| Ingredient | Quantity | Baker’s Percentage |
|---|---|---|
| Whiteflour | 500g | 75% |
| Water | 390g at 32°C to 35°C | 78% |
| Salt (should be posh but…) | 11g | 2.1% |
| Yeast | 1/8 of a teaspoon | 0.4% |
Yesterday was quite busy as we were doing lots of DIY to get the new kitchen sink and surface ready, so I forgot to make the bread at the correct time. I remembered about 9 o’clock, but thought “Well I might as well get on with it”, so I quickly got the book out to check the recipe and heated up the water, measured out the flour did the autolyse, and weighed out the salt and yeast ready (in separate pots), and then 30 minutes later started stretching, cutting and folding ready to let it rise overnight.
As I started late, it was unlikely that the dought would be ready before about 1030, so this would be ready in time for lunch, I still had some finishing off to do on the worksurface in the kitchen, so I did all this first and then shaped the loaf and put it in the banetton. I sprinkled some flour on the cloth in the banetton, but when I came to take it out 90 minutes or so later, it was stuck again, so I might just start trying rice flour straight on the banetton. Rice flour is better as it has no gluten and doesn’t absorb the water and get sticky.
The oven had been heating up the Dutch oven for about 30 minutes, which I think is long enough (he says 40). I put the bread on the lid and covered it and put it into the oven. This is a very high hydration bread, so the dough is a little difficult to handle, but I managed to shape it quite well, but all that went to waste because the dough got stuck to the cloth.
After 30 minutes, I took it out of the Dutch oven. Despite the difficulty getting it off, the cloth it rose reasonably well, then to save energy, I turn the oven off and put it back in to finish browning.
As for the results, a bit disappointing. Despite being in the oven for 15 minutes on the comedown heat, it was not browned enough. It has very big holes, so OK for dipping in olive oil and other things but not much good for toast. I think it would make a good focaccia. It will get eaten, but lessons from this recipe:
- Use rice flour in the banneton to stop the sticking.
- Give it at least 5-10 mins at full blast outside of the Dutch oven to caramelise properly.
I am also wondering if it is rising enough. The house temperature is still on winter settings, so about 17-18 degrees, about 2 below his room temperature.
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