Still struggling
70% Hydro Biga made with AP
Final doughs: Exactly the same was used for both breads.
-2.5G ADY
-369 H2O
-100G BIGA
-500G FLOUR
-450° in Dutch oven heated through to 450°
AP- (Store brand All purpose) Mix, autolyse (20 min),bulk (4Hr-doubled) and final (2Hr)
KA- (King Aurther Unbleached bread flour 12%P) Mix, autolyse (20 min),bulk (6Hr-doubled) and final (2Hr)
Weight before baking both were about 976G
Tell me what you see. When I use to make this the crumb was no where near the AP one and 90% better than the KA crumb. I swear all my notes say I used AP but I just can’t get the crumb like it used to be nicely open but not giant cavities.
I’m assuming the AP is very weak (can’t find numbers for it) which is giving me the tight crumb for it. But the KA is not right either I’m thinking it could have bulked longer (Rt)?
These were made in the DO because our home kitchen aid ovens have a cooling fan that run continuously so they can’t hold steam.
Yeast is fine, flour is fine, RT yesterday was fairly cool at about 64°f
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