Need help figuring out what i'm doing!
Hello. i'm currentley working on a loaf but not really sure what it would be clasified as or where i can really take it. Its a 100% white loaf, with the addition of olive oil, malt extract and fresh yeast. The crumb is amazingly open, i mean you could litterly take a bite without tasting any bread..... and its soft, slightly chewy and packs bags of flavour. The crust, when out of the oven is like crisp filo pasrty but when cold it softens up. Lasts for absolutely ages but the problem is its ugly and because of the open crumb it lacks to struckure to hold itself up...infact i stacked a couple on top of eachother and ended up with a flat bread. Its impossible to shape so after 5 gentle kneads over 30 minute intervals i pour it onto the table, shape it and gently fold it twice and leave it covered on an oiled tray overnight in the fridge. I bake it 250 degrees C for about 15o minutes...it balloons in the oven but flattens like a souffle after a while.
Any body got any ideas on how to shape it...and is this recipe sort of like a foccacia?
780g 100% hydration - extremley active and warm
2980 - strong white bread flour
42g fresh yeast
120g olive oil
25g malt extract