Hi Guys n Girls
Am new to this so im not goint to give you all the information you will need but i will try my best.
I have a 3 week old starter which seems to be doing all the right things
i made my first loaf with the follow measures
300g starter
500g strong flour
10g salt
230ml warm water
Mixed for 7 mins on full power in kenwood
proved overnight
shaped and put in basket and left for 4 hours
put on to hot tray and cooked for 30 mins
taste was unreal but texture was a bit doughy
second loaf was as heavy as a connon ball as i reduced water to 200ml
Am i mixing too much not enough ? too much water ? mixing times wrong ??
Any help i would apprieciate
Thanks
Adam
Category:
Replies
You have to keep your leaven active and refreshed for your mix. Is it stiff dough or liquid? Desired dough temp for your final mix is around 25C to help the yeasts along, then you can retard as you like. Is you final dough quite firm/dry? I find wetter is better, a litle easier for the yeasts and gives a softer more open crumb. You can also add a tiny bit of diastatic malt and a tblsp of olive oil, but it sounds to me that either youre not waiting long enough or you leavens not 'peaking' when you make your mix. Also temperature and steam in the oven are factors.