Artisan bread problems: what the hell am I doing wrong?
Hi folks, I´m from Brazil, and it´s been around 3 ince Itrying to bake artisan bread with starters. The problem is, I´ve never succesfully got to the real thing, the bread always comes out a total shame, even though I´m perfectly fine with baking other kinds of breads, indeed I work at a bakery :P. I´m posting some photos from the latest (and almost certainly, one of the worst) bread I´ve made with my starter (50% hidration). The recipe follows along with the key points I´m trying to understand... Thanks
300g flour (withe, 9% protein - unfortunately the only kind of comercial flour here)
3g instant dry yeast
mix everything and knead. Rest until double volume, knead, shape, rest until double again (although I use the "poking with finger" test). Bake in prehetead oven (220°C) with steam (using a shallow pan with wet towels), lowering to 180°C after firtst 10 minutes. The result was these monsters.
Point 1: Why so pale, even with the steam?
Point 2: why the crust was dry but not cruchy, It is strange but the crust seemed somehow elastic but dry.
Point 3: during the kneading, the dough seemed ok, but at the final proofing it didn´t held it´s shape properly, like if it was spreading too much on the pan.
Point 4: It tasted absolutely like... nothing.
Aprecciate any help, thanks. (Sorry about my poor translation).