After baking the Champlain so often I was wondering whether it would be time to give this
formula another try...I remember last time I baked it was in October 2017 and one of the bakes that made me realize no I must walk before I run and reduce hydration!!!!
I followed Trevor's formula as on his blog apart from withholding 10g of water and use it for wetting hands....
I used Rubaud combined with a short bout of slap and folds....
Coil folds are amazing to manage wet dough and that's what I used for the first 4 folds in 30 min intervals.
ALSO - an Italian baker Matteo Festo suggested on his blog that you put a sample of your dough in a glass cover it with room temp water and put it near the bulk. If they piece of dough rises then your bulk has reached optimal bulk...
I tried that and the dough went puffier and puffier...and the piece of dough would not float...
In the end I had after 5 1/2 hours bulk at 75F I decided to do a pre-shape as Barney had to go to the VET for his yearly jabs...
Just as I finished the pre-shape the dough started floating so I cannot have been far off....
BUT boy was the dough proofy!!!
Pre-shape boule was nice and airy and did not loose too much shape after 30 min. Still rounded edges where they meet the counter....
Final Shape was so hairy as it was very difficult to kind of get the dough to do what I wanted as it was ouzing with air...I opted for Trevor's 'puffy' dough shaping technique but the folding over did almost not happen...
https://www.instagram.com/p/Bm137eLHWX1/?taken-by=trevorjaywilson
Wiggly, jibbly dough in banneton!
Then into wine cooler at 4C which actually is more like 5cish....After 4 1/2 hours the dough looked like it had risen and dough temp was 7C and I thought ready to bake.....
I find that call when the proof is ready with retard the toughtest part at the moment!
Ready for square scoring ....
and the dough sagged and ended up in the oven like this with me being reallly quite deflated too...
And then, slowly...go on fella.....
made it...
Very, very happy and can now dabble a bit more in the 80% hydration area....it tastes amazing with the spelt and rye in it! Oh....I need to think about to bake possibly on a tray on the stone to avoid the darker bottoms on my loaves...and dial in temp ...need to ponder on that...