Really proud; but still got a ways to go.
I would love more tips and tricks to get her even higher (was gonna try 30-35% instead of 50%).
Housetemp 23 celsius.
350 water
450 flour
50 rye flour
Autolyse 1h
Mix in 100g starter and 10g salt
3 rounds of stretch and fold every 30 min
Moved to glass pitcher for bulk ferment to 50%
Preshape with a benchscraper on rice flowered counter
20 minute rest
Final shape and into rice flowered basket
Into the fridge at 19:00
Next day:
Slept in a little and preheated the oven to 250 celsius at 10:30 and in it went at 11:00.
After 25 minutes, removed lid
Baked for an additional 20 minutes at 225 but lowered the temp to 200 for the last 5 minutes as she got a lil dark
by PoorlyDisguised
5 Comments
Oh. Almost forgot. I always feed my starter not quite 1:1:1 – for every 100g of starter I add 60g of flour and 40 of water.
Looks great! I’ve found rise can improve if you proof in a container which produces a more vertical shape, like a bowl with more rounded edges, if that makes sense. Where do you proof?
Do you bake the oval one in the LC bread oven as well? Is it big enough
Congrats! Looks like my first loaf did, and I was SO Proud!!!
I’d suggest feeding your starter a couple times to strengthen it. Can’t underestimate the power of a strong starter! I do 1:1:1 but however you can feed/strengthen would be great.
You can also try scoring in an x-shape and getting the score a little closer to the bottom of the loaf, so it can open up more during the oven spring. You can see in the attached picture how much my loaf opened with it’s scoring!
Also, make sure your dutch oven preheats to above your cooking temp to help get a great oven spring!
https://preview.redd.it/w6mi7umd158f1.jpeg?width=3000&format=pjpg&auto=webp&s=405bf206a4b39fcae72ef5fa851da2c78bf58e7e
My advice would be to not use rice flour for anything other than coating the banneton. Use regular flour for shaping