Evening from sunny Britain..
Here's my second attempt with increased WW (about 15%) and increased hydration:
BP: flour 100%
That really looks great. I think I need to bake my breads a bit longer to get the coloring as dark as yours!
I have a quick question regarding the hydration - do you do the math excluding the levain? I find it frustrating that the BBGA guidelines seem to suggest that the formulas be based off of the total ingredient list, including the flour and water making up the levain whereas Chad's book goes for the simpler approach and treats the levain separately for formula purposes. The reason I find it frustrating is because I'd like to use one single spreadsheet so I have a better understanding of hydration, starters, etc., but that does not seem possible when bakers give some formulas with the entire levain included in the total formula dough and some people give formulas with the levain's individual components included in the total formula.
Yes, it's a combined BP. I know it can be frustrating when the only source for a recipe is a combined BP, but on my blog, I show the dough formula so you can work out the split of % from that. If I was you I would stick to keeping them separate and build your spreadsheet that way.
Here is the spreadsheet. If you use 70% hydration in the basic formula (and change the dough weight [TDW] to 1920 grams) it tracks what you came up with. I kept it at 75% hydration though, and 1970 grams (TDW) to match the book as a default.
I think this will be helpful for anybody who wants to increase the levain, increase the hydration or change the total dough weight.
I think I see the colander holes in the that crust too! WELL DONE!
Hmm, that sounds like a great idea....does dough stick to a colander? Seems hard to flour a colander, but is it necessary to flour or oil for a dough this wet?
dabrownman! Not sure where the colander idea came from, but it's funny lol
I'm using a proving basket with a 'colander' design in it. It's not what I ordered (I think), but I guess it'll do. I don't like using a metal bowl for overnight proves...
Ah, I don't think a colander would work. Plastic or metal, I think the wholes would cause the dough to stick.
Very nice crust & crumb, well done.
I WISH TO JOIN OUR FORUM --- HOW DO I DO IT? --- I LOVE TO COMMUNICATE WITH OTHER BAKERS OF LIKE INTERESTS AND I FIND THE NORTHWEST SOURDOUGH FORUM JUST WENT OFF LINE ---
Just go to the home page and register if you have not and you are in the club.
Look at the crumb, that is awesome, happy you up the hydration because I just love the size of the holes in your bread. Way to go !
A very cute loaf, with beautiful crumb texture. Nice job, Khubz!
Thanks a lot! It's nice and moist and chewy. the way i love it
beautiful loaf. Can you show us a photo of your cool proofing basket that made this design?