Adventures in Sourdough - Round 2
Thanks again for the advice I've received so far. I've taken it onboard and today was my second attempt at Jim Lahey's Pano Bianca.
To recap, it is a 70% hydration dough that bulk ferments (recommended timing 8-18 hours) and is then shaped, given a final prove (recommended timing 1-3 hours) and then bakes in a dutch oven for 40 mins at 230C
As the feedback I got on my first attempt was that the loaf may have been underproofed, this time I allowed 16 hours for the bulk fermentation and 3 hours for the final prove (room temperature was 21C).
This is the dough after that 16 hours
Overall, I think the bread looks a bit better and I enjoyed the effect I got from the banneton. However, I don't think I got enough oven rise. The loaf looks more like a crescent than a ball and I'd like to try and work that out for the next loaf!
Has anyone got any ideas/comments? As ever, all feedback appreciated.