So what's different? Well, the weather, for one thing; and rather than the 60p a kilo supermarket flour of my last few attempts I went for a more expensive flour from Bambuni (Shipton Mill, I think), which I'm sure Huey will consider the absolutely crucial determinant; I'm now using a starter that I, erm, started from scratch; I'm also now using a proving basket and a peel (to transfer the dough onto the heated stone in the oven lickety-spit); but, really, I reckon it's mainly down to three factors:
- I've ditched the overnight sponge palaver, my thinking being that maybe the length of time was causing the lack of the sour tang taste I was after.
- I've upped the amount of starter added to the dough for the same reason, and also because I thought this might help achieve a wetter texture and larger holes in the crumb.
- I've adopted Richard Bertinet's slapping/stretching method (see the video below) instead of a traditional kneading method or the 'just stretch and fold a few times' method.