I have been baking with a sourdough starter that I like a lot. I mix it up in the evening, let it overnight in the oven (with a pilot light, lucky me!) and then mix it up in the morning. (Ankarsrum mixer, lucky me again) I rise it the second and third times in the oven too, and it takes about 90 minutes each time. Taste is great, but I would like it a little chewier. Would slower rising help make it chewier?
... or the entire thing?
The crust is pretty OK, I was looking for the crumb/body of the loaf to be chewier. I put a pan of water on the rack below, and do the first 10 minutes at 425 degrees, which gives a nice crust.
Maybe I need a higher gluten bread flour, as another poster has suggested
Bread flour will render a chewier crumb than AP. Bob's Artisan flour is 5gms of protein vs King Arthur's which is 4%, the same as their AP.
Thanks for the comment. I use an AP organic flour, probably 4 % but I will check, and try to get a higher gluten flour. I am in Canada so some of the US named brands I have not seen here.
add vital wheat gluten to your organic flour to up the protein content.
This link will help you calculate how much.
http://flourmath.bradfordrobertson.com/