My last bread is much better than the previous. Finally not so heavy as the others. What I did different this time was:
- I took a lot of time to let my starter acclimatize from the fridge, like 24 hours or so. It was all bubbles, but still didn't poof. But as the bubbles were so active, I decided to take the chance. Maybe the starter was just too fluid to poof.
- I mixed the dough for a long time with the hand mixer. Did that the last time as well, but most previous times, I did it shorter.
- I left the dough overnight for the first poof, not in the fridge.
- I did not make a hand made bread shape or do any stretching and folding. I just cut the sticky, poofed dough in half and threw them on a sheet of baking paper, which went directly into the baking form.
- I let the dough in the forms poof at room temperature, covered with plastic. I had some flour at the top to prevent the dough from sticking to the plastic. It poofed to about twice the size.
- Then the same as usual, 15 min at 250 C with boiling water, and another 33 min at 210 C.
I think the fact that I didn't try to strech and fold it, prevented me from putting in lots of extra flour.
Sorry, iPad pictures always end up upside down on this website.
Edit: I forgot to mention that I used 50% siftet wheat this time, much more than I usually do. I think that also makes a difference.