The real deal.
I've baked about a dozen loaves out of Ken Forkish's FWSY and as he suggests in the equipment section a 5qt dutch oven produces a flatter loaf. I've been unable to get his splits and ears and my loaves are shaped more like saucers. He specifically states that a 4qt pot works better for this. And while I could order one, I'm lazy, so I thought, "What if I scale up the recipe to 1500g flour for two loaves?" And I now have a rather large amount of dough retarding in the fridge for a bake tomorrow morning.
Pleased with my progress so far but would appreciate some advice on odd shape. Bread is 60% hydration and from own starter. Oven spring is ok but I am getting bursting out from base on a pizza stone. I am tipping out dough from round basket onto heated stone before baking. The edge bursting out is the bit of the dough which touches the stone first as I tip the basket away from me.
I recently tried Susan of San Diego’s Ultimate Sourdough – one small loaf. I used 25g Stoates stone-ground organic rye flour (instead of the whole wheat) and 225 g. Gilchester organic unbleached white bread flour, 12 g starter and 175 g. water,5 g salt . I followed the method exactly but with an overnight proof in the frig. I’ve been making different sourdoughs for quite a while now but this was the best I’ve ever made with a superb deep flavour .
So good in fact that next I doubled the recipe and made one large one – 60 g. rye, 190 g.
No matter what I try, the blade ends up dragging through the dough rather than cutting into it. Have tried several different blades, angles, etc. Does that mean there is an issue with the dough? Any thoughts are greatly appreciated.
I'm going to try my first Hamelman recipe today, the Vermont Sourdough which is nearly 40% levain. The levain is 125% hydrated and the flour 90/10 AP/Whole Rye. Like most recipes in the book, this one instructs the baker to use a spiral mixer. I intend to hand mix. Any advice on converting this to a hand mix strategy would be great:
My FWSY overnight blonde sourdough overproofed (volume increase 5X+) and is way too sticky to handle successfully. Any ideas what to do with this dough?
I've been baking sourdoughs for a few months now and have a question on the crust of the bread. I use the dutch oven method and I noticed that the crust on my sourdoughs are really hard. Either I bake it until dark brown or light brown, the consistency of the crust does not change. Slicing it can be a workout and at first I thought perhaps my bread knife was just dull.