The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Nailed it on the sixth try

Felila's picture
Felila

Nailed it on the sixth try

65% hydration, both autolysand and starter, seems to be what I can handle.

I reduced the salt because one of my friends said that 11 grams was too salty. Took it down to 9. 

I think I might get more oven spring if I had a completely working oven. My oven's top element burned out, cannot be replaced, and the highest the oven goes is 360 F. Also, the bottom of the loaf might not turn out as thick. Just a little too toothsome,

Danni3ll3's picture
Danni3ll3

got a loaf to work out for you. Would baking it longer give you more colour on the top? How does it taste?

Felila's picture
Felila

Taste is great. I do not think I will get more color on the top unless I can replace my old oven. The top element is burnt out, so the oven will not go above 360 F and I cannot broil. I'm fairly sure that I will not get more browning without more heat, and even heat. Now if I had a convection oven, as is more common outside the US ...

I miss  being able to bake pies. Crust not right without high heat at start.