Expert advice needed please! Over or underfermented?
I am so pleased to find this site, and am really enjoying reading your posts, and trying to be a better bread baker. It is addicting as you know, and I am just always trying improve my skills and get to that ultimate open crumb. I finally have some OK pictures to share in hopes that someone can give me some advice.
This is my recipe, tweeked a bit because I ran out of All Purpose Flour and substituted Bread Flour for a portion of it.
- 740g All Purpose Flour
- 180g Bread Flour
- 656g Water
- 184g Starter
- 20g Salt
I autolyse for three to four hours. I use the same time as it takes once feeding my starter for it to ripen.
I follow this format:
- Once starter is added, bulk starts
- Wait 30 mins, add salt
- S&F then wait 30 mins
- Lamenation, wait 30 mins
- S&F #2 wait 45 mins
- S&F #3 Wait 45 mins
- S&F #4
I have been pushing the bulk to 6 hours exactly with dough temp pretty constant between 74 and 75 degrees.
I Shape and retard in the refrigerator for 14 hours.
Bake in oven on a pizza stone at 485 degrees with steam added for 30 to 35 minutes.
I would love to hear from you bread experts out there!