Consistent, but disappointing, results...so far
So I have 3 different recipes on the go atm.
- I have an AP autolysing in the fridge overnight, I started it at noon, so no disappointment. I had my first real success with BF, but had bought BF and AP, so when I made a 2nd attempt at a baguette using AP, it failed miserably. So I decided I would autolyse the AP to see if that helps...we'll see.
- I'm desperate to achieve my ideal ciabatta. So I am trying the 95% hydration version (look up ciabatta in the search here). It took me 1:10 hrs to get the batter to scrape off the bowl (because I didn't have the KA set on 6, and used the hook from the beginning), but ok, I got it there. Transferred to a Pam'd glass bowl at 3:20pm. Its now 8:10pm, and there is absolutely no noticeable rise. That kinda sucks, but I'll be patient.
- I made an amazing baguette last week, so decided to try to make a great French Loaf. I've repeated what I did for the baguette, but currently I've done 4 S&F's and, well, I could still pour the batter out of the proofing bowl. Its BF, but the gluten strength hasn't yet appeared.
So, the non-rise of the caibatta dough, and the non-strength of the baguette dough, are the "consistent but disappointing" parts. The house is 68F. The proofing doughs are on a griddle, which is warming them to ~80F. My plan right now is to just leave them be and see what they turn into in the morning.
Do you think it was the coolish temperature of the room that has slowed down reactions? Was the griddle the problem? I've checked the temperature of the dough itself and it hasn't gone above 80F.
Oh, I can say this for sure. My starter was 133% hydrated. I had been using equal "volumes" of flour and water until today, so the starter was 133% hydrated before I started feeding it after the Ciabatta.
Hoping to here any criticisms..