Hi all,

I've tried my first couple of loaves and the second came out much
better,
but I have a few questions.

The recipes ususally call for, "1 cup of prepared starter" or the like,
and then the amount of flour, etc. My confusion is how much water is
used
in the recipe. The water comes from the starter some, but how much is
right? I've added more to the dough to get it to a consistency that I
think is about right. Is that the best way?

I haven't been getting the golden brown crust I want, even though it's
been great in texture. It's more of a whitish and light brown.

Here is the recipe I've used:

1-3/4 cup prepared starter
2 cups flour
1/2 tsp salt

I proof for 2 to 2-1/2 hrs for first rise, punch down slightly and then
proof for another 1 hour or so. I have a tray of water on the bottom
of the oven and spray the loaves with water every 5min for the first 20
min and cook it to internal temp of 185-190.

So, any help for a more brown crust would be appreciated along with any
other observations about the procedure.

THanks very much,
Rick in CO

On 25 Nov 2005 22:08:43 -0800, "Rick in CO" >
wrote:

>Hi all,
>
>I've tried my first couple of loaves and the second came out much
>better,
>but I have a few questions.
>
>The recipes ususally call for, "1 cup of prepared starter" or the like,
>and then the amount of flour, etc. My confusion is how much water is
>used
>in the recipe. The water comes from the starter some, but how much is
>right? I've added more to the dough to get it to a consistency that I
>think is about right. Is that the best way?
>
>I haven't been getting the golden brown crust I want, even though it's
>been great in texture. It's more of a whitish and light brown.
>
>Here is the recipe I've used:
>
>1-3/4 cup prepared starter
>2 cups flour
>1/2 tsp salt
>
>I proof for 2 to 2-1/2 hrs for first rise, punch down slightly and then
>proof for another 1 hour or so. I have a tray of water on the bottom
>of the oven and spray the loaves with water every 5min for the first 20
>min and cook it to internal temp of 185-190.
>
>So, any help for a more brown crust would be appreciated along with any
>other observations about the procedure.
>
>THanks very much,
>Rick in CO

Hi Rick,

Many bakers find it convenient to use what is known as
"Bakers' Percentage" to specify the amount of water or other
liquids.

That is the proportion of liquid to flour (by weight.) With
that technique, most breads have a hydration somewhere in
the 60% - 70% range.

About the color of the bread:

Two possibilities come to mind -

You may have fermented the dough too long (did it have a
yellowish color?)

Or, perhaps more likely, your oven is too cool. Have you
calibrated it? That is, are you certain that the temperature
displayed is actually the temperature inside the oven?

All the best,
--
Kenneth

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