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The Search for the Holey Grail

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,…

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

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  • 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)

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  • 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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