What the Forkish? Flat country Brown...
After many fantastic loafs, standing ovations, and jaw dropping results baking my way through FWSY, i had my first flat, sad, disappointing bread yesterday. I know, it was bound to happen, and in a way, i'm happy about the opportunity to challenge myself and harness this Pure Levain Country Brown recipe.
This is what I did (and in parenthesis, what Mr. Forkish suggests); maybe someone can spot the trouble area and help me decide where to start fixing the problem.
73f. room temp. 604g WF + 276g WW + 684g H2O @ 90f. Autolyse for 20 min. (Just like the book)
3:15 pm. Added 22g salt + 216g happy levain that passed the floating test. Final Mix, Dough temp 78f. (5pm in book)
3 folds first hour, 1 fold 11pm. Overnight room temp 70f.
7:30 am. Dough looked lovely and airy. It tripled in volume. Shaped into Bannetons. Super sticky, hard to shape......(8am in book. 1:15 over rise time)
11:15 am. Proof finger test looked good-I think-. It appeared to have risen nicely. Dough stuck to Bannetons (argh!!$%#@). Very Slack and soft dough. Went into hot DO's. 475 oven.
12m. Barely any oven spring. Pretty dense. Tastes lovely but crumb is quite moist and lacks air pockets.
All of this is written down in my bread journal. Looking forward to try the Country Brown again. Thanks in advance to anyone who took the time to read all the way to these lines...
Peace and dough,