The breadbaking experience continues.
I'm still learning things:
- The secret to oven spring ... is in the oven & steam: disable convection features if present (the fan dissipates steam). My starter's been fine.
- A few sprays of water to the inside of your cooking container lid also boosts steam.
- More white flour == more spring. (I tend to go 50% white bread, 25% wheat, 20% spelt, 5% semolina, have done 100% white & 100% wheat).
- My personal preference is WW/spelt mix for about 50% of flour. Slightly less spring, nonomnom texture!
- Higher protein flours make a real dfifference (better IMO), though AP flour remains acceptable. I've even done 100% bleached white.
- Starter is very forgiving of feeding schedules, to at least 1 week, though 1--2 refeed cycles might be necessary to bring it up to snuff. I do try for daily feeds.
- Restoring from discard is an option.
- Even proving is pretty forgiving: my current batch is seriously overproved (~14 hours, should have been ~6). A bit on the dense side, but not a brick. Great textue & flavour.
- I may try a few shorter proves, for shins'n'grits.
- Walnut bread is AMAZING!
- 200-400 grams whole grains (farro, barley, groats, buckwheat, ...), soaked 4-24 hours, then strained ~30 min, also awesome (per 1000g flour)