Ive baked my first sourdough bread with a 1 month old active starter it came out ok but the crumb is more on the rubbery side then dry fluffy i used following recipe by lovely Abe:
Something like AP flour. Or a mix of soft flour and bread flour. Although having said that 12.7% is not too strong. Perhaps the issue is with the timing/fermention.
I did first mix (flour-water-starter) without the sea salt left it for about 30m using stand mixer mid speed, 2nd mix add salt mixed for about 3-4m low speed transferred the dough to lightly oiled bowl for 2.5 hrs did 2 dough folds in 50min and 1.40 hrs.
Transferred the dough to lightly floured surface left it for 15m .. for proofing i dont have either a banneton or couche so i used large bowl with kichen cotton towel cotted with flour dusting transferred the dough smooth skin bottom on towel covered it with large plate to proof for 2.5 hrs in temp of 72f - 23c.
For baking used duch oven pre heated the oven with pot ... pushed the dough slowly to the pot sprayed it with water to the oven 25m with lid on 15m without ..
This formula starts out at around 2 kilos and Hamelman recommends dividing into 4 or 5 400 gram batards or 2 larger loaves. From what I read you are putting the full 2 kilos into a dutch oven and extending the bake times. Please correct me if I am mistaken.
2 kilos is large single loaf so I might expect some challenges in getting the center to cook fully before the crust overcooks. Typically with larger loaves, especially in a dutch oven, I would consider starting the bake with a hot oven, bake covered for 12 - 15 minutes, remove the lid and bake for another 20 - 30 minutes or so. I'd then get the loaf out of the dutch oven and place it on the oven rack or on a baking stone, then turn down the heat to around 400 F and crack the oven door.
I would then start taking internal temperature measurements with an instant-read thermometer about every 5 - 10 minutes, shooting for around 210 F. I might then turn off the heat, open the oven door completely, and let the bread cool and vent for another 5 minutes.
I might also recommend that, if you are trying to bake the entire 2 kilos, you divide the fermented dough into two even portions and bake them individually. Follow Hamelman's directions and see if you end up with a better product.
Actually ive just followed have of the recipe 1 kilo
And it fits the Dutch oven i have 2 sizes of Dutch ovens 20 and 26 i used 20 and it fits perfectly ..
My electric oven temp goes up to 250c and it was pre heating with pot inside once i transferred the bread dough it was steaming hot i sprayed some water on smooth skin cover thr pot and in the oven
And i think the crumb is not under cooked its more of the texture thing as u mentioned maybe to much protein ?
As said im going with 12.7% with stone ground rye flour ?
I'm no mavin but to soften my crumb I use half my flour mass as Soft as Silk flour sometimes, that will cut the protein content greatly, and only knead with the stand mixer 6 minutes on second setting.
You'd need a lower protein. The stronger the gluten the more "rubbery" the texture. What is the protein percentage of the flour you normally use?
%12.7
Ill like something soft dry? What do you suggest
Something like AP flour. Or a mix of soft flour and bread flour. Although having said that 12.7% is not too strong. Perhaps the issue is with the timing/fermention.
How are you managing your proof? Are you going straight from your shaping to proofing then to the oven, or are you retarding your proof?
How about temperature control, from the final mix through the fermentation, and all the way up to getting it into the oven?
What flour(s) are you using?
Are you proofing in bannetons or couches?
These details may help us help you.
Jim
I did first mix (flour-water-starter) without the sea salt left it for about 30m using stand mixer mid speed, 2nd mix add salt mixed for about 3-4m low speed transferred the dough to lightly oiled bowl for 2.5 hrs did 2 dough folds in 50min and 1.40 hrs.
Transferred the dough to lightly floured surface left it for 15m .. for proofing i dont have either a banneton or couche so i used large bowl with kichen cotton towel cotted with flour dusting transferred the dough smooth skin bottom on towel covered it with large plate to proof for 2.5 hrs in temp of 72f - 23c.
For baking used duch oven pre heated the oven with pot ... pushed the dough slowly to the pot sprayed it with water to the oven 25m with lid on 15m without ..
Im using king Arthur unbleched bred flour
Hodgson rye flour.
Thanks for the update.
This formula starts out at around 2 kilos and Hamelman recommends dividing into 4 or 5 400 gram batards or 2 larger loaves. From what I read you are putting the full 2 kilos into a dutch oven and extending the bake times. Please correct me if I am mistaken.
2 kilos is large single loaf so I might expect some challenges in getting the center to cook fully before the crust overcooks. Typically with larger loaves, especially in a dutch oven, I would consider starting the bake with a hot oven, bake covered for 12 - 15 minutes, remove the lid and bake for another 20 - 30 minutes or so. I'd then get the loaf out of the dutch oven and place it on the oven rack or on a baking stone, then turn down the heat to around 400 F and crack the oven door.
I would then start taking internal temperature measurements with an instant-read thermometer about every 5 - 10 minutes, shooting for around 210 F. I might then turn off the heat, open the oven door completely, and let the bread cool and vent for another 5 minutes.
I might also recommend that, if you are trying to bake the entire 2 kilos, you divide the fermented dough into two even portions and bake them individually. Follow Hamelman's directions and see if you end up with a better product.
Please keep us informed of your progress.
Jim
Actually ive just followed have of the recipe 1 kilo
And it fits the Dutch oven i have 2 sizes of Dutch ovens 20 and 26 i used 20 and it fits perfectly ..
My electric oven temp goes up to 250c and it was pre heating with pot inside once i transferred the bread dough it was steaming hot i sprayed some water on smooth skin cover thr pot and in the oven
And i think the crumb is not under cooked its more of the texture thing as u mentioned maybe to much protein ?
As said im going with 12.7% with stone ground rye flour ?
This a picture of the bread
https://ibb.co/mHDv8R
I'm no mavin but to soften my crumb I use half my flour mass as Soft as Silk flour sometimes, that will cut the protein content greatly, and only knead with the stand mixer 6 minutes on second setting.
Do you mean extra fine flour ? AP
That is a brand of flour which I use in my challah to make them more light of crumb.