dry bread problem
just looking for a little advice.
My sourdough has great spring, aeration is ok, tastes good, etc but it seems to lose its moisture within 24 hours of cutting.
Is this to do with me to over baking my bread - i bake at 450F for 20 minutes in covered le creuset pot then at 425F for 10 minutes covered and then 30 - 35 minutes uncovered at 425F - or is it simply that drier doughs (90% strong white bread flour 10% wholewheat flour) with 67% hydration level will have a drier crumb.
on a different not.
I made a delicious light rye bread using coffee and caraway the other day but am going to add carrot the next time around. My question is this. I love cumin and carrot and cumin are a match made in heaven however im not sure about caraway and cumin....anyone any thoughts on this or am i best keeping it simple? Has anyone had a bread with cumin in it?
For the dough to be fully cooked you're looking for an internal temp of about 200.. I'd bake lid on for 20 minutes and 25 with lid off.. then check your temp.. with 67% hydration you have enough water in the dough.. try a shorter baking time and test your bread temp with an instant read thermometer.. if you still don't like it, then try increasing hydration.. good luck!
thanks for that bread1965 ive been a little too obsessed with colouring crust rather than thinking about timing in oven as if by the time i get to oven job is over...so ill go shorter and see what happens...im in Ireland and our flour absorbs less than US flour so hydration levels are fine...have a good day