Bread 7

In the food processor, with a metal blade, this time I put:

2 cups Bellaria Farina tipo “00”(2.1g protein per ¼ cup)

1 cup Arrowhead Mills organic pastry flour  (4g protein per ¼ cup)

½ cup Arrowhead Mills organic Kamut flour (5g protein per ¼ cup)

2 tsp Diamond Coarse Kosher salt

1 ½ tsp saf-instant dry yeast

1 ¾  cup NYC tap water

I gave these a quick whiz in the food processor, and then placed the dough in a large metal bowl to rise. I laid the protective plastic-wrap across the top of the bowl, letting it rest inside the bowl close to the dough.

8 hours later I turned it out of the bowl, punched it down, divided it into 4 balls and rolled these out. Because they had already proofed for so long, I immediately skipped ahead to loaf formation. I rolled the balls out and rolled them into long tubes, which I rested for 1.5 hours.

I slashed the top of each loaf and put them in an oven that had preheated to 425 for ½ an hour and cooked them for 35 minutes.

This time I:

1. Hoped to create looser dough by upping the water a little, it was still rather stiff.
2. Sprayed the walls of the oven before I put the loaves in and again 5 minutes into cooking.
3. Rolled the dough into loaves rather then dividing into thirds and folding.
4. Skipped the ½ hour of proofing as balls and went straight to proofing in the shape of loaves, which I proofed for 1 ½ hours.

Notes on bread 7:

1. There is more air in the crumb.
2. The gauge of the crust is getting too thick and hard to break through.
3. Rolling the dough, rather then folding, made more pockets for air but they were smaller.

I think water = air pockets inside the bread, and that spraying the oven resulted in the too-thick crusts. Going to have to play with this.