It’s interesting that you thought the dough wasn’t kneaded enough. A two minute knead time doesn’t sound like much, but I haven’t made that many breads with different hydrations to be able to understand how bread should be made, but found when I used this regular pizza dough made with the Ischia starter and no special equipment for baking, it made me wonder just how similar making pizza and bread are. My dough wasn’t even a high hydration dough and I got airy bubbles in the bread. I would be interested in trying out the bread formula, if you would be willing to give me your methods. I don’t have any special baking equipment, so the results would be interesting to me.
Glad to hear you will be tweaking this bread formula. I will be interested in the results. I know you won’t quit until you find the results that you want.
Your comments are interesting too. Do you think the brand of flour used in this formula makes a big difference in how the bread will turn out in terms of airy crumb.
Norma, I'm only going off of my limited experience with making pizza dough. IMO, pizza dough is very similar to bread dough if not the same. IMO, dough is dough, flour is flour, and kneading is kneading. I know with pizza dough, that if I manipulate and balance hydration levels, strength of flour, kneading times, ferment times, and baking temp I can reproduce a light and airy crumb with different flours and/or a blend of flours.
For a pizza dough using BF and an 87% hydration ratio, a 2 minute knead using anything other than a food processor to knead the dough just doesn't seem to be correct. Even if using 75% starter. Of course ferment times play a major role in it as well. Longer fermenation times will definitely build strength into the dough until you reach overfermentation and then there is weakening of the dough. I think for the time being, I will just say that it was likely my fault using a possibly underactive starter. Again, the bread was good but didn't have the crumb structure I was shooting for. I think I can fix that by adjusting the kneading time, ferment times or both. You are right, I'm not much of a quitter.
Method is a slight variation listed in Hamelman's book but the proofing times are the same.
Poolish: 50/50 flour and water with 0.2% IDY or use active Starter. If using IDY poolish allow it to ferement at 70F for 12-16 hours. Poolish is ready when the center starts to deflate a bit and the top has lots of small bubbles on the surface.
Mix: flour, water, and poolish (or starter) to an even mixture (1-2m) and let sit for 20-30m. Sprinkle IDY and salt over dough and mix another 2 min using a spiral mixer. Adjust mixing time accordingly for other types of mixers.
The dough should be supple and moderately loose and desired dough temp is 76F (per Hamelman).
Bulk for 70 min adding folds at 25m and 50min. You can do this with a dough cutter. Just scoop up once side and fold over the top. Repeat on all 4 sides of the dough.
Divide dough into 1 lb pieces and place on a floured surface covered with a plastic sheet. Proof for another 25m at a temp of 76F.
Invert the dough onto a peel with the floured side up. Make your cuts. Load into a preheated and presteamed oven at 460 for 35m. Opening the oven halfway through helps vent the oven so the bread can bake without steam. You can do this by placing a fork or spoon wedged in the door while the bread is baking.
Hope that helps,