First SD loaf - some disappointment
I'll post some photos when I get home but here goes. I used this recipe:
I haven't tried the NYT No-Knead recipe , although I've read some of the discussions on The Fresh Loaf along the way. Based on some questions from KipperCat about the amount of starter that should go in a sourdough conversion of the recipe, I decided to give converting this recipe to sourdough a try.
- 15 grams (1/2oz, 1 tbsp)of 90% to 100% hydration white flour starter or 12 grams of firm Glezer style starter or similar.
- 346g (12 oz, 1.5 cups) water
- 450g (16 oz, 3.25 cups) bread flour, should be stronger flour if possible.
- 9g Salt
I followed this recipe very close, the dough fermented about 14 hours, kitchen temps were in the low 70's and had doubled in that time frame. However it was still a shaggy mass. I proofed for about 5 hours in a Romertopf baker until doubled. I pput the baker ina cold oven at 450 for about 45 minutes, internal temp was 200. Crust was a very light brown, crumb was dense and chewy and nice sourdough taste. I was hoping for a more open crmub and better crust. Where di I go wrong ? I have noticed from other other recipes that some use AP flour instead of bread flour , will this make a difference in crumb, or is it all technique involved ?
Thanks for any help