Trying a darker crust
Now that I've been able to protect the bottom of my loaves well, I'm trying to get darker crusts without burning the bottom.
I still work with weak flour, the two loaves were my usual recipe, 1000g dough, 100% white flour, 65.03% water, 2.19% salt, 18.58% levain (100% hydration). Final hydration, 68%. Temperature in my refrigerator was about 9 ° C and in my kitchen during the day ranged between 21-24 ° C.
1st bread, was made as follows:
- mix (flour, water and levain) - 30 min "autolyse"
- add salt and mix (rubaud)
- coil folds every 30 min (total time of BF, 3 and a half hours)
- put in refrigerator for 14 hours.
- remove, pre-shape, bench rest 30 min, shape
- Final proof for 3 hours at the counter and 5 hours in the refrigerator, straight to the oven, bake for 20 min with lid and 35 without lid, temperature was 250º C from start to finish.
I found it overproofed, the dough degassed a little when I cut, not much, but it was perceptible. The dough was strange when I took it out of the banneton, even though getting in the refrigerator was difficult to cut, it was kind of soft, very soft. The bottom held up well and did not burn, I thought it was even lighter than the rest of the crust, could have baked even more. I do not know if it made a difference in the taste, that bread went to my mother's house and I did not eat it.
2nd bread, was made as follows:
- mix (flour, water and levain) - 30 min "autolyse"
- add salt and mix (rubaud)
- coil folds every 30 min (total time of BF, 3 and a half hours)
- put in refrigerator for 8 hours.
- remove, pre-shape, bench rest 30 min, shape
- Final proof for 4 hours on the counter and direct to the oven, bake for 20 min with lid and 20 without lid, temperature was 250 ° C from start to finish.
A friend came to visit us this weekend and said that he wanted to eat bread, so I had to speed up this bread a little so that it would bake before he left, as this one was baked first than the other, I used it to test how much it was going to change the bottom if I left the temperature at 250 ° C all the time. I let it cool for 1 hour and we cut it, it was very yummy and the crust was really very crispy. This bread had this strange opening again, as in my last post.
Happy with the results and tests of this weekend, probably this week I will have strong flour again and there will be other tests.
:)
Solano