16d • Bread Banter 💬 🥖
Pain de Campagne begun
I went a little off script....
- Doing a double batch of dough
- Used my stiffer starter, it was a 1:6:4 ratio, and adjusted the flour / water accordingly
- Mixed in my mixer
- Mixed to a shaggy dough / Autolyse 45 mins
- Added Salt - Mixed 5 mins
- Rest 10 min - Mixed another 6 or 7 mins
- Dough still very gloppy and sticky, but moved to my proofing container and did a set of coil folds
Now it's resting. Dough Temp 79 (from the mixing). I'll keep an eye on it. It's on a proofing mat but I have the temp set to 78 (normally it's around 80 to 85 which keeps the dough about 75)
I will reduce the amount of coil folds due to the initial gluten development in the mixer.
I'll keep you posted on the call tonight!
** This is reminding me of the Country Loaf (Henry's recipe) I did last Wed. Not quite as high hydration but close. That was also a double loaf, so this time I used the mixer instead of the slap / folds to build the gluten early.
Wondering if it's best when doing 2 loaves to mix separately - essentially building 2 single loaves, or the double batch of dough and then divide. It does seem to behave different when it's the larger batch of dough.....
8
4 comments
Pain de Campagne begun
powered by
skool.com/sourdough-improvement-skool-4529
Turn sourdough struggles into success! Since the 90s, I've been baking sourdough bread and now help others improve their own sourdough bread baking.
Suggested communities
Powered by