kinglukas38
Well-Known Member
Been working with some new (I think it's just renamed) bread flour recently. Ended up with one of my best bakes in long time (imo). Somewhere around 30% rye and mid 80s hydro.
That looks perfect!Been working with some new (I think it's just renamed) bread flour recently. Ended up with one of my best bakes in long time (imo). Somewhere around 30% rye and mid 80s hydro.
interesting how stiff it looks at 81 hydro, whats the yeast content and timing looking like ?70% whole grain (durum wheat)
81% hydration
dense, as intended
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Could you show some example loaves/crumb shots? I have a feeling its going to come down to starter feeding/timing but lets see some bread firstCan I get some advice/feedback on why my sourdough is so dense/ not rising? I’m using the recipe from Tartine. Family loves the flavor, but I’d like more rise and a little lighter loaf.
I made loaves both Saturday & Sunday. Did a longer, warmer bulk ferment on Sunday, but no apparent difference between loaves.
this looks similar to my early work, which was a starter issue for sure. how old is your starter, what are you feeding it, what is its schedule?
At that rate, you will go through 36 kg of flour each year just to feed your starter. That's not only expensive, but also unnecessary.Starter is only about a month old. Daily feeds around 6am 50g saved, 100g flour 50/50 whole wheat & white & 100g water.
Starter is only about a month old. Daily feeds around 6am 50g saved, 100g flour 50/50 whole wheat & white & 100g water.
I’ve recently suffered many humiliating defeats in my quest for 110% by end of the year. So this weekend I went with a dough I’ve made so many times I can’t fail - 80% and 40% whole wheat. Good morale boost.
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Bigger than can fit in my combo cooker at home so had to use a pans with water and spray bottle, still got decent spring and crust which is nice.
How many?View attachment 284359View attachment 284360View attachment 284361View attachment 284362
rye with many, many seeds
Bout tree fiddy (actually)How many?
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