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Swamp Castle

Attempt 4 300g starter, 350g flour, 240g water (77.23% hydrated) Lively starter, autolysed, Bertinet slap-and-fold – but very very over-worked as it took me ages to get the technique. Messed up the final fold. Poor seam. So-so crumb. Nice oven spring. Attempt 5 300g starter, 350g flour, 240g water (77.23% hydrated) – as before Followed a…

Attempt 4

  • 300g starter, 350g flour, 240g water (77.23% hydrated)

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  • Lively starter, autolysed, Bertinet slap-and-fold – but very very over-worked as it took me ages to get the technique.
  • Messed up the final fold. Poor seam. So-so crumb. Nice oven spring.

Attempt 5

  • 300g starter, 350g flour, 240g water (77.23% hydrated) – as before

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  • Followed a no-knead method
  • Used a cloche
  • Approx 20-folds. Nice oven spring.
  • Undercooked. 30 mins in cloche, 25 mins uncovered.
  • Crumb slightly more open

Attempt 6

Trying to increase hydration, allow the starter to develop the gluten slowly but inhibit the yeast by refrigeration. Then Bertinet slap-and fold to develop the gluten further, and incorporate more air. Then warm second ferment, followed by bake in cloche to encourage oven spring.

  • 200g starter, 330g flour, 250g water (80.46% hydrated)

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  • Autolyse for 30 mins
  • Add the starter, mix with spoon then add salt
  • Refrigerate for 20 hours

To be continued. Thanks to Mat, Keely and Mel for advice so far. This is where I’m heading.

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