last weeks saturday bread and pizza session
retried the raisin walnut sourdough recipe from my previous post. i am pleased with the results, however, i am still trying to achieve a better scoring and ear curl. i think i was slashing too deep. i will try the suggestions that i recieved from the discussion thread. thanks members of freshloaf!
next up at bat was another susan sourdough attempt. i made a mistake during the shaping phase which caused me to shape again and again and again. in doing so, nice bubblies were let loose. pooof....next time i will try to shape a better batard. even though the looks lack, the taste was on point. soft in the inside, and a nice exterior crunch. total time of the first and second proof = ~13hrs @ 86 degrees. this was double the recipe btw.
next up was another attempt at baguettes using anis method with sourdough starter. i am still striving for the nice crispy crusty explosive looking baguette. i 'think' it may have something to do with the flour. i am going to give the king authurs artisan flour a shot. supposedly its ~11.6 protein content. also, i forgot to turn down the temperature after placing the baguettes into the oven, i used KA AP which is around 13% protein?
next up is pizza using anis bouabsa mixing method. it is by far my favorite crust i have achieved to date. the only thing i would improve is using a starter for a little sourdough taste.