Bread - What are you baking today…..
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That doesn’t look bad at all old boy. Way better than my first effort which you’ll find a way back.
Your recipe gave way more than 70% hydration and sticking around 70-75% while learning worked well for me. I now do over 80% and prefer it. But you need a lively starter/levain for that.
My levain stands for somewhere between 12 and 16 hours so it is both ripe, but still young. Use that and even 85% hydration dough gets fat and wobbly.
Well done!
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As a high school teacher you would have been within you're rights to correct all of my sausage fingers typos in my last post. Shocking.
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As a high school teacher you would have been within you're rights to correct all of my sausage fingers typos in my last post. Shocking.
Have a look ar this before your next turn: https://bread-magazine.com/sourdough-bread-recipe/
It’s a bit wordy but it works for me.
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On another note… when you guys autolyse your flour, do you ever find that the amount of water in a recipe doesn’t get all the flour wet?
Yes… I mix by hand then... pincer method. Do you sometimes reduce water? It looks like flour in the US for example seems to have more capacitiy to absorb water then European flour. With Forkish Levain only recipes I usually to reduce the amount of water... minus 5-10 grams.
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I don’t reduce water. Unlike @Giles I took autolyse instructions too seriously. I’ve found a locally available source of spelt and wheat that has quite a high protein content and the spelt especially seems to suck the water in.
Both the recipes I’ve been tweaking these last few weeks have 70% hydration (plus the water in the levain so more like 73%), but the 700g of water isn’t enough to wet all the flour so I’ve added more, around 800g. The result (discussed a few posts back), has been a high hydration dough, that is fun to work with, a lovely moist crumb, but flatter loaves, as the dough spreads on the baking sheet meaningfully.
I’m prepping for a new bake and I’m working out what to do about it.
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Having watched that, my steam, scoring and the starter are all good. Shaping is possibly something I can improve, but I’m thinking it is the length of the bulk ferment that may be the major issue.
There is definitely oven spring happening but the loaves spread so much between the banneton and the baking sheet that the starting point is more diminished than it should be.
Nice video! Thank you.
