After finding this forum, I thought I’d seek help and advice from the wealth of experience here.
I’ve baked with yeast for some years, and thought I’d give sourdough baking a go.
Combining various info from books and web sites, I tried the following recipe:
100g soughdough (well established rye sourdough, used successfully for 80-100% rye flour breads)
150g organic wholemeal flour
mixed and left at room temp. for about 22 hours
900g organic plain flour
Mixed with water to give 64% hydration, and left for about 2½ hours at 27°c
Divided dough into 2, folded and placed in rye-coated bannetons. These were placed in large freezer bags and left in fridge for about 24 hours.
10 mins. at 245°c (oven with baking stone in bottom and sprayed water into oven at start).
Turned oven down to 205°c
Bread baked after about 30 mins. total (core temp. about 99°c).
The taste was ok for a first attempt (but with definite room for improvement). The crust was reasonably crisp (but I would prefer a bit crisper).
The main disappointment was the texture of the crumb – it was a little dense and slightly ‘sticky’.
The timing of the proving etc. was fitted in around my normal working week.
I would greatly appreciate any advice on the best way to improve the crumb texture (and any other tips anyone may have after seeing the procedure I used).
Many thanks in advance.