bread & science

I burned the bottom of both loaves. I always do. But I’ve finally figured out why. My oven is 50 degrees hotter than what it says! Mystery solved.

Apart from burning the heck out of the bottom, the loaf on the left turned out pretty good. The loaf on the right had an uneven rise due to some excess parchment paper. I didn’t think the paper would impede the dough from rising, but it totally did. I guess yeast takes the path of least resistance. Both loaves tasted okay. The crumb was pretty open and extremely even.

I bake the breads in a dutch oven and once I flip the dough into the hot dutch oven, it’s difficult to score them without burning myself. I decided instead to flip the dough onto parchment, score it and then lower it into the dutch oven. I’m hoping the parchment paper will work out cause I’m sick of burning my wrists :/

put it in a place without any breeze, somewhere that has a consistent temperature and voila! all done

mix it up real good

add 150g of room temp water

add 150g of flour (the 50/50 mix)

set your scale to 0

use, or chuck 90% of the starter

to feed the starter you’ll need a scale, 50/50 flour (half wheat, half white) and water