Update. I made a second dough this time trying to follow your video and some comments you made about hydration. I think I had about 65% hydration. Bulk fermentation went very smooth and in 4 hours it more than doubled volume. The mess started here. When I removed the dough on my working surface, the top side was extremely sticky! I tried to divide the dough with my metal scraper but it was sticky all over. Scraper, hands, table!!! Finally I got it into Banneton and in fridge. Overnight it raised some more. But after baking in my dutch oven it didn't raise as a ball shape like yours. It was rather oval and the crumb still a little humid and shiny. I did leave the breads into the oven for about 10 minutes at 200°C. The dough and room temperature were about 29°C and 75% humidity. My next trial will be to even lower the hydration down to 60-62%. Any better suggestions? No way I can send you photos? Thank you.
Be sure to get some good flour on the surface of the dough before you put it on the work surface. Maybe rewatch the video and see how the “presentation side” doesn’t get sticky. It’s ok to use more flour during shaping, but go light with it. Maybe watch this other video to see shaping a couple of ovals ruclips.net/video/XrgvxgwYKSE/видео.htmlsi=_oo_j1rx0kQyvTBd Preheating the cast iron pot and lid is important. 15 minutes should be good. The heat from the pot is important to the oven-spring. I bake 45 minutes covered and then uncover and finish to desired color. Shaping is a skill, you might just need more practice. How long did you cold proof for?
@@thestrengthkitchen My flour is 14% protein. Cast iron pot is preheated at 250°C during 30 minutes. I cold proof for 4 hours at room temperature 29°C and 70-75% humidity.
One more thing… Watch this video go 65% hydration. Be sure to open the description there is a ton of info ruclips.net/video/kFEcHjj1RoA/видео.htmlsi=dWIIC3zgBe6cOzbz Then follow these two videos Sourdough Oval/Batard (pt 1): Shaping ruclips.net/video/XrgvxgwYKSE/видео.html Sourdough Oval (pt 2): Scoring, Baking, & Cooling ruclips.net/video/lc3mo1lWDac/видео.html See if all that doesn’t get you on track.
I don’t recommend it. I feel pretty confident that the dough would become one with the basket. If you want to do something like that, check out this sandwich loaf video. ruclips.net/video/WgFJitycqvo/видео.htmlsi=sHp66zkL2uIBjoLP
Update. I made a second dough this time trying to follow your video and some comments you made about hydration. I think I had about 65% hydration. Bulk fermentation went very smooth and in 4 hours it more than doubled volume. The mess started here. When I removed the dough on my working surface, the top side was extremely sticky! I tried to divide the dough with my metal scraper but it was sticky all over. Scraper, hands, table!!! Finally I got it into Banneton and in fridge. Overnight it raised some more. But after baking in my dutch oven it didn't raise as a ball shape like yours. It was rather oval and the crumb still a little humid and shiny. I did leave the breads into the oven for about 10 minutes at 200°C. The dough and room temperature were about 29°C and 75% humidity. My next trial will be to even lower the hydration down to 60-62%. Any better suggestions? No way I can send you photos? Thank you.
Be sure to get some good flour on the surface of the dough before you put it on the work surface. Maybe rewatch the video and see how the “presentation side” doesn’t get sticky. It’s ok to use more flour during shaping, but go light with it. Maybe watch this other video to see shaping a couple of ovals
ruclips.net/video/XrgvxgwYKSE/видео.htmlsi=_oo_j1rx0kQyvTBd
Preheating the cast iron pot and lid is important. 15 minutes should be good. The heat from the pot is important to the oven-spring. I bake 45 minutes covered and then uncover and finish to desired color.
Shaping is a skill, you might just need more practice. How long did you cold proof for?
@@thestrengthkitchen My flour is 14% protein. Cast iron pot is preheated at 250°C during 30 minutes. I cold proof for 4 hours at room temperature 29°C and 70-75% humidity.
As a best practice…Cold proofing in the refrigerator should be a minimum of 8 hours and a max of 48hours. I tend to go 18-36 hours.
One more thing…
Watch this video go 65% hydration. Be sure to open the description there is a ton of info
ruclips.net/video/kFEcHjj1RoA/видео.htmlsi=dWIIC3zgBe6cOzbz
Then follow these two videos
Sourdough Oval/Batard (pt 1): Shaping
ruclips.net/video/XrgvxgwYKSE/видео.html
Sourdough Oval (pt 2): Scoring, Baking, & Cooling
ruclips.net/video/lc3mo1lWDac/видео.html
See if all that doesn’t get you on track.
@@thestrengthkitchen ok tks a lot
What about to divide just after last stretch and fold and place into Banneton? Let it bulk ferment and place in fridge overnight?
I don’t recommend it. I feel pretty confident that the dough would become one with the basket.
If you want to do something like that, check out this sandwich loaf video. ruclips.net/video/WgFJitycqvo/видео.htmlsi=sHp66zkL2uIBjoLP
I have many types of Bannetons.What is the size of the ones on this video in cm if I might ask? Thank you.
10” oval and round, which is approximately 25cm