General beginner's questions
I suppose I should start with what I do, and move on to questions from there. I almost always use:
1:2:3 ratio (normally 200/400/600g).
100% white bread flour starter.
90% UK white bread flour (11% protein).
My starter never gets refridgerated, and I feed it once a day 1:2:2 - so it's very active. I'll normally feed it once, stir after 2 hours, then take what I need after 4.
1) Combine starter and water, mix to dissolve, then add flour. Mix then autolyze for 1-2 hours.
2) Hand-knead with salt for ~5 minutes, or until it feels right.
3) Oil a bowl, add dough, cover, and leave in the refrigerator for 12-48 hours.
4) Remove from fridge for an hour or two, then knead for a couple of minutes.
5) Fold the dough at 30-40 minute intervals, until it feels right (normally 3-4 times).
6) Shape and leave to prove on a tray, which normally takes around 1.5-2 hours.
7) Tray and all into a 250C oven, which is then reduced to 200C; ice-cubes go into a pan.
8) After 20 minutes, the pan is removed and the tray is turned.
9) After 25-30 minutes (when it's about to blacken), out onto the cooling rack.
Now, I've never heard much of a song coming from my bread, although I can hear light crackling if my ear is held close; how loud should a good loaf be? I'm very happy with my bread, this is just a curiosity.
I don't have a banneton, so when I 'shape' the dough, it tends to just slouch and spread. It tastes great, and I don't mind a shallower loaf - but I'm guessing that a banneton is a must?
The dough is refrigerated early because it fits in with my schedule (home, feed, mix flour, bed). By my (oft flawed) logic, there should be no negative effect, other than slower flavour development; less time before the fridge would mean less yeast/bacteria when it is in the fridge. Should I alter my schedule?
Any feedback, ranging from "that should work ok" to "Jesus Christ you're doing it all wrong" would be much appreciated.