For a first attempt and using a no knead method that looks pretty spectacular. Congrats!
You baked it in a long pan, I think? It is tough to get a wide open crumb with a wet dough in a tall pan. It simply doesn't have the strength to stand up under its own weight. If you want an open crumb you could try baking on a sheet pan next time, though that presents other challenges like the dough spreading too much.
do you think that not using the no knead method and having a dryer dough would help.
would a smaller tin help as the one I used was large, probably to large for the amount of dough
i know people use stones or Dutch ovens but at this point I don't want to spend to much on this til I find my feet a bit so it's flat tin or bread pans
If you want an open crumb, I'd stick with a wet dough and try the flat tin. You just may want to try folding it once or twice and shaping it fairly tightly so it doesn't spread all over the place.
As Dabrownman said, if you are shooting for a sandwich bread then it looks like you are right on track. It might be able to climb a bit higher if the dough is a little bit stiffer, but too stiff and the crumb is likely to get even tighter.
If you have a shop near you that sells second hand good, you might try looking there. If you decide you like using it but prefer a new one, you're only out a few bucks.
Or even cheaper, see if you know anyone who has one they seldom or never use, and borrow it.
For hydration do what Gordon says. The flour in the UK is very weak coppared to here so it takes much less water. In the US, a rough rule of thumb is that it can take 10% more water than UK flour. So when you see a US or Canadian recipe just take that amount of water out of it. You are at 65% now and that is about right for the UK
My daily SD bread has 285g of water for 500g flour and 150g starter - however 15 hours - mine get 10 at most, then it's stretch & fold, scale (as I usually make many daily), pre-shape/rest/shape/prove/bake... under 2 hours, so 12 in total - I can mix the dough at 8:30pm and its out of the oven before 9am.
More water will give you a bigger crumb - if that's your thing. (it doesn't sell well here in rural Devon) I use 12% protein flour too - yours ought to be fine with a little more water.
I'd probably bake it a little longer/hotter for a darker crust, but that's a personal thing - looks just fine inside!
especially for a first try! I am trying out sourdough too and frankly I'm jealous and encouraged at the same time! I will try out your recipe, thanks for sharing.
For a first attempt and using a no knead method that looks pretty spectacular. Congrats!
You baked it in a long pan, I think? It is tough to get a wide open crumb with a wet dough in a tall pan. It simply doesn't have the strength to stand up under its own weight. If you want an open crumb you could try baking on a sheet pan next time, though that presents other challenges like the dough spreading too much.
Thank you for response
do you think that not using the no knead method and having a dryer dough would help.
would a smaller tin help as the one I used was large, probably to large for the amount of dough
i know people use stones or Dutch ovens but at this point I don't want to spend to much on this til I find my feet a bit so it's flat tin or bread pans
once again many thanks for comments
If you want an open crumb, I'd stick with a wet dough and try the flat tin. You just may want to try folding it once or twice and shaping it fairly tightly so it doesn't spread all over the place.
As Dabrownman said, if you are shooting for a sandwich bread then it looks like you are right on track. It might be able to climb a bit higher if the dough is a little bit stiffer, but too stiff and the crumb is likely to get even tighter.
Good luck!
Many thanks attempt number 2 will follow in a few days lol
If you have a shop near you that sells second hand good, you might try looking there. If you decide you like using it but prefer a new one, you're only out a few bucks.
Or even cheaper, see if you know anyone who has one they seldom or never use, and borrow it.
I will probably get one soon, but I want to make sure this is something I will stick at lol
Tougher to get an open crumb with a tall pan and WW. It looks spectacular for a sandwich bread. Well done and
Happy Baking
Many thanks for your response, would mixture of flour help, give it more strength possibly
thanks
a bit more water since it is thirsty. Is this bread enriched?
So what is the recipe? We are guessing otherwise but you aren't far off
no not enriched
recipe
500 strong white bread flour
300 water
150 starter 100% hydration
teaspoon salt
mix til combined cover and leave for 15 hours
fold twice
shape
rest for 4 hours
bake 450/230 for 10 minutes
lower to 400/200 25 minutes
just looked at a similar recipe which had 50 gram/Ml more of water so may try that
For hydration do what Gordon says. The flour in the UK is very weak coppared to here so it takes much less water. In the US, a rough rule of thumb is that it can take 10% more water than UK flour. So when you see a US or Canadian recipe just take that amount of water out of it. You are at 65% now and that is about right for the UK
ive checked my extra strong bread flour it's 13.8% protein so quite high
yes from UK
My daily SD bread has 285g of water for 500g flour and 150g starter - however 15 hours - mine get 10 at most, then it's stretch & fold, scale (as I usually make many daily), pre-shape/rest/shape/prove/bake... under 2 hours, so 12 in total - I can mix the dough at 8:30pm and its out of the oven before 9am.
More water will give you a bigger crumb - if that's your thing. (it doesn't sell well here in rural Devon) I use 12% protein flour too - yours ought to be fine with a little more water.
I'd probably bake it a little longer/hotter for a darker crust, but that's a personal thing - looks just fine inside!
-Gordon
thanks Gordon, I'm going to be busy with all this new information. This forum is great people have been very helpful
thanks Gordon, I'm going to be busy with all this new information. This forum is great people have been very helpful
especially for a first try! I am trying out sourdough too and frankly I'm jealous and encouraged at the same time! I will try out your recipe, thanks for sharing.
Let me know how it goes, it was easy to make. Good luck