I’ve started a starter multiple times but have had every attempt end in failure; this time I purchased some dehydrated starter online and it seems to have worked a treat!
I live in Japan where it’s currently 35c and 80+% humidity everyday, so working with that is a little tough. Also using a combination oven / range / steam oven that only goes up to 230c so there’s that.
For my first loaf ever I’m pretty pleased! My oven doesn’t function if the door is open, so couldn’t crack it at the end as suggested in many recipes. Also only going to 230 I just left it at that the entire 50 min it took to bake. Not as dark as I’d like because of those factors I think? But tasted absolutely delicious!
My sister’s work friend sent her the recipe I used, so I have no idea where it comes from but I used the following:
350ml luke warm tap water
100g starter
450g high protein bread flour
50g whole wheat flour
10g sea salt
Mixed starter and water, then added flour and rested for an hour. Added salt and did first stretch and fold, rested another 45 min. Did 2 more stretch and fold rounds with 45 min rests in between, followed by 2 coil and fold rounds with 45 min rests in between also.
Left covered on the bench until doubled (only about 2 hours for me in my hot kitchen), then went in the fridge for roughly 5.5 hours. Pulled out of fridge, shaped and put in the banetton and back in the fridge overnight. That was at about midnight, and I started baking this morning at just after 11am, with first cut and tasting around 1pm for lunch.
Please give me all of the tips and tricks! Especially if you’re in similar warm conditions or limited by your oven like me.
by astanda
2 Comments
Sorry for the formatting, it hasn’t worked out well posting from my phone!
Also the first image is post lid removal at the 25 minute mark, second image is the finished product. Probably should have led with that one!
Hello! Looks delicious!
I’m also pretty new to this so I could have it wrong but I think this may be over proofed! My first loaf looked a lot like this. I also had let it double and it was pretty difficult to work with in my warm kitchen. Now I only let it rise to 50% before shaping, putting into benetton and sticking in the fridge – I’m getting a night and day difference! I also cold proof for like 15-20 hrs partly bc it works better for my schedule and partly because I think it gets a good flavor and oven spring when it gets cold and sits that long!
I’m going to attach some photos of my first loaf (much like yours) and my third loaf (which I had adjusted my bulk fermenting for).