13 Comments

This is the second time I’ve made this bread and like others it has required extra flour. Otherwise it’s wonderful.

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Do you bake in a sandwich loaf tin with the lid on or off?

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author

For this one I bake without the lid

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This is a lovely recipe Edd and much appreciated in our bread obsessed household. I do want to ask a question to the baking community though - for this and the speedy sourdough recipe that both use a mixer I end up with a dough that is more like....batter! And that is with following the instructions to the letter. My starter is mixed to your ratios, and the mixer is a KitchenAid. My instinct told me to add flour, which i did and quite a lot. Obviously this changes the hydration. What is going on? Is it my flour? I’m baking with Wessex Mill white strong flour.

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Using FoodGeek’s dough calculator, the hydration is just shy of 70%. I added 120g more flour, but would try 500 flour /295 water next time.

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I’ve made this again with exactly the same issues. Dough is batter. I have to add 100g of extra flour to combat the issue.

I mixed the flour with the liquids first by hand, when i added the starter and mixed by machine is when the issues happened. So perhaps a thicker starter is needed with the flour i am using.

Trials and tribulations of bread making!

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author

Hi Laura, definitely strange that your dough resembles a batter because this dough is only 65% hydration so should be fairly easy to handle and not too wet at all. Can I ask how you are measuring ingredients? With a scale, measuring jugs etc? It should be the flour, Wessex Mill is 13% protein and they themselves suggest a bread dough with similar hydration. Also, how long are you kneading the dough for in the mixer?

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i have a weighing scales for liquid and dry goods. And mixing for about 12 minutes. But the texture stays wet and doesn’t improve with strength. My suspicions lie with my starter.

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Hi, do you have a directions for how you make starter? Thanks!

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Mar 15, 2023·edited Mar 15, 2023

The first time I made this loaf, my oven died the day I started the levain. I had to refrigerate the dough for nearly 20 hours before I could bake. This loaf was still delightful! Terrific recipe! (I used 30 % white flour, 70% wheat flour)

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This is good to know about the refrigeration as I like to cold proof doughs overnight so I can bake first thing in the morning!

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My next adventure was to add whole grains to made a multigrain bread. I chose muesli and it was a delight. This is the best recipe

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Sounds like the perfect sourdough for my mum, who can’t get her teeth into the crunchy sourdoughs I try and encourage her to love! Thanks Edd. Really loving having a look through your Substack x

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