Hello everyone!
I made some alterations to a recipe for a friend that only has 000 type flour. Will it work, is the preferment quantity ok? Thanks in advance!
Preferment:
20 gr sourdough starter
90 gr white flour 000
90 gr water
Dough
600 gr white flour 000
350 gr water (+/- 20 gr)
14 gr salt
Hydration is 64 % - 67%
Final dough weight: 1150 gr
Steps:
Let preferment do its thing for 12 h
Autolyse 30 minutes
Mix and knead everything in bowl
Bulk fermentation 2h-2h30, SF every hour
Preshape, 15 min rest, Final shape
Final proofing 2h-2h30
Have a great weekend everyone!
Ade
The hydration here is 64%.
My bad, thanks!
If your starter is not two months or older 20 gram is to little `I would think.
Maybe 40 gram would be better.
I'll try it with 40 gr. Thank you!!
Your welcome.
and show use the result we love bread pictures.
Hello, hello!
Below are pictures of the loaf following the above mentioned recipe, with the suggested 40 gr of starter, 80 gr white flour + 80 gr water.
It is fluffy and chewy in the good way, a perfect vehicle for butter.
Now...lovely bread, but I would like to take a shot at guessing what went slightly not according to plan.
I think my friend might have either:
a. not proofed it enough
b. not degassing it and shaping it loosely (also, the proofing basket is the pyrex bakeware lined with towels, might not have put enough towels )
c. my friends have a wood stove oven and it's pretty picky. About 15 minutes after it went in, it hadn't rose very much and the deep cuts were just wide. And then we added another wood and I think that's were it kicked off.
d. maybe too deep scoring
e. all of the above
f. none of the above.
Anyway, having a great time exploring sourdough and this forum is just pure gold.
Have a lovely day.
Ade
Looks a nice loaf.
Working a wood oven is a whole separate skill set.
You need a lot of heat right from the start for a good oven spring.