I follow a recipe from the danish website:
Active starter (half water, half flour) -
Whole grain flour -
Wholemeal flour -
Normal wheat flour -
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):
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.