Ideas for adapting this sourdough recipe ("The Toast With the Most") to a home kitchen?
I've been infatuated with the idea of this recipe for years. Now that I finally have an active sourdough starter, I tried to bake a version of this yesterday. I scaled the ingredients back by a factor of five, to produce two loaves (rather than the 10 loaves the original creates). I kneaded the dough in a mixer until it gathered around the dough hook and cleared the sides of the bowl, then let rise as directed in the recipe. After shaping, I baked the loaves in a Dutch oven to create some steam, about 30 minutes with the lid on, 30 minutes with the lid off, then 5-10 minutes out of the dutch oven, directly on the baking rack. The loaves didn't rise much during the bake, and they've come out a bit dense. Pleasant sour flavor and chew, but I'm not really getting the "nuttiness" from the toasted flour or oats at all. I think the interior of the loaf is meant to be softer as well. If anyone has suggestions for how to better adapt this recipe to a home kitchen? I would love to bake this more successfully! It's such a beautiful idea for a bread. Thanks in advance!
