Difficulties with Convection Ovens and Hearth Stones
I've been working in a coffee shop for a few months, trying to get their bakery department dialed in. Most recently, I've been tasked to start baking bread for the bistro the company is also establishing, and I'm having trouble. They would like sourdough or something similar, using the 60% hydration starter that I use in the sourdough croissants.
I have a FibraMent stone and use a Montague Convection oven (Which is a real blessing, since this model has the option of turning the fan OFF) and would like to be able to use the loaf pans, but I'm also considering free-form batards on the stones, as well. While I'm still experimenting with steaming procedures (my most successful attempts have been to spray the loaves with warm water before baking and tenting with foil for the first ten minutes of the bake), most of my crusts are dull and hard instead of shiny, producing a denser product than I'd like.
Most of the whole wheat and rye recipes I've used have been too dry for the owner's taste, and he has asked for a "white" sourdough with a similar airy crumb, with solely bread flour. Does anyone have any suggestions for producing something using the percentage of hydration in my starter so I can finally stop experimenting?