Artisan bread problems: what the hell am I doing wrong?
Hi folks, I´m from Brazil, and it´s been around 3 ince Itrying to bake artisan bread with starters. The problem is, I´ve never succesfully got to the real thing, the bread always comes out a total shame, even though I´m perfectly fine with baking other kinds of breads, indeed I work at a bakery :P. I´m posting some photos from the latest (and almost certainly, one of the worst) bread I´ve made with my starter (50% hidration). The recipe follows along with the key points I´m trying to understand... Thanks
Recipe:
300g flour (withe, 9% protein - unfortunately the only kind of comercial flour here)
190ml water
6g salt
3g instant dry yeast
45g starter
mix everything and knead. Rest until double volume, knead, shape, rest until double again (although I use the "poking with finger" test). Bake in prehetead oven (220°C) with steam (using a shallow pan with wet towels), lowering to 180°C after firtst 10 minutes. The result was these monsters.
Point 1: Why so pale, even with the steam?
Point 2: why the crust was dry but not cruchy, It is strange but the crust seemed somehow elastic but dry.
Point 3: during the kneading, the dough seemed ok, but at the final proofing it didn´t held it´s shape properly, like if it was spreading too much on the pan.
Point 4: It tasted absolutely like... nothing.
Aprecciate any help, thanks. (Sorry about my poor translation).