This is my best one yet but it’s still not 100% there.
Recipe:
-100g starter (very active that’s been passed down through multiple people, she ain’t young, she’s very hearty and resilient and consistently will overflow my jar if I don’t pay attention)
-375g room temp water
-500g bread flour (Arnold’s unbleached 12.7%)
-11g salt
-Mix all together, 4 stretch and folds 4X 30 min apart, rest for 6 hours or until wiggly and jiggly as they say.
-24 hour cold proof covered, in a rice floured bannaton [SIC]
-preheat Dutch oven 500 degrees for over 30 min, drop in the dough, cover and reduce to 450 for 30 min covered
-After 30 min, uncover drop temp to 400 for another 10 min or until desired toasty color achieved.
I feel like it never rises enough, what am I doing wrong?!
by s0nofabeach04
7 Comments
I don’t have much advice but maybe try a lower hydration? I do the same except 325g water
Great, maybe a bit overproofed
Try shaping it a little tighter and decrease the bulk fermentation time — it looks a bit overproofed. You’re on the right track!
INFO: did you do any kind of shaping to the dough first before putting it into the banneton basket or did you just dump the dough straight into it?
Assuming your starter is 100% hydration, your loaf hydration is 80%. So a very high water content and, tbh, an excellent looking loaf, skilfully made! I guess you’re looking for a more open crumb? In fact, what you’ve done is destroyed the old myth that high hydration = open crumb. It doesn’t! High water content might help a little bit but the key to open crumb is (a) very active starter (b) really strong flour (to get gluten with ‘muscle’) and (c) very gentle dough handling (treat it like it’s your lover’s body…)
Try to brown it more on the top – trust me!
I thought it bulk well. lol good job