So, I have for the time being, closed the books on bread, and forging my own questions and answers. So, no fancy scoring, for a bit, or so I think. But, I have been feeding starter for about 3 months now, and have one now that would 4 times a day if you wanted, also it is just as happy to be fed every 2-3 days just left on counter,
500 grams flour (350 g bread flour - 150 g whole wheat)
75 % hydration
2 % salt = 10g
100 grams of starter
*Starter was a 100 % hydration, which then brings the total hydration up to I believe 77%
This bake started out on a less then great note, I had lost track of time, and my counter time this morning led me to have an over proofed dough. I should have A, put it back in refrigerator for an hour, B. I also, could have remolded it, prior to refrigerating. My anxiousness for the bake got me. it cooked more like a poolish, a few reason, I used a 6 qt DO and the over proofing. I did get good crust, nice bubbling. All in all I am very pleased.
500 grams flour (350 g bread flour - 150 g whole wheat)
75 % hydration
2 % salt = 10g
100 grams of starter
*Starter was a 100 % hydration, which then brings the total hydration up to I believe 77%
This bake started out on a less then great note, I had lost track of time, and my counter time this morning led me to have an over proofed dough. I should have A, put it back in refrigerator for an hour, B. I also, could have remolded it, prior to refrigerating. My anxiousness for the bake got me. it cooked more like a poolish, a few reason, I used a 6 qt DO and the over proofing. I did get good crust, nice bubbling. All in all I am very pleased.
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