Because I did not want to throw out some left over starter, I made Flo's 123 formula. I thought it turned out pretty good. Loaf got cut before I got a pic, but have pics of what was not consumed. Every body here rated it good, but to me it didn't have the degree of sour tang to it that I like. Crust was definitely chewy and the crumb was chewy also. Overall it was a good bake.
Formula:
250 grams White Starter (67% hydration)
498 grams Water
747 grams White Bread Flour
18 grams Salt
Baked at 450 degrees on convection for 20 minutes covered with a aluminum pan. (Thanks Susan)
Removed pan and baked another 20 minutes. Didn't turn oven down, which next time I will turn oven down to 425 after 20 minutes. Looking forward to the next time.
I put the good things first The Sandwich with a cup of tea. I have to say it hit the spot.
crumb shot:
crust shot: I'm happy with the aount of oven spring I got.
Crust Shot: Other side
This was a good bake. Just need to work on shaping a bit. Practice makes perfect,
Ray
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bake with steam ?
anna
Thank you Anna,
I didn't use steam. I covered with an aluminum pan similar to what Susan in San Diego does. I just had to buy a new oven, so I am leary of trying to steam it.
I am going to try to retard it next time to increase the sourness.
Ray
very very nice.