Getting my dough to hold it's shape
First post in a great forum!
So i've baked a few bread now, refining my techniques along the way, and getting rid of a few bricks too!
I've read a few threads on TFL (been lurking since Jan) and i've realised all my bread has one common issue.
Regardless of how much i shape it, it doesn't hold, and just spreads like a ciabatta. At first i assumed it was hydration, but then i saw a link with 80% hydration baguettes and it held it's shape better than mine did.
500g Canadian Strong White Bread flour (what it said on the label)
7.5g Pink salt
I did a 50% poolish for about 10hrs, mixed it up with my Assistent for about 8 min.
Total bulk fermentation was 1.5hrs, with 3 S&F at half hour intervals. (i would've aimed for longer intervals & fermentation time, but i had time constraints)
Divided into two, preshaped, then benchproofed for about 20mins (time constraints) and baked.
Bread turned out fine.
It's important to note that when shaping, i barely floured as i was very afraid of the dough incorporating too much flour.
Any comments on my recipe, and was my dough too wet for shaping? Should i be using more flour when shaping?
I was fairly satisfied with how the bread turned out, but any improvements will be appreciated.