I love this skin so much but I have never been lucky enough to find it- until today!!
the only other kiri skin I have gotten from boxes is Inari which is also a banger, my years luck has officially been used up lol
So I posted my first loaf here a few days ago and just wanted to thank everyone who gave advice!
Although this one isn't perfect, it's definitely a big improvement and tastes even better than the first!
The adjustments I made were: slightly less water, longer bulk ferment, slight kneading before fermentalyze and only 30 minutes fermenatlyze, shaping before the cold proof, used a banneton and used rice flour for shaping and before baking!
If anyone can read this crumb or drop any more tips that would be great- I think for my next loaf I want to use more flour and a lower hydration recipe, and i think I still need to work on my shaping to help it hold its shape better!
The full recipe:
Kitchen ambient temps were between 20.5°C and 21.5° (I haven't bought a dough thermometer yet but I plan on it soon!)
- 100g active peaked starter + 250ml warm water mixed together
- Added 350g Allinson's strong white bread flour (12g protein)
- Mixed together and lightly kneaded for 5ish mins
- left covered for 30 mins at room temp (fermentalyze)
- did 2 sets of stretch and folds every 30 mins followed by 2 sets of coil and folds every 30 mins
- left to finish bulking on the counter (5hrs) until my dough was jiggly, doubled in size, bubbly, pulled away from the bowl cleanly and less sticky to the touch- I think I could have pushed this longer tbh
- total bulk time roughly 7:35hrs
- shaped the dough with rice flour- laminated and fold + rolled
- placed into rice floured banneton and stitched the bottom
- placed in fridge for around 16hrs and 10 mins
-preheated dutch oven at 230°C for 1hr
- took the dough out of the fridge and scored then immediately placed in the dutch oven on baking paper
-baked for 30 mins covered and 15 uncovered
-left to cool for an hour before cutting
Hello!
I have just made my first ever loaf, I have an inkling of what went wrong but I'd like this communities feedback too! My recipe will be at the bottom of this post.
My starter is a baby from a very well established 6 y/o starter- I feed it everyday around a 1:2:2 stiff feed and it lives on the counter at around 20°C.
My house temp tends to sit around 20-24°C.
So I have a feeling that this dough was either over fermented or too high hydration (or maybe both). Since before it went into the fridge for cold proof (around 13hrs), it was holding its shape well- however when I took it out today it was sticky and would not hold a shape for the life of it.
After the final shape i got it onto some parchment paper and as you can see in the pics... it was very flat and so wet i couldn't get a good score.
Now it did rise in the oven, but it is essentially a flat bread lol!
Any feedback and tips would be much appreciated!
Recipe:
260ml room temp water
100g starter at peak (floated in water)
350g Allinson's strong white bread flour (12g protein)
- Mixed all above into a shaggy dough and left to autolyze for around 3hrs
10g salt pinched in
I did 2 sets of stretch and folds 30 mins apart and then 2 sets of coil and folds 30 mins apart.
I then left that at room temp for around an hour before putting it in the fridge overnight (13ish hours)
I took the dough out of the fridge and let it get up to room temp before doing an initial shaping (it was very sticky and not holding any tension at this point), then left it to rest for 30 mins before a final shaping.
After the final shape i put it in the fridge for about 2hrs before baking at 230°C for 30 mins lid on and then 15 lid off.
It is currently still resting but I will add a pic of it cut when it's ready!
