November 30, 2016 - 6:47am
hi bakers!
i have just made my sourdough batard loaf and the inside texture is tasty but rubbery like a crumpet inside i made the dough did 2 s&f in the space of 2 hours 30 mins intervals and then divided bench rest and then shape in baskets and then left over night in the fridge then scored it then baked at 250 and soon as bread went in i turn down to 210 c for 30 mins here is the recipe i used 1kg white shiption mill flour 700g water 200g sourdough 25g salt and 4 g yeast i am looking for very soft but chewy texture not like ciabatta bread here is a video to make it easier for you all to understand it better
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The first portion of the video you are mixing on speed "200". With few exceptions when there is a very high hydration dough that need intensive mixing - like a ciabatta, speeds "1" and "2" are employed.
Just curious why you are adding yeast. There is nothing wrong with a hybrid loaf, but I am wondering if that has anything to do with it. I am thinking that it is overproofing to give that texture. Are you getting good oven spring?
thanks for the replay I am using yeast because wanted to bake same day but I ended up shaping and placing in fridge for next day ye getting great oven spring thanks
They have a few different types.
organic white number 4