Trying a darker crust
Now that I've been able to protect the bottom of my loaves well, I'm trying to get darker crusts without burning the bottom.
I still work with weak flour, the two loaves were my usual recipe, 1000g dough, 100% white flour, 65.03% water, 2.19% salt, 18.58% levain (100% hydration). Final hydration, 68%. Temperature in my refrigerator was about 9 ° C and in my kitchen during the day ranged between 21-24 ° C.
1st bread, was made as follows:
- mix (flour, water and levain) - 30 min "autolyse"
- add salt and mix (rubaud)
- coil folds every 30 min (total time of BF, 3 and a half hours)
- put in refrigerator for 14 hours.
- remove, pre-shape, bench rest 30 min, shape
- Final proof for 3 hours at the counter and 5 hours in the refrigerator, straight to the oven, bake for 20 min with lid and 35 without lid, temperature was 250º C from start to finish.
I found it overproofed, the dough degassed a little when I cut, not much, but it was perceptible. The dough was strange when I took it out of the banneton, even though getting in the refrigerator was difficult to cut, it was kind of soft, very soft. The bottom held up well and did not burn, I thought it was even lighter than the rest of the crust, could have baked even more. I do not know if it made a difference in the taste, that bread went to my mother's house and I did not eat it.
2nd bread, was made as follows:
- mix (flour, water and levain) - 30 min "autolyse"
- add salt and mix (rubaud)
- coil folds every 30 min (total time of BF, 3 and a half hours)
- put in refrigerator for 8 hours.
- remove, pre-shape, bench rest 30 min, shape
- Final proof for 4 hours on the counter and direct to the oven, bake for 20 min with lid and 20 without lid, temperature was 250 ° C from start to finish.
A friend came to visit us this weekend and said that he wanted to eat bread, so I had to speed up this bread a little so that it would bake before he left, as this one was baked first than the other, I used it to test how much it was going to change the bottom if I left the temperature at 250 ° C all the time. I let it cool for 1 hour and we cut it, it was very yummy and the crust was really very crispy. This bread had this strange opening again, as in my last post.
Happy with the results and tests of this weekend, probably this week I will have strong flour again and there will be other tests.
:)
Solano
Comments
Unless burnt to a crisp, you have my vote on darker crusts.
Good detailed write-up, good bake!
alan
Can't wait to try a darker crust again.
:)
and I wonder how that will feel as you now can manage 'weaker' flour anyway...
I also was trying for darker colour at higher temp but chickened out and went a bit lower and higher again...I loose my nerve too quickly and don't like the bread when it gets too, too dark....
Great looking bread! Kat
I'm anxious to feel the differences, it seems like it's been so long, hoping the store will have smaller packages, I know they have packages of 25 and 50 kilos, which are too big for my house.
I think I could have baked a bit more, a bit more darker. The doc.dough tip was crucial to this goal.
:)
I bake my bread at 220 C (430 F) for 35 minutes. But I do not bake in a dutch oven. I bake my bread in a loaf pan. I used to line a metal loaf pan with silcone paper, but have since gone to using silcone loaf pans.
So when it comes to the pre-shaping of the bread, I make loafs and put them in the loaf pans. I spritz the loafs with water when going into the oven.
You may have to turn the oven down after 10 minutes of baking as they may end up to dark.