First SD loaf - some disappointment
I'll post some photos when I get home but here goes. I used this recipe:
I haven't tried the NYT No-Knead recipe, although I've read some of the discussions on The Fresh Loaf along the way. Based on some questions from KipperCat about the amount of starter that should go in a sourdough conversion of the recipe, I decided to give converting this recipe to sourdough a try.
- 15 grams (1/2oz, 1 tbsp)of 90% to 100% hydration white flour starter or 12 grams of firm Glezer style starter or similar.
- 346g (12 oz, 1.5 cups) water
- 450g (16 oz, 3.25 cups) bread flour, should be stronger flour if possible.
- 9g Salt
I followed this recipe very close, the dough fermented about 14 hours, kitchen temps were in the low 70's and had doubled in that time frame. However it was still a shaggy mass. I proofed for about 5 hours in a Romertopf baker until doubled. I pput the baker ina cold oven at 450 for about 45 minutes, internal temp was 200. Crust was a very light brown, crumb was dense and chewy and nice sourdough taste. I was hoping for a more open crmub and better crust. Where di I go wrong ? I have noticed from other other recipes that some use AP flour instead of bread flour , will this make a difference in crumb, or is it all technique involved ?
Thanks for any help