This is my sourdough bread (78% hydration)
I don’t know what is wrong with it and i need help with figuring that out. It’s flat but rises in the oven, even though it spreads. It has a thick and hard crust, that you almost can’t cut. It has a small ear but not exactly where i scored it. It was risen in a oval banneton but turned out round.
How to fix all of these problems? I have tried many times with many different techniques, but it nearly turns out the same every time.
My last bread was a bit under proofed, but this mabye looks a bit over proofed.
Recipie:
Bread recipe for one bread 78% hydration
* 340 grams water
* 450 grams flour
(* 375 grams bread flour
* 75 grams whole wheat)
* 100 grams starter – at peak
* 12 grams salt
Mix water, starter, and flour on standmixer.
Let sit for 30 minutes (fermentolyse)
Add salt and knead on speed 4 for 8 minutes or until it passes the windowpane test
Put into rising container
Wait 30 minutes
Do one coil fold
Let it ferment for 4 hours or until it’s pillowy and shines
Pour onto table and form into a boule
Let sit for 20-30 minutes (preshape)
Shape into batard and put into banneton dusted with riceflour and put it into a ziplock bag
Let it sit on the counter for 30 minutes
Put it into fridge (3 degrees c) for 16 hours
Preheat oven to 275c convection
Put in dutch oven for 30 minutes
Take out the dough and flip it onto a piece of parchmentpaper
Score at a steep (45) angle to one side
Take out the dutch oven and put the bread in
Spritz with water, put the lid on and return to oven
Turn down heat to 220 c convection for 15 minutes
Turn down heat to 190c convection for remainder of time
5 minutes later remove lid from dutch oven and bake until a dark golgen brown crust is formed
Cool for 4 hours or more
by JeppeBentzen
1 Comment
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