Pane de Altadura.
Today we made Pane de Altadura for the second time.
It ended up rather flat. Any ideas on how to fix that?
Made with this recipe:
*BIGA*
White Sour Starter (firm) 71%
Semolina Flour 100%
Water 81%
*Final Dough*
Biga 34%
Semolina Flour 100%
Water 70%
Salt 3%
It was mixed on slow for around 12 minutes in a planetary mixer.
Bulk fermented for 3 hours with 3 folds.
Proofed for 1 hour
Baked on 250 for 10 minutes then 220 for 20 minutes.
I am getting a camera soon so I will be able to post some pictures but anyway it came out super flat so I will try again in the next few days and let you know what happens.
AA.