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you get what you pay for
100% this. I may be paying £1/kg for caputo from an Italian wholesaler, but it's worlds apart from any other 00 thats readily available.
Shipton no 4 is ok, but not that reliable - although it's deffo a lot better than what you get from supermarkets.adding all the water too soon in high hydration doughs
Two stage hydration definitely makes things easier IMO. A lot easier to build the strength needed to hold more water when you mix below 70%. You just have to be careful to add the second load of water slowly/bit by bit as you can wreck the dough if you add it back too quickly.
Corona isolation has me baking at home for the first time in a while. Has anyone else found that the FWSY overnight recipes never have enough yeast to generate sufficient activity? I've not done one of these recipes for ages and I've been having the same problem I always did where the dough doesn't come up at all overnight. Will probably just fold in a wee bit more yeast so it's actually ready to bake today.
Also got a new starter on the go with 00 caputo. I seem to have a fair bit of activity after only a few days - was quite surprised to have it bubbling on day 3! Might even see if I can get it active enough to make a preferment for a sourdough tomorrow!
/csb - can you tell I'm stuck at home and bored out my mind?
Nef-
Has anyone else found that the FWSY overnight recipes never have enough yeast to generate sufficient activity?
We have a very cold kitchen at the moment, but I have found that using the same measurements but letting it bulk ferment in an oven with a pan of boiled water underneath is almost fool proof. Recipe most often used is Field Blend 2
rj
Biologique t65
and then smaller amounts of diastolic malt, malt flakes, wholemeal, spelt etc
what i am learning is you get what you pay for and organic flour has more flavour and seems to develop more in autolyse too