starter
52g arrowroot flour
47g bread flour
20g barley flour
Mix and leave out covered all day or overnight.
Soaker
18g cornmeal
200g water
Mix and let rest for 15 minutes.
Autolyse
10g cornmeal
277g bread flour
Either split the water between the soaker and the autolyse, to do both phases at the same time. Or do the soaker first and add it to the autolyse mixture.
Mix, cover and let rest for 20 minutes to a half hour.
Dough
Sponge
Soaker
Autolyse
10g salt
Add everything, plus the bit of salt called for, and mix thoroughly.
Sponge overnight - but check the heat in the kitchen
Combine the sponge ingredients and leave covered on the kitchen counter either all day or overnight. Good thing I woke up before dawn while on a winter-break from work because someone inadvertently left on the heat all night (no accusations or crying over spilled milk as the kitchen was deliciously warm). In the warm kitchen, the sponge took 10.3 hours to get to a nice bubbly ripe state. I had expected the sponge to be ready somewhere in the vicinity of 9 to 11 a.m., but a peek before 7 a.m. revealed a weirdly warm kitchen for a winter morning and a sponge that was practically shouting I am ready to become part of a wonderful dough. Hurry up already!
I stayed awake to make the dough - promising myself a nice nap as reward. Vacation time at home is a precious and enjoyable treat. So nice to sneak a nap into the middle of a winter day, especially a nap with the dog.
Soaker and autolyse at the same time
Tell the sponge to hold its horses and prepare the soaker and the autolyse, preferably so that they are resting at the same time. I did not do that.
The soaker will need to rest for 15 minutes and only takes a minute to prepare. No cover is necessary. The autolyse should sit for 20 to 30 minutes and will require a few minutes of mixing to fully blend the flour and water. I did the soaker first and added it to the autolyse mixture. My autolyse did not incorporate all of the flour; it was very dry, but it still had some nice gluten development. I resisted the urge to add more water because the eventual mixing into the sponge possibly would supply all needed moisture. Cover and let autolyse rest for 20 minutes.
Dough gathers everything
To make the dough, put together the sponge, autolyse and the soaker. Sprinkle the salt on top and then mix thoroughly. This will take some effort; get those hands - wet first - in the dough. Do three stretch and folds over the course of 60 to 90 minutes. I did mine at 30-minute intervals. The dough developed nice strength. I covered it and let rise on the counter for two and a half hours.
Went to the farmers market, ate breakfast, read, and needed to cash in on that nap. I looked at the dough and it looked at me. It had risen well. We decided it needed to be shaped and take a hiatus in the fridge. This would take all anxiety out of the nap. I floured a cutting board, gathered the corners of the dough, and shaped it into a boule. I took out my handy round small wicker basket and lined it with a well-floured kitchen towel. On the flour, I dumped a nice sprinkling (no measure taken) of caraway seeds and oats. I put the top of the dough onto the lined bottom of the basket, covered, and placed the dough basket in the fridge for an uncertain period.
I left the dough basket in the fridge for several hours later - 6.7 to be exact.
Oven and dough preparation
Preheat oven and top of la cloche for one hour at 470 degrees. After the hour preheat, I took the dough almost straight from the fridge to the oven. Just a set of slashes on top and putting the dough on some parchment paper that was waiting on a baking peel.
Yummy
Beautiful, loud crinkly sounds emanated from the freshly baked bread. It was gorgeous as well with respectable oven spring. The bread made a delicious breakfast the next morning. Great, great taste. And though the bread looked all white, it had some decent whole grain participation.
It was so good that I did not take the time to shoot some photos of its lovely, truly impressive, crumb. I just wanted to keep eating.
Friday, January 2, 2015
Bread #64: Barley & Cornmeal Twist on a Whole Wheat Bread
A nice bread, a good bread, but not a wowsa experience. Still, a good bread for a breakfast with butter or jam and some tea or coffee. In my opinion, the barley flour perhaps muted the taste of the whole wheat. I'd be interested in any opinions about the addition of unusual flours and whole grain ingredients.
This bread was fashioned on Reinhart's multigrain hearth bread from his book Whole Grain Breads. I say fashioned because I got discombobulated (the Yiddish word fottottled is really more accurate) with all of his do-this-wait-five-minutes- and-do-that instructions. I literally took this dough into my own hands, and a nice bread resulted.
Instructions
Soaker
57g whole wheat flour
100g barley flour
70g cornmeal
171g water
5g salt
Biga
50g starter
197g whole wheat flour
150g water
In separate bowls, of course, mix up the soaker and the biga. Cover each and let each sit out on the kitchen counter all day or overnight. I let these sit for 14 hours as I am off from work all week - woo hoo! The biga had very little rise due to the cold kitchen, which is why I let it sit for extra hours after I turned on the heat in the morning.
Dough
16g whole wheat flour (because I ran out)
41g bread flour
5g salt
Add soaker and biga
Mix well. There was optional sugar - in the form of agave or honey - and fat - in the form of butter or oil - in the recipe, but I went plain. Truth be told, I think this bread would have been tastier with a wee bit of sugar substance. Another caution, if you will, is that the 86 percent of whole grains did not allow for the satisfying use of the windowpane test, which is a much better experience with a 70 percent-and-higher white flour dough.
After mixing, I kneaded for two minutes, rested for 10 (covered), and briefly kneaded again for one or two minutes.
Let rest covered for 30 minutes and did a stretch and fold, with three stretch and folds each 30 minutes apart. I then covered the dough and put it in the fridge. My daughter, home from school, wanted to shop and have lunch - with me. Ah.
Resting and dough preparation
Five hours in the fridge and I took out the dough and placed the cold bowl in a large bowl with very warm water. That heated up the cold bowl. I only left the bowls this way for 10 minutes or so, but I left the dough untouched for an hour.
I then did another stretch and fold, left the dough covered on a board for 15 minutes. I shaped the dough, put it on a well-floured kitchen towel, in a small wicker basket, and covered. I let the dough rest for an hour while the oven heated up for an hour.
A crack - oh no
At this point, I preheated the oven to 500 degrees for one hour with the top of the la cloche on the baking stone. I noticed a small crack in the top of the la cloche. More on that below. Reinhart advises a lower temperature, but I had already departed significantly from his process.
Just prior to placing in oven, I turned the dough onto an oven peel and did a cross slash on the top with a lame. A sharp knife will do. The lame is fancier, and not expensive, but I admit it was a gift from a dear friend; I did not run out to buy it.
At 30 minutes, I reduced the temperature to 460 degrees and removed the top of the la cloche. I let the bread bake for another 10 minutes. Total baking time of 40 minutes.
Result
Nice oven spring. Small loaf. Great crust. Good taste.
Post script
With my next bread, essentially a repeat of bread #35, but with cornmeal and whole wheat, the crack in the top of the la cloche went from hairline and about two inches long to about six inches long and a bit more than hairline at the bottom, where it started. I don't know what happened. I always preheat this clay object with the oven. I do remove it and I have never just let it cool down inside the oven. I'm a bit anxious to use it again, but also sad, honestly, because it is such a divine tool for making wonderful breads. I will have to seek out advice about whether it can be repaired.
This bread was fashioned on Reinhart's multigrain hearth bread from his book Whole Grain Breads. I say fashioned because I got discombobulated (the Yiddish word fottottled is really more accurate) with all of his do-this-wait-five-minutes- and-do-that instructions. I literally took this dough into my own hands, and a nice bread resulted.
Instructions
Soaker
57g whole wheat flour
100g barley flour
70g cornmeal
171g water
5g salt
Biga
50g starter
197g whole wheat flour
150g water
In separate bowls, of course, mix up the soaker and the biga. Cover each and let each sit out on the kitchen counter all day or overnight. I let these sit for 14 hours as I am off from work all week - woo hoo! The biga had very little rise due to the cold kitchen, which is why I let it sit for extra hours after I turned on the heat in the morning.
Dough
16g whole wheat flour (because I ran out)
41g bread flour
5g salt
Add soaker and biga
Mix well. There was optional sugar - in the form of agave or honey - and fat - in the form of butter or oil - in the recipe, but I went plain. Truth be told, I think this bread would have been tastier with a wee bit of sugar substance. Another caution, if you will, is that the 86 percent of whole grains did not allow for the satisfying use of the windowpane test, which is a much better experience with a 70 percent-and-higher white flour dough.
After mixing, I kneaded for two minutes, rested for 10 (covered), and briefly kneaded again for one or two minutes.
Let rest covered for 30 minutes and did a stretch and fold, with three stretch and folds each 30 minutes apart. I then covered the dough and put it in the fridge. My daughter, home from school, wanted to shop and have lunch - with me. Ah.
Resting and dough preparation
Five hours in the fridge and I took out the dough and placed the cold bowl in a large bowl with very warm water. That heated up the cold bowl. I only left the bowls this way for 10 minutes or so, but I left the dough untouched for an hour.
I then did another stretch and fold, left the dough covered on a board for 15 minutes. I shaped the dough, put it on a well-floured kitchen towel, in a small wicker basket, and covered. I let the dough rest for an hour while the oven heated up for an hour.
A crack - oh no
At this point, I preheated the oven to 500 degrees for one hour with the top of the la cloche on the baking stone. I noticed a small crack in the top of the la cloche. More on that below. Reinhart advises a lower temperature, but I had already departed significantly from his process.
Just prior to placing in oven, I turned the dough onto an oven peel and did a cross slash on the top with a lame. A sharp knife will do. The lame is fancier, and not expensive, but I admit it was a gift from a dear friend; I did not run out to buy it.
At 30 minutes, I reduced the temperature to 460 degrees and removed the top of the la cloche. I let the bread bake for another 10 minutes. Total baking time of 40 minutes.
Result
Nice oven spring. Small loaf. Great crust. Good taste.
Post script
With my next bread, essentially a repeat of bread #35, but with cornmeal and whole wheat, the crack in the top of the la cloche went from hairline and about two inches long to about six inches long and a bit more than hairline at the bottom, where it started. I don't know what happened. I always preheat this clay object with the oven. I do remove it and I have never just let it cool down inside the oven. I'm a bit anxious to use it again, but also sad, honestly, because it is such a divine tool for making wonderful breads. I will have to seek out advice about whether it can be repaired.
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