Adjusting my methods for Sourdough loaf
I am still lacking consistency bake to bake. One reason is that I’m only baking sourdough every 2 weeks on average, but this week got another bake in. I’ve still been trying Maurizio’s Beginner Sourdough as that was the first one I started with and wanted to gain some confidence baking it. Two weeks ago I made an error and added way too much water and the dough lacked structure, it tasted fine but it was a bit on the pancake side of things. This week I decided to hold back 20 g of water during autolyse, so rather than 78% hydration the bread would be 74%. I estimate that the water I wet my hands with during the three sets of coil folds I did added back another 10 g or so, so perhaps the bread turned out to be 76% hydration? The bread is about 80% white strong flour, 16% whole Red Fife and 4% whole rye. I’ve also adjusted down the temperature after baking in the Dutch oven. For this bake I turned the temperature down to 400ºF after taking the lid off the Dutch oven and then also placed the bread directly on the oven rack instead of back in the Dutch over uncovered. I have found that the crust has been a bit too thick for my tastes, I would prefer slightly thinner. We shall see if this change made any difference.
I will post crumb shots later tonight or tomorrow as this bread part of tonight’s dinner with friends.