> On 2022-03-07 3:51 p.m., bob prohaska wrote:
>> Graham <g.st...@shaw.ca
>>> My immediate thoughts are that the hydration is low at 62%, the salt is
>>> high at 3% and the baking temperature is very low.
>> The salt is 1.5, not fifteen grams. Not a typo, but a braino....
>> What benefits would accrue from greater hydration and baking temp?
>> Thanks for writing!
>> bob prohaska
> You should get a greater rise (oven spring) with a more open crumb.
> If you are using bread flour, I would increase the water total to 250g
> (there is another 100g in the starter).
> I'm not sure about your use of hot water though. I've never come across
> that method before.
The idea is to soak the flour with hot water to promote starch gelatinization.
I'm using King Arthur, which seems to be the best that's readily available.
I could try 250 g water, but I'm pretty sure the dough would become batter.
That would certainly complicate handling.
> Rather than use the corning ware dish for the final rise, followed by
> putting it in the hot oven, try the NYT method of plopping the risen
> dough into a preheated (450F) dutch oven.
My brother talked me into that the first couple of times. It helps, but
takes dexterity and seems wasteful when baking one loaf at a time. The
Corningware was a substitute for a real iron Dutch oven, which I don't
have and am not eager to buy, nor to handle when hot.
The goal isn't to make the best possible bread, just to make reasonable
bread using what I can readily get and do. Think of it as bread
for lunch, not bread as art 8-) At this point it's fine for lunch.
The real puzzle is the starter's temperature limits. They seem much
higher than expected, and I'm wondering if it's real or an error
of some kind on my part. One would think that if the bottom of the
proofing pan is 135 F and the pan is covered tightly the whole volume
would be pretty close to that temp. Maybe not, or maybe the yeast
likes more heat than conventional wisdom suggests. That's the question.