Re: Proofing on a heating pad

On 2022-03-07 3:51 p.m., bob prohaska wrote:
> Graham <[email protected]> wrote:
>>>    
>> My immediate thoughts are that the hydration is low at 62%, the salt is
>> high at 3% and the baking temperature is very low.
> 
> The salt is 1.5, not fifteen grams. Not a typo, but a braino....
> 
> What benefits would accrue from greater hydration and baking temp?
> 
> Thanks for writing!
> 
> bob prohaska
> 
> 
You should get a greater rise (oven spring) with a more open crumb.
If you are using bread flour, I would increase the water total to 250g 
(there is another 100g in the starter).
I'm not sure about your use of hot water though. I've never come across
that method before.
Rather than use the corning ware dish for the final rise, followed by 
putting it in the hot oven, try the NYT method of plopping the risen 
dough into a preheated (450F) dutch oven.