I have been experimenting with Sourdough Bread since the Pandemic started. I always had good tasting bread but finding the soft, light, fluffy, open crumb has been elusive. I have had difficulty in building strong gluten structure and getting a dense crumb as a result.
Lessons Learned:
1. I'm finding an extended autolyse (3-4 hours or more) is crucial in building a strong gluten structure. It seems for me 1 hour is not enough time for the dough to work well.
2. Also I learned a trick from jhapka to remove the dutch oven bottom from the stove half way through the preheating process. And return it with the bread so as not to overcook the bottom. I had he best oven spring yet.
3. I also increased the hydration level to about 78%
4. I also increased my initial temperature to 525°, then reduced to 500° when I put the bread in, then reduced to 450° after 25 minutes when I removed the cover.
I am very happy with the results of this bake and have enough notes to hopefully consistently re-produce.
Lessons Learned:
1. I'm finding an extended autolyse (3-4 hours or more) is crucial in building a strong gluten structure. It seems for me 1 hour is not enough time for the dough to work well.
2. Also I learned a trick from jhapka to remove the dutch oven bottom from the stove half way through the preheating process. And return it with the bread so as not to overcook the bottom. I had he best oven spring yet.
3. I also increased the hydration level to about 78%
4. I also increased my initial temperature to 525°, then reduced to 500° when I put the bread in, then reduced to 450° after 25 minutes when I removed the cover.
I am very happy with the results of this bake and have enough notes to hopefully consistently re-produce.
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