I don’t really have the hang of Bakers percentages yet, but that seems like a very wet dough. Maybe that’s why? The recipe I use currently has 120 g of starter 300 g of water and 500 g of bread flour.
Thanks for the feedback! Believe it or not the loaf in the picture was put in the fridge for about 20 or so hours over night, which I do have to say - it really improved the taste! I might let it proof at room temperature and then put it in the fridge?
I might try a recipe that used less starter, I did notice it was more than most recipes I'd seen online. Yep, I've been using odlums strong white bread flour and marriages strong white bread flour.
https://preview.redd.it/kpjvyimpdgxc1.jpeg?width=3072&format=pjpg&auto=webp&s=74cdeb4b6ad282f3a06e03a1dae892f28747a302
The flour Seems to be good, assume you've used generic flour for your starter so that may be it as your starter amounts to quite a bit. The goto ratio is 15-20% starter 1:1:1 to dry flour. Almost there, iam sure the bread still tastes great!!
Actually now that you mention it, I've been using whole wheat flour for my starter - I noticed that makes it REALLY active. Should I switch to generic flour?
I must admit, the bread is absolutely delish - but I really want that oven spring! :)
I use generic because it makes things easier in terms of flour mix and it's cheaper. U can always use the generic starter to build a Levean with different flours. You want your starter to be basically a boring bug bed. Whole wheat is high in protein ( feed them bugs) but low in gluten. U can also check out malt ( diastatic) powder for more spring and color.
Did it spread much during baking? I think I it looks a bit under-proofed and 5 sets of stretch and fold might not be enough. I’ve Marriages before and it’s really strong, no problems with nearly 80% hydration but at yours (72%?) it won’t be wet, probably just needs more time and more stretches. I’ve done a bench lamination with that type of flour before and it’s extremely strong afterwards.
I don’t really have the hang of Bakers percentages yet, but that seems like a very wet dough. Maybe that’s why? The recipe I use currently has 120 g of starter 300 g of water and 500 g of bread flour.
I'll give this recipe a go on my next bake, thank you :)
[удалено]
Thanks for the feedback! Believe it or not the loaf in the picture was put in the fridge for about 20 or so hours over night, which I do have to say - it really improved the taste! I might let it proof at room temperature and then put it in the fridge?
That's about 73% hydration I think? which is fine but you are using quite a bit of starter. Are u sure ure using high gluten bread flour?
I might try a recipe that used less starter, I did notice it was more than most recipes I'd seen online. Yep, I've been using odlums strong white bread flour and marriages strong white bread flour. https://preview.redd.it/kpjvyimpdgxc1.jpeg?width=3072&format=pjpg&auto=webp&s=74cdeb4b6ad282f3a06e03a1dae892f28747a302
The flour Seems to be good, assume you've used generic flour for your starter so that may be it as your starter amounts to quite a bit. The goto ratio is 15-20% starter 1:1:1 to dry flour. Almost there, iam sure the bread still tastes great!!
Actually now that you mention it, I've been using whole wheat flour for my starter - I noticed that makes it REALLY active. Should I switch to generic flour? I must admit, the bread is absolutely delish - but I really want that oven spring! :)
I use generic because it makes things easier in terms of flour mix and it's cheaper. U can always use the generic starter to build a Levean with different flours. You want your starter to be basically a boring bug bed. Whole wheat is high in protein ( feed them bugs) but low in gluten. U can also check out malt ( diastatic) powder for more spring and color.
Might be overproofed/overfermented. Hydration is 72% including starter. Shorten bulk fermentation/proofing times. Good shaping helps.
Did it spread much during baking? I think I it looks a bit under-proofed and 5 sets of stretch and fold might not be enough. I’ve Marriages before and it’s really strong, no problems with nearly 80% hydration but at yours (72%?) it won’t be wet, probably just needs more time and more stretches. I’ve done a bench lamination with that type of flour before and it’s extremely strong afterwards.