I started my first (and only) starter 2 years ago. I work full time and am obviously a novice.
I have developed a recipe that works well for my starter and my hours. It is a very small loaf but made free form rises beautifully. It has a nice chewy crust with a tangy moist crumb.
I like this recipe, but cannot seem to make the more 'cibatta-ish' types of bread. Can someone please critique my recipe and give me some guidance?
RECIPE:
6.75 oz starter (95% Bread Flour, 5% Rye at 100% hydration. Fed daily 3 times prior to using.
4 oz. water
Mix together and add quickly:
6.5 oz. K.A. Bread Flour
.5 Rye
.5 Gluten
1/2 tsp Diastatic Malt
Cover Mixing Bowl with plastic wrap and Autolyse 5 hours.
Then add 1 tsp sea salt and mix med speed but quickly.
Place in bowl, spray lightly with oil, cover tighly and place in refrigerator for approx. 24 hours
Bring to room temp for 1 1/2 to 2 hours. Fold, bench for 15 min., then shape. I place the loaf on a parchment round and enclose it in a misted 'tent' of plastic. I let it rise for 1 1/2 to 2 hours, slash top then slide the loaf (parchment too) into a 500 degree preheated La Cloche. I reduce temp to 450 and bake for 22 min. Then I remove lid, reduce temp to 375, and bake for another 22 min.
Suggestions, please.
Replies
And where I first fell in Love with Sourdough Bread!!! California Clam chowder and Sourdough bread!
Do you per chance have a photo of your bread? And would you mind if I convert your recipe out to grams so everyone can look at the hydration and percentages better?
Just looking at a couple of things. You have a pretty long ferment for a fairly large amount of starter.
Secondly it looks like the hydration of your dough is too low to be able to achieve big bubbles.
Terri
No, I don't have any photos. Maybe I will try to take some.
You may convert it any way you wish to make it more understandable.
Now, about the long ferment. As you noticed, it spends almost 24 hours in the frig. I do this in order to get the flavor that I want. And yes, I realize that the hydration on this particular loaf is lowish, but I don't want to change this loaf, I am very pleased with it. It is fairly high rising with a light to medium crumb and very good flavor. But I also want to be able to make a proper ciabatta.
Thanks,
Andrea