August 24, 2019 - 5:00am
Wet dough hard to shape
I've been trying James Morton's advanced white loaf (starter for flavour only, yeast for the rise) from his Brilliant Bread book, but despite getting the dough past the 'window pane' test, I can't get it to stay in a decent shape when it comes out the banneton and on to the oven stone. The starter is 1/1/1 and starved a couple of days as per the recipe, but no joy. Is there something I'm missing, other than just going against the recipe and reducing hydration?
Thanks.