October 5, 2015 - 2:31am
Raisins & pumpkin seeds sourdough
My... 4th? loaf. This one with raisins and pumpkin seeds.
Still focusing on high hydration dough. Shaping after bulk raise still my biggest hurdle. This one is less pale and the crumb was decent.
75% hydration sourdough: (500g bread flour, 370g water, 100g 80% sourdough, 11g salt). 100g raisins (sultana), 75g toasted pumpkin seeds.
Done in a closed cold dutch oven until dough is at 97ºC and then adding 5~10 minutes on the oven rack for extra crust toasting.
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Eventually 70% hydration will feel like a dry dough:-) Don't know hat is a closed cold oven is though?
Happy baking
I meant closed cold dutch oven. Meaning I didn't open the DO until the bread reached 97ºC (instead of opening it mid-cooking, as is often suggested), and didn't pre-heat the DO.
caramelization. Caramelization only takes place when starches and carbos interact with a reducing sugar at temperatures over 350 F in the absence of moisture. With then lid on, the moisture in the skin of the bread is not driven out so little or no browning takes place. That is why the lid is specified to come off in recipes half way thought the bake. The first part you need the moisture to keep the skin soft so it doesn't set allowing for spring and bloom and then taking the lid off and turning on the fan to dry out the crust so that browning can happen. If the bread still doesn't brown then there is another reason why - usually because all the of the residual sugars are used up during ferment and proof and there aren't any left to brown
Happy baking