Pan de Horiadaki- dmsnyder formula- first attempt
I baked this bread, using david's formula found here http://www.thefreshloaf.com/node/23828/sourdough-pan-de-horiadaki-quota-blessing-breadquot
I made the bread with some mistakes on the way: first, the dough was very wet (maybe I should have add 1T of flour??), I think I developed the gluten too much when I mixed it, I degased it more than I should have when I shaped it, the pan was too big for the given amount of dough ( I was certain that my pan is 8 inch, but in fact is 9 inch), I try to shape it really tight, and the skin fissured. I put the pan in the fridge, imediately after shaping, left it there for 12 hours, then 2 hours at room's temperature in the morning. I baked it with steam for 20 min, then without steam for 30-35 min. The crust darkened very fast, while the bottom remained kind of soft.
I halved the recipe, and I used 100g WW flour, 200g bread flour and the rest AP flour.
After all these, the result:
The crumb is soft and moist, but not very opened, the shape is asimetrical, as the dough didn't touch the pan all around. I also think the dough was not fully proofed when I baked it.
But the flavour is very very nice. The crust especially has a oily nutty aroma, and a smell that I adore. I will definitely make this again. I think I can do better than this. (I shaped a lot of boules lately, with great results... why I failed this time...I don't know, but it's annoying)
You can see in the picture below the dough after 12 hours+2 hours of proofing, and the fissured skin (the skin was fisured right from the beggining, when I shaped it, but the fissure became more evident after proofing time).