May 4, 2020 - 4:58pm
no spring, please help
So, totally new to this. I followed a recipe from Masterclass on youtube.
800g strong flour
460g H2O
320g starter
10g salt
Mix all ingredients, knock down at 3hr mark and split in 2 and shape. Let proof another 3+/- hrs. Bake at 450 in dutch oven 25min lid on 20 or so lid off, to brown. First attemot came out great, every other attempt is flat and nonriae in oven. House is same temp and humidity.
Any ideas?
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Hi Texas! When you say starter, I'm assuming sourdough starter? If so, I would skip the knock down step at the 3 hr mark. Sourdough really only has one steady rise in it, unlike commercial yeast, so if you knock those bubbles down, they're going to stay down. Great looking crust and I bet it tasted good though!
Personally, with my starter, I would expect a dough like that to rise faster, and probably at temperature that's lower than in Texas too. Also, I can't help but notice that the recipe is low on salt, I would have had 18-20 g there.