I have a no kneadking receipe using a Dutch oven that has great oven spring.
However when i am changing my method with an autolyse period, 2 fold, rise for 2 hours, i have a great tasting bread but their is definately not the same oven spring( in fact barely any)
I am following to the letter Jeffery Hamelman receipe in order to make sure that i have a point of reference to evaluate
My no kneading receipe is basically using a cup of liquid started for every 3 cups of flour, in the Jeffery receipe my ration of starter to flour not quite the same.
Is it simply that this technique has less spring? or I should modify the receipe with a higher ration of Levain/ starter?
Thanks in advance
Dan
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Replies
Hello Daniel,
You don't give any indication of how the recipe has changed other than the ratio of levain. Is the overall dough hydration also different?
The other possible factor could be the time from dough preparation to baking. How does this compare between the two methods?
If these are the same,then I would suggest that you persist for a few more bakes as it sometimes takes a little while to get your technique right when you try a new recipe or preparation method.
Good luck with your projects.
Farinam