I was a bit annoyed that my recent sourdoughs the form were always a bit flat, although taste wise they were alright. So I decided to do a test, make a no knead bread with a hydration rate of 77%, side by side with another kneading one and h rate of 63%. The proofing time of both bread were the same. My no knead bread were always perfect in shape, so I was expecting a beautiful form.
The result came out otherwise. The no knead bread was completely flat!!
The kneaded bread came out beautifully.
With the NK bread, the dough was stuck to the textile, and it took me quite some time to toss the dough entirely in the hot dutch oven, I guess the temperature lowered considerately and the gas in the dough was crushed… Both bread was proofed 16 hours with the same flour, starter and yeast (not same proportion for the yeast). Oven temperature and time was the same. The NK bread was proofed in the room temperature and the K bread outdoor (same temperature as in a fridge.) The taste of the flat bread was very acid, I guess due to the dense texture or maybe the room temperature proofing. The acidity was sensed in the K bread, but equilibrated.
Sunflower seeds on the top was a silly idea, they were mostly carbonised.
