Round 3 of the same recipe with mostly hydration changes.
- 346g HEB brand bread flour
- 346g Home milled hard red wheat
- 585g water
- 48g sourdough starter (50% home milled hard red, 50% water)
- 1 heaping TBS of salt
Problem 1: Just like the previous bake. Baked this loaf in 1 day. Had a major hiccup though, had to take the kids to swim team at right after I shaped my loaf. So, to play it safe, I popped the loaf in the refrigerator. I think? this had a negative impact on my crumb, because it seems like the faster warming outside of the loaf had bigger holes in crumb, than the inner parts of the crust which would have taken longer to warm.
Problem 2: My loaf was slightly too big for my romertopf, when I tried to close the lid, I couldn’t avoid pinching some of the dough with the lid.
Compared to the 55% and 75% hydration loaves, this loaf rose a lot more. Also, the dough was finally supple and extensible. Now… I am debating in my head whether or not the 55% and 75% loaves were underproofed. Even this loaf might have been underproofed, but the emergency trip to the refrigerator is complicating the analysis.
- 30 min autolyse
- fold in the bowl every 30 minutes or so for about 6 hours
- preshape, wait 20 minutes, shape and drop in to long banneton
- 30 minutes on counter, then into fridge while we were at swim team for 2 hours.
- Out of fridge and back on counter for 2 hours
- Preheated oven with romertopf to 550df
- dropped dough into romertopf with aid of parchment paper
- reduced oven to 450df stuck in oven and topped, cooked for 45 min
- Took top off and cooked for another 10 min.
- Cooled on wire rack for 8 hours before slicing.