Starter feeding (day before bulk proofing) 1:1:1 with 15g rye starter at 7:00 a.m. and again at 2:00 p.m. and 1:1:4 with 5g starter at 9:00 p.m. All feedings were made with bread flour (17% protein).
On baking day I used 20g of Starter at 1:2:2 for bulk feeding for 4 hours.
The temperature during the above period of time ranged between 23º C and 26º C.
I used 410g bread flour, 265 ml water and 8g salt to which I added 80g Starter. I actually diluted the Starter in the water before adding it to the flour and salt mixture.
I did an autolyse for 30 minutes and then three stretch and fold sessions over the next four hours. The stretch and folds were about 10-12 the first two times and 5-6 the third time. Each time I used slightly wet hands and also sprayed the dough lightly with water. I preshaped the dough into a round using this technique, but this time using flour on the worktop and I let it rest for nearly one hour.
I then shaped it again into a boule and I placed it seam side up in a banneton floured with rice flour, I covered it with a plastic bag and I placed it in the refrigerator overnight.
The following day I tool the dough out of the refrigerator, dusted off the rice flour, scored the dough and placed it in a covered pot (not really a Dutch oven) in a preheated oven at 205º C. The dough was fairly cold at the time when I put it in the oven for baking. I sprayed the inside of the pot with water before putting on the lid. I removed the lid after 25 minutes and continued baking at 195º C for another 15-20 minutes.
This was the first time that I used 17% protein bread flour. Previously I used 12% protein flour. The end result was reasonable, however I notice that (a) the bread is rather bland tasting and (b) it was not baked as much as I would like, on the sides, but the top and bottom were well baked. It's very soft. I wonder if the flour that I used was the reason for this.
Is it much different from a bread with 12% in terms of flavor, texture etc.? Because I can imagine 17% is a bit overkill and that it results in a very chewy bread. Usually artisan bread is baked with 13-14%. I'm not saying you are wrong to do so, if it's tasty and good, go for it! I'm just wondering...
I also think you could bake your bread at a higher temperature, like 240-250°C, that way you get some really deep crust color and flavor before the bread starts drying out.
I don't think the flour is the issue, it looks slightly under-baked. I would suggest baking at 500F for 20 to 25 mins covered then reduce to 425/450 for 20 to 25 mins. I usually bake to an internal temp of 210F. Also I use a cast iron dutch oven, this creates steam without adding water. BTW what flour did you use at 17% protein. R
Taste-wise it didn't inspire me.
I prefer my previous efforts in so far as taste is concerned. I suppose you can have too much of a good thing, in this case protein content. The bread is unbranded and it was obtained locally.
I'll definitely try to bake it at a higher temperature next time and I shall also change to a lower protein flour.
I’ve never baked with 17% flour, but I have used King Arthur Sir Lancelot (high gluten) flour. I didn’t like the flavor or texture at all.
Dan