The dough was nice...knead by hand with Bertinet method. Hydration 80% long bulk fermentation. Everything seemed to be going well...but it did not happen.
When I put the bread on the shovel the canvas was glued to the mixture and to remove it I ruined the dough. Amylase activity of flour too high?With patience and a knife I removed the dough from the canvas.
A little underproof...good ovenspring and good sourdough.
Recipe
wheat flour ( tipo 1 ) 50%
Spelt 20%
Durum wheat 15%
Buckwheat 10%
Water 80%
Starter 20%
Salt 2%
I varied the forming ... bad result, I have incorporated the flour as you can see in the photo.
I did not miss anything :-)
Shame because the taste is remarkable.
Gaetano
Ciao Gaetano,
The crumb looks beautiful, and I bet the taste is really complex with all the flours. I agree that it looks underproofed. I think that durum, and to a lesser extent, spelt tend to ferment more quickly than wheat, so maybe you experienced some breakdown of the gluten while proofing on the couche. I wonder if scoring the top might have helped, too.
-Brad
Thanks for your suggestions. Very interesting your analysis. Last night I made even the bread...I'll tell you soon.
Gaetano
The crumb looks great :)
Pretty good mistake!
Hope it goes better next time.
Ru
Thanks, i know went better this time :-)
Gaetano
The crumb looks great, and I bet the bread was tasty.
Please describe the "canvas" you're using. I make high hydration bread and understand how sticky the dough is. I've used a linen towel, and was astonished that the dough did not stick at all. I normally use a bannetton floured with rice flour. Rice flour, in my experience, is far superior to wheat flour for handling wet dough.
-Dave
Thanks Dave, valuable advice. I want to try linen towel and rice flour.
My canvas is cotton.
Gaetano
Gaetano:
I've used cotton towels in the past as a couche for making batards. I take 2 towels and tightly roll them into cylinders. I then bind the towels together at the ends with rubber bands. I place the assembly on a cutting board, and then slightly open the towels to form the couche. I then flour them liberally with rice flour (I had troubles with wheat flour straight away). There may be some pictures of this approach in my early blog posts, I forget.
Anyhow, a couple of years ago I asked for a linen towel as a birthday gift ... in the interim, I bought a cast iron dutch oven and went away from batards and started making miches in the dutch oven. I did try the linen not long ago, I put it in mixing bowl, and put the dough right on it. I know I said it before, but I was totally astounded that the dough simply rolled out of the linen.
Regards-
Dave