Pineapple juice? Righto. Off to the shops we go. Don't carry that.
Been on a health kick for a month or two so sourdough off the menu, trying to coax my starter back to life here with a cheddar and chilli dough.
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Came out ok loads of chilli will be spicy!
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Plain white
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May I ask a general bread baking question?I get more oven spring from my sourdough loaves than I get from conventional loaves.I would love to get a steer on why my conventional loaves are so poor in this respect.Would it be the kneading, the yeast, the hydration?For time and other constraints I do not “knock back” the dough and give it a second rise/prove.Any advice would be welcome.
Without knowing your exact recipe and temperatures etc it’s a hard one, my biggesteffect on oven spring seems to be the oven temperature and the addition of steam during the first 5 minutes of baking. Oven as hot as will go for initial 15 mins for me !
Many thanks for replying so quickly, I haven’t used steam for a while now as it did not seem to have much effect in our fan oven.I shall give it another go though.Maybe I could try conventional oven rather than fan, the steam would last longer that way.
Still trialling a low impact dough this was ok not perfect
Mix for 5 mins rest half hour prove overnight, then shape final prove and bake
Trying again tonight with slightly higher ratio of starter
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Latest low impact test, really happy with these light as a feather great crust and taste only half a loaf left already !
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Some new polish bread baskets today this loaf was 20% whole meal flour.
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