I wasn't super happy with my loaves and decided to buy different baskets to see if it would improve my loaves. I was completely shocked when the loaf ended up looking infinitely better from the newer (smaller) basket on the left.
My recipe for 3 × 800g loaves (while far from perfect) is as follows:
– 1250g white Bakers flour (100%)
– 25g salt (2%)
– 425g 100% hydration levaine (34%)
– 763g water (61%)
Total hydration ≈ 67%
In the future I'm looking to increase my hydration, but this flour has not been holding up well with more hydration.
My recipe approximates the following:
– Mix ingredients until combined.
– Do 3 stretch and folds every 10 minutes for 1.5 hours and dough passes a rough window test.
– Bulk ferment for 1 – 2 hours, complete when bubbles can be felt popping if pinched.
– Divide into 3 equal dough balls of 800g.
– Perform a first shape to get tension in the dough and rest for 10 minutes until a thin skin forms.
– Shape loaves, roll in coarse semolina and place into lined basket.
– Prove the dough in the basket in a large plastic bag for approximately 4 hours and the dough is risen. It should slowly and incompletely return when poked.
– Leave in fridge for 36 hours.
– Score and bake at 250°C with water trays for steam for 20 minutes, then a subsequent 20 minutes at 230°C with the steam out of the oven. Remove once ear is dark colour, and surface is dark golden.
– Allow to cool.
I am open to any feedback or improvements you might have.
by Zec_Wicks
5 Comments
Link to the baskets?
That’s rather impressive. I’ve been doing similar experiments with different shaped baking containers. I’ve got the next one arriving on Friday.
I’m not addicted! I can stop any time!
The one on the left looks like the standard basket that bakers use. I’ve never seen the one on the right but the openness of it may introduce too much air to the dough while it’s proofing, leading to it drying out more.
Interesting – I use oval cane bannetons like the one on the left. I bought a wood pulp oval one in the right size but it’s so long and thin compared to these. Haven’t braved it yet!
I had this exact same experience, my banneton let my dough spread out too much rather than rising upwards. Made a big difference and lead to more consistent ears for me!