Attempt 6
tw;dr
(too wet; didn’t rise)
Attempt 7
- 75g starter, 450g flour, 375ml water, 5g salt (84% hydrated)
- Changed to Canadian Strong Flour
- No-knead method
- Used banneton and cloche
- Some scoring didn’t cut through the surface
- Crumb development good where the loaf could rise
- Cooking time was fine
Attempt 8
- 75g starter, 450g flour, 375ml water, 5g salt (84% hydrated)
- No-knead method (all as before)
- A little pancake-ish – spread out in the cloche – either slightly too wet or slightly over-proofed
- Used wheat bran to line the banneton
- Very lively fermentation in the banneton
- Apart from the shape, a very successful loaf!
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