That I were that precise. Cast iron Dutch oven on a pizza stone at 250°C-ish with 1/2 hour heating, 1/2 hour closed, half hour open. resting time is wildly variable Sourdough has confused my measurements a bit. I didn't know until this week that higher hydration tends to more open crumb, so that's this week's tweek.
Yeah also the sourdough, especially older starter, makes it not easy to do one for one swap in the calculation. It's not quite a liquid ingredient but a bunch of 100% discard is going to act much different than some freshly mixed 100% hydration material. On the ciabatta I had to get that precise on the mixing/kneading times. That was what was screwing me up with so many recipes. The stages were extremely sensitive. Dutch oven skillet bread style thing makes it way more forgiving and easier to do. Good luck!
For sure! Old starter, especially really old starter from the fridge, has obliterated all gluten at that point. But can't treat it just like water/juice/etc because it is still more viscous. Lots of trial and error to figure out effective hydration.
@hankg Is all the faffing around with flour in the last run up essentially putting a shell on it? There's enough time for the network to develop, right?
Hank G ☑️
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ohmrun
in reply to Hank G ☑️ • • •resting time is wildly variable
Sourdough has confused my measurements a bit.
I didn't know until this week that higher hydration tends to more open crumb, so that's this week's tweek.
Hank G ☑️ likes this.
Hank G ☑️
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ohmrun
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Hank G ☑️
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