After the last exploding loaf, I decided to try introducing a little more consistency into the flour and water quantites, by following a standard recipe and subtracting my 'feeding' flour and water from those, rather than just eyeballing the whole thing. I also wanted a single-risen loaf instead of my 'thrice-risen' version
- Thursday evening: 0.5 cups of flour and 0.5 cups water.
- Friday morning: 1 cup flour and 1 cup water.
- Friday evening: 0.5 cups flour and 0.5 cups water.
I made the dough on Saturday morning (not forgetting to keep back my mini-starter; I'm sure I will one day, though!). The dough was made from:
- all but 1 tbsp starter;
- 1.5 cups flour;
- no additional water;
- 1.5 tsp salt;
- 1.5 tsp sugar.
Part way through kneading in the machine, it looked too wet, so I added an extra half cup of flour. It still seemed wet-ish, but I didn't want to mess too much with my 'approved' recipe so, in the interest of experimentation, I let it be.
I expected it to rise all day, but after only a few hours, it was clear it wouldn't need to. So I shortened the wait time, and let it bake. The top, which was nice and rounded, had started to 'drop' a mere 10 minutes after the bake started. This either means the dough was too wet, or it had over-risen (which can be caused by the dough being too wet, and therefore not sufficiently structural). As might be expected, the crumb is very open:
This loaf tastes very, very good, though. It's not notably sour, and it has that delicious crumpet-like flavour going on that I noticed in the exploding loaf.
Next time: a bit more flour? A second knead??