We started the process on Thursday evening, for baking Friday evening.
This time, we felt really good with our stretch and fold technique, so we added a pre-shaping step in our process, followed by a 30-minute bench rest.
After which we performed the final shaping and proofed in a banneton basket for two hours.
The dough rose well, and we used the banneton basket without the liner for added effect.
We preheated the Dutch oven at 500 deg F, baked with the lid on for 30 minutes at 475 deg F, and removed the lid to bake for another 10 minutes.
The scoring of the wheat stalk showed up much better this time, but there is some improvement to be made.
Sourdough #5: 60% hydration |
Our Baker's % for this loaf is:
60% Hydration
30% starter -- 100% hydration active starter, refreshed (fed)
1.2% salt
This was baked using Pillsbury bleached all-purpose flour.
This was our timeline used for loaf #4 and #5, and this gave us fresh bread just in time for dinner.
As you can see, bread making takes time, although the time is mostly hands-off.
There are more rest times than activities, as each activity takes no more than 5-10 minutes.
However, you do need to be around the house for the spurts of activity so this is best planned for the day where you can work from home.
Future Work:
- As we are having difficulty finding unbleached all-purpose flour during the pandemic, we are interested in finding out the difference in result when using bleached vs unbleached, and the different brands of flour (i.e. the different protein % from the different brands.)
- As we build confidence in handling the wet dough, we will be increasing the hydration from the current 60% towards 70-75% hydration to achieve a more open crumb texture and a thinner and crispier crust
- As we build confidence in recognizing the correct dough texture at each stage, we will not shy away from making bread on rainy days and will make adjustments to the hydration of the dough as needed
- As we build experience, we will be experimenting with mixing bread flour and whole wheat flour in the future.
- We will try a new timeline that will get us fresh bread by lunch time
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