Here are the loaves I'm currently working on:
I used:
150g 1:2:1 starter - Dulce (3 days after feeding)
50g 2:4:5 starter - Blarf (14 hours after feeding)
1085 Giusto Ultimate Performer (high gluten flour)
721g water
24g salt
I fermented for 5 hours.
Shaped 2 1000g boules and proofed for 4 hours.
Baked for 34 minutes at 475 with 3/4 cup steam.
The loaves were definitely underproofed, and barely rose. I would use more active starters next time. They also almost stuck to the coiled wicker basket, and were difficult to remove. I want to increase the hydration a bit, but that means I will have to proof for less time.
Let me know what you think.
Danny - Sour Flour http://www.sourflour.org
Those look great! I've been following your progress (since it kind of parallels mine) and your baking seems to improve every time you post.
On the subject of starters, I definitely saw a huge improvement when I made sure to feed my starter regularly for at least two days ahead of the baking day. I have a 100% starter and I get the best results when it actually reaches a frothy stage, not just bubbly. It looks almost as if it has soap bubbles in places. I'll send you a photo next time I get it to that point.
Despite the sticking, your brotform markings look great to me. I haven't had any sticking since I started using rice flour due to the multitude of suggestions to use it from other TFL members.
Summer
SourFlour,
My dream is to be able to make a miche that comes close to the one I had at Tartine. I'd like to try your recipe. Can you tell me what the rationale is for using 2 starters? Thanks.