Somehow I lost track of the ingredients during mix....and I kept adding water during kneed...so I guess its very wet...Not sure if that is the reason but I have never seen my dough size increased so much....after 1.5 hours in the room (3 folding) then 9 hours in refrigerator
Hopefully the result turns out okay.
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now it becomes so hard to do final shape even after i keep adding flour to my hands....
I don't measure my ingredients, I just add water bit by bit until the consistency is to my liking. In my experience, it will still turn out nice if the gluten is well- developed and you're careful during the final proof. What are those nice black stuff in the dough?
hmmm...I'm still very new to baking so I want to follow different recipes ( as strictly as possible ) to see how different hydration / techniques impact the result...
I guess the problem with my dough is not hydration...I see the hydration doughs from others' picture/video. they are more dry outside, than mine. Somehow i feel the water is not absorbed fully by the flour in my dough.
The back things are sesame.
I divided the dough into two, I baked one just now. I put the other one in refrigerator after final shape and will bake tomorrow morning, I do this to compare results.
Then I made a few more mistakes when baking the first one...
1. I used a tray beneath the stone for making steam but I forgot to put in early. I put it in the oven TOGETHER with hot water right before i put in the bread. That didn't create much steam. The temperature dropped to 180 ℃ - 200 ℃ and it never came back to 230℃ (maybe because i was too slow and also the water somehow prevent temperature from raising.). as a result the bread didn't raise enough....
2, I feel my score was not deep enough...otherwise it should have raised more as well....
3. i was lazy to remove the tray (with water) out until last 5min. I think that's why the bottom of the bread is underdone...
I just tried a little...doesn't taste bad even with so many mistakes...this will be my breakfast tomorrow. and i will update for the 2nc bread...
Nice bold bake - bet it is tasty too! Well done and happy baking
The water in the tray can never go above 100 degrees C, and as a result, I believe it will make the oven run cooler.
yes i guess i have to be quickly when putting in the dough , to avoid the temperature drop down too much
awesome!
Good job!
update :
The 2nd batch (after a night's proof) has better texture, but it tastes really sour for me.
So neither of them is very successful. I think the biggest reason is because there was no good gluten after the bulk.