Hybrid dough, sourdough with ADY. Mixed dough with 100F water, to dissolve yeast, covered bowl and tossed in fridge for ~22 hours, took out to warm up while I did a few things for 1.5 hours, Gave it a stretch, rested it for 20 minutes then divided and shaped and put into oiled pans, covered and let sit on counter for 8 hours. Bake 450 30 minutes covered, 30 minutes uncovered, 425 for last 10 minutes. I had meant to put them back in the fridge at some point but fell asleep and when I woke, the poke test revealed that they were ready to be baked so that’s what I did. I like the fish poacher for baking bread, think I might have to get another one.
33% WW, 67% bleached AP
72% Hydration
Gvanaco
Your temperature looks to me to high.
I bake bread on a temperature of 210 – 230°C
Dependent_Stop_3121
SOP wouldn’t exist without wrong ways! Lol 😂
ShamefulPotus
Why is you bottom element exposed?
Artistic-Traffic-112
Hi. They look good. You might get better heat circulation if you shield the element with a bake tray on the bottom shelf or better still a shallow tray with water to steam your loaf. I open bake too but top element only fan assisted. I heat to 250 °C bake at 220° for 35 m and 205[ for 25 m. (430 and 400°F respectively). If there is top element too shield loaves from direct heat with foil sheet. Aim for 205°F core temp and cover till cold on rack.
6 Comments
Hybrid dough, sourdough with ADY. Mixed dough with 100F water, to dissolve yeast, covered bowl and tossed in fridge for ~22 hours, took out to warm up while I did a few things for 1.5 hours, Gave it a stretch, rested it for 20 minutes then divided and shaped and put into oiled pans, covered and let sit on counter for 8 hours. Bake 450 30 minutes covered, 30 minutes uncovered, 425 for last 10 minutes. I had meant to put them back in the fridge at some point but fell asleep and when I woke, the poke test revealed that they were ready to be baked so that’s what I did. I like the fish poacher for baking bread, think I might have to get another one.
33% WW, 67% bleached AP
72% Hydration
Your temperature looks to me to high.
I bake bread on a temperature of 210 – 230°C
SOP wouldn’t exist without wrong ways! Lol 😂
Why is you bottom element exposed?
Hi. They look good. You might get better heat circulation if you shield the element with a bake tray on the bottom shelf or better still a shallow tray with water to steam your loaf. I open bake too but top element only fan assisted. I heat to 250 °C bake at 220° for 35 m and 205[ for 25 m. (430 and 400°F respectively). If there is top element too shield loaves from direct heat with foil sheet. Aim for 205°F core temp and cover till cold on rack.
Happy baking
[Crumb shot and bottom crust](https://imgur.com/3hfRzXy), waited about 4 hours.