Im new to this site and sourdough breadmaking in general. I stumbled upon sourdough breadmaking on a danish website 2-3 months ago, but still I haven't made a satisfying result. My main goal is to make a whole grain bread which is light, have a moisty crumb and a crunchy crust.
I follow a recipe from the danish website:
Active starter (half water, half flour) - 310 grams
Whole grain flour - 30 grams
Wholemeal flour - 100 grams
Normal wheat flour - 340 grams
Water - 270 grams
Salt - 10 grams
It should be said that my active starter is indeed very active, and I have used it when it topped. It more than doubles over night (the red line is where the starter was just after the last feed):
First of all the dough becomes very sticky, eventhough I follow all the kneading "rules". Knead, rest for 10 min, knead a little, rest for 10 min..... etc. But it is so sticky that it is impossible to knead with the hands, so I have used my kitchen mixer. I know I could try with less water, but I was advised not to, beacuse I would get a more moisty bread if I didn't cut down on water (although I have cutted a little bit down on water from 300g to 270g).
After kneading I let it prove in the bowl for a couple of hours. Still it is
too sticky to take out of the bowl and put on the table and slash it to
see if it is ready, so I just go with my intuition on when it is done proving.
Usually I let it prove for 2½ hour. I fold the bread and tighten it up, and put
it in my proving basket.
After a couple of hours I gently turn around the basket and place the bread on a floured piece of cardboard and then slide the bread in the oven on my baking stone (marble tile). Then I quickly pour 1-2 cups of water in a tray in the bottom of the oven. The oven has pre-heated for app. 45 min to 230 degrees C. After 10-12 min, I turn the oven down to 210 degrees C.
What I experience is, that when I remove the dough from the proving basket, it flattens out. Although it rises in the oven, it does not raise enough, and I don’t get the big air pockets inside the bread, as I want to.
I get a very tasty bread with a fairly good crust, but still I don’t think the bread is light enough, i.e. it does not have these big air pockets inside the bread.
I really hope anyone has some ideas or suggestions, or maybe another recipe.
PS: I dont know why this post looks so weird with blue bars inside the text.