Flour Water Salt Yeast recipe troubleshooting and book recommendations
Hi all, I have been following Ken's 50% whole wheat bread with Biga recipe from FWSY. The bread is coming out a bit tacky and cakelike in the middle. My oven only goes up to 230C (445F) not 245C (475F) like the recipe states. I have also been baking in a loaf pan and not making a boule. I have been cooking the loaf to 98C I am thinking that the hydration is too high due to less evaporation from the lower oven temp and choice of pan, would that be right?
Also, has anyone got any other book recommendations for yeasted breads with pre-ferments?