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[Mambopoa]

I get the feeling you are using too much water... but I will leave you to the testing and see the results.

Just want to make sure on the photos.....

The fresh dough looks good, can you get the window effect? (where you can stretch so thin you can almost see through)

So is the other 3 the pita you were talking about? as the shape looks right but too much dough.

[Joric]

Good morning, window test isn't perfect, but ok-ish. I don't get that ultra-thin ultra-even look people show in youtube videos. The 3 other images show the 1st test (2nd recipe), not the pita.

Regarding water... yes and no. The dough was calculated to have about 65% hydration, but I added roughly 100g too much wheat sourdough, which is kinda wet. I am able to handle dough up to 80% hydration, maybe a tad more. So yes, the dough was wet, but that wasn't the problem. It was super sticky and didn't develop a good elastic gluten structure, no "rubber" feeling at all.

Sorry, I am in a hurry, cu around!

[Joric]

Btw... do you want your signature that way? Or did you just make a typo?

[Mambopoa]

Btw... do you want your signature that way? Or did you just make a typo?

?

[Joric]

Hint: Line No. 7.

[Mambopoa]

Still dont see it.

[Mambopoa]

OK see it now, and I have spelt it that way other places by mistake, so I have to use both.
But here it is wrong, so will fix.

Been like that for.. forever

Thanks.

[Joric]

Uhoh... your secret identity... has been revealed! Muhahahaaahahahaaaaaaa... 

[Joric]

"Bread day" in Germany. This year on 5th of May. So this is my contribution:

[Mambopoa]

Looks good. I hope it tasted as good as it looked.


Forgot to ask, do you use a proper dough knife (razor blade) to slice the top of the bread?
I have some, but I keep forgetting, the odd time used a sharp knife, but that just tears and deflates.

[Joric]

For the everyday scoring I use a sharp serrated blade. Tried many different knifes, but didn't work well for me. My problem: I want a thin "crusty" crust - think of baguette etc. So I try to keep the dough moist which makes it harder to score.

Another good way is using sharp scissors. Do cuts you would use on rolls, but form a line with it. Gives some kind of funny scoring, but works well.

[Mambopoa]

Next experiment done.
So this is my strong flour starter.
Took 100g of it, added 100g of whole wheat and water.

I let this grow and created a loaf just using strong flour.

I am really pleased with this one, the structure is good and has a good taste.
Plus it still looks like a white loaf.

The bit on the right is not that dark, just how the photo was taken.

[Joric]

Yeah, this looks really good! Crust is too thick for my taste, but that's just my personal preference. Crumb looks great - how strong is the sourdough taste?

To me it looks like heat from above was stronger than from below - is this just the photo?

Well done - take this as a starting point for your next breads!

 

[Mambopoa]

As usual I forgot to lower the rack in the oven, so it is slightly too high.
But I am not bothered about the crust, it is the colour of the bread I am really trying to keep as white as possible.
I am not adding water to the oven and the flour on the crust is from the proving basket.
I also should use my pizza stone, to get a good crisp bottom of the loaf, but I don't want to change anything yet, it is all about the inner bread for now.

Next weekend is to just use strong flour again, go back to the start and see if that does collapse again.
I don't want to add any other type of flour, that is the challenge. But interesting to see how they react.

As for the taste,  I didn't find it very strong. But what I have noticed is when you add whole wheat you get a stronger sourdough taste than pure white flour. Well I will confirm this next weekend.

[Mambopoa]

New weekend, new bake.

So this will probably be the last for me for a few weeks. Well sourdough.

So this one is full strong white flour (starter and flour) and I am very happy with it.


The main difference and the very first one (the one that collapsed) is less water in the mix.
Made it hold together better for me and retained shape.

Todays loaf was not good.