Hi guys.
I tried to make a test to see the effect of different covered times as baking. The true is that I found little difference. Also true is that my test is flawed. And some of the differences I attributed to other factors. One thing I got: More time covered, more time uncovered to reach the same color.
First the stuff I think that flaws the test:
- Format - I made 2 "battards" and a boule with different weights (eye balled).
- Score - I did score different.
- Temperature - The oven was at max, but got a little cooler each open of the door.
- Diferentes "sheets" - two sheets and a combo cooker.
The formula:
- BF 40%
- WW 60%
- Water 83% (including flax water (1,5))
- salt 2%
- flax 2%
~12% of flour pre-fermented at 100% (1:6:6)
The usual, mix / rest / salt and knead / bulk with S&F / pre / shape / proof / oven.
If not all most of fermenting was at fridge.
I think the "ear" difference was due to the scoring.
Also the height difference i Think is more from shaping, the boule was not so tense.
Bread were delicious, very sour.
Those are they:
nside: (The one in the right is at end though so small in this picture) ( The order is 20min - 10 min - 30 min)
side by side:
What do you think?
HB
Lovely looking crumb.
I don't have a dutch oven so I can't really comment on your experiment. All i know is, you got great results!
Well done :)
I'm a happy novice home baker :)
As I said I see very little difference in the experiment, which goes along with a statement that I read a lot already. The steam is only needed at the first minutes of the baking.
Thanks.