Anigma...
I am using Diastatic Malt but at a lower quantity than the recommended because more is making my baguettes too chewy/spongy..
My recipe is
600gr APF+ 8.4 Gluten Pouder (1.4g per 100 gram flour)
72% (with poolish)
10 grams potato starch (first time trying)
8 grams salt
pinch of sugar
2 grams yeast
oven temp 245c, Accurate preheated with 2 baking stones
Did not turn golden.. What am i doing wrong? I am trying to avoid thick crust..
Other problem is although I am scoring and doing the diagonal score It seems I always not getting proper ears but just of a reminder of where I scores the dough, like thin surface and not deep score..Why?
Thanks and I am awfully tired,-- :-)
The loaves look fine to me. Other than not getting the color you want, how if the crust and crumb?
The crust was unbelievable out of the oven and then I freezed them and they came out crunchy as well after microwave! (really low defrosting)
The crumb was more denser and like cheap supermarket style than artisan style.. no big holes and sponge like texture (which my other baguettes were more artisan without the potato starch flour)
Color was ok, I guess next time I will add lil bit more sugar to make it brown more.
Overall amazing find on the starch test, it's a foolproof crunch bread. taste wise i did not taste difference with and without the starch.
Greetz to everyone..
I use only FWSY in my baguettes, so I can't comment about the effects of sugar, gluten, and starch.