These won’t be full posts on making the bread but just documenting how they came out.  This time I did try to do normal kneading method.  I don’t know again if my starter was up to snuff – though I did get good air holes in the final result.  Also I’m running low on bread flour so used some AP flour as well as some wheat flour.

Ingredients:

  • 300 g AP flour
  • 100 g bread flour
  • 100 g whole wheat flour
  • 360 g warm water
  • 200 g starter
  • 12 g salt

I did do an autolyse of the flour and water for about 45 minutes.  I then added in the starter and salt.  I proceeded to knead (Richard bertinet slap and fold method) for about 15 minutes.  It came together some but was still fairly sticky.  I use my oven proof setting for an hour and fifteen minutes.  I then laid on a flour surface and formed it into a boule.  This I placed in a bowl that had a well-floured kitchen towel.  I ended up putting it in the fridge after about 30 minutes because I had to run an errand.  I returned, removed from fridge and let it proof another hour or so.  I preheated the dutch oven at 500F and then baked for 15 minutes covered and an additional 20 minutes uncovered.

IMG_20200531_152910IMG_20200531_153002IMG_20200531_193308IMG_20200531_194006

The boule didn’t rise into a uniform shape as expected.  It had more of a slope around the sides.  The crumb also had much larger holes than expected.  This can be attributed to a number of things as seen here: https://thebreadguide.com/large-holes/  I believe mine was probably a product of underkneading and underproofing.  Oh well, it was still tasty and useful for lunches.  On to the next iteration.

-StewsCat

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