Breaking Bread in Nor Cal
Greeting from Northern California.
Just a tad about me. Name is Jay. I teach homebrewing and sell home brewing supplies for a living. I recently built a Pizza oven out of a used 1/2 BBL keg and in the process I was discussing pizza dough recipes with customers. I have a customer that gifted me a 20 year old sourdough starter and so the bread venture began. I started reading about sourdough pizza dough but quickly dove down the rabbit hole of sourdough bread.
So it begins. 7 days ago I started feeding my new pet. I am calling her Demeter :)
After about 3-4 days of feeding her I decided to try my hand at a sourdough dough mix. Watching a few YouTube videos I came across a guy in Ireland that has a lot of really cool easy to follow videos and I dove in!
Here is the recipe
800G bread flour
460 ML water
12 G salt
320 ML starter
Mix and kneed till window test proves good then into a clean bowl for about 3 hours to proof.
knock it down and portion and into the proofing baskets for 3-4 hours
Pull from baskets and into a 425*F oven for 30-35 min with a bit of steam
For the most part I am getting an OK bread. "for the most part" I am having my dough collapse when I cut it before I put in the oven.
Does anyone have any insight in this? Too wet? To dry? Not enough proofing time? Too much proofing time? I am a little frustrated but I am dredging forward and thought I would ask a group for a little help and insight.
I will be starting a new thread on my journey, issues and all.
Thanks for any insight!