A sourdough newbie...
Hello. I have just stumbled across your wonderful website and had several questions...
I have been using the following recipe :
350 grams starter, 250 grams filtered water, 25 grams olive oil, 500 grams bread flour (KA AP), 10 grams sea salt
I usually feed my starter a couple of times prior to mixing my dough. I will mix by hand in a glass or plastic bowl and let rise 12 hours. When I try to stretch and fold my dough, it always seems too wet so I end up adding a fair amount of flour to try to shape it up. I have scaled back the water by 50 grams but the same thing happened. I am unable to form a good, tight ball and when baked either on a cookie sheet (425 degree convection oven preheated) or in a dutch over (425 degrees oven preheated), I get a relatively flat loaf with some small bubbles. I bake usually for 45 minutes.
I have read The Best Sourdough Recipe by Maurizio Leo but have not tried it yet. What he does is way more complicated than what I am doing and perhaps that is my problem.
How can I get my dough to hold it's shape better prior to baking?
How can I get my crumb with more air in it?
On another note, do any of you have experience in using a gluten-free sourdough loaf? My wife has allergy to wheat and yeast.
Forgive me for my ignorance but I am just starting my sourdough quest! Thanks and Happy New Year!