I'm on my 9-10th loaf ever so still very new to the bread making world-
stickig to one recipe until I get it right-
tartine recipe with a baharain starter
ive tried a couple different hydrations
85% / 75% / 79%
and
both lava rocks and cast iron pot technique----
and extended proofing time from 2-4 hrs.... everything in between...
but all the loafs come out the same-
no expansion for ears and a kind of wet feeling crumb and a thin (way too thin) crust in my opinion---
Im preheating the oven to 500 for at least an hour- lowering it to 450ish once it starts ---
and in total cookig it for about an hour total- 50-65 min-
any tips?? Check out the pic!!
and the crust looks lovely too from what I can see around the edges. Really? A thicker crust? Let the skin of the shaped loaf dry longer, expose to more air before baking sooner. That may involve getting into a dry dusted banneton sooner. Or try steaming longer. (this lowers the temp more and longer.) Or cut back on fats and/or dairy in the recipe. Change only one variable at a time to find out what works.
What's in them? You might want to simply try not using any steam and a lower temp for baking.
As far as what's in them-
bread,spelt,rye, water, salt, starter.... but the crust is as thin and two sheets of paper--- my wife loves it--- but I'm trying to duplicate a Boole from denver - had tons of bubbles- thick crust/ sooooo good!!! Lasted for 2-3 days on the counter--- mine dry up in 24 hrs....
what is meant by dry dusted banneton?? I have been flouring my banneton / alot/ because it got stuck once with my hi hydration dough.... should I use a lot less flour?? In the Banneton--
i
thabks for your reply!
Well, first I wrote just banneton. Then I got to thinking maybe it wasn't dry enough, important so I typed dry... then got to thinking that could also mean naked and dry so I added dusted. Less flour, gosh no, go for the full dusting of loaf and banneton for lots of insurance against not sticking.
So, you're trying to duplicate a loaf from Denver, the mile high city. (higher elevation too?)
I just made two loaves in the opposite order 55% rye, spelt bread flour.... well it ran sideways in the oven after turning it out. So the 2nd loaf went into a form to hold it up. Came out much nicer but needed longer to bake. The longer bake had the thicker crust. hmmm. It also didn't have flour on it but was full stuck with green pumpkin seeds. I buttered the form and stuck seeds on it then laid in the dough and sprinkled and pressed down the seeds over the visible surface. it rose with a little separation between the seeds and tore itself an small ear but that closed up when it cooled. maybe oil on the surface makes for a thicker crust setting it sooner in the oven... worth a try. Get hands oily and pat the surface a little bit.
OH, just thought of something... try using a cold banneton and a long retard with the dough. That might give a thick skin for a thick crust. Just that one change. :)
maybe oil...
herrs my process
mix dough 3-4pm previous day - slap and fold 10 min- then simple folds insode the bowl every 30 min till midnight---
then its into the fridge till morning -
fold / rest / fold / banneton / proof (2-3hrs)
bake !
i think somewheres my process goes wrong.
into the fridge sooner, long before midnight? Say about 4 hours after mixing up the dough when it just starts showing signs of puffiness.
(interesting how one thread often leads to similar discussions on other threads)
http://www.thefreshloaf.com/comment/385382#comment-385382
Letting the wet sticky dough rest and develop a "skin" drying a bit before placing into the floured banneton. :)