Advice sought on pic shown please. I'd like more height.
Hello, Long time lurker here and I've learned a lot so thank you all.
I've been a pastry chef for about 17 years along with yeasted breads. I've only been doing sourdough for the past 8 months or so with a starter maintained from King Arthur with (50%bf, 25% wheat 25% rye at 100% hydration). I've spent some time here and read Hamelman's book cover to cover several times and made all the levain doughs at least once.
I'd like some more height from my bread if possible. My formula and procedure:
85% bf
15% wheat
70% hydration
2.2% salt
20% levain
When I build my levain I do 100% rye and 100% hydration. This is started approximately 12 hours before adding to my autolyse which I start at the same (around 8pm to 8am). I've observed with the long autolyse I only need to mx 60 seconds on the lowest speed of a commercial kitchen aid. I then bulk ferment for 75 minutes, strech/fold, divide and rest for another 75 minutes at which I shape using Chad Robertson's stretch/fold/shaping method and into a lined banneton and in the cooler for the next morning. Baked at 465f for 30 minutes in a DO then 12-15 uncovered. slashed and sprayed at 800g.
I haven't been working for the past eight months so I have been doing A LOT of baking figuring out what percantages I like and listed above works for me. Properly seasoned (in this case I include the weight of the flour in the levain for the salt percantage, 2.2%). Nice wheat flavor (Tartine's at 10% isn't enough for me). I like the 100% rye starter for maximum tang. I've played with hydration from 65%-75%. 70% is my preference.
I'm really happy with the flavor and crumb, I just want more height. It's currently at 3 1/4 inches.
Any advice would be greatly appreciated and thank you for taking the to read.
The crumb looks beautiful. I'm not sure you could get more loft unless you make a stiffer dough or you re-shape right before baking. I believe both of those actions would negatively impact the crumb structure. Or you could use a pan.
Alternatively, take a look at the flours you are using. What is the percentage of rye in the final loaf, especially if you are building your final levain with all rye flour. Rye is a very extensible flour. Could it be the percentage of rye flour could be decreased?
The loaf looked absolutely beautiful.
Is your levan percent correct? I've never gone that high.
Gillpugh, That was a typo. I'm sorry and it has been corrected. 20%/200g
Thank you Clazar. So a shorter is just the nature of sourdough compared to yeasted breads? I guess I haven't accepted that and I'm not willing to add any yeast. I did try what you suggested on rolls with no success but I'll try again.
Rye content would be 9%
Thank you
I think you are saying that I said sourdough breads are shorter than yeasted. I did NOT say that and I did not even mention adding yeast.
I actually made 4 suggestions:
1. I suggested using less rye flour in the whole loaf.
2. I suggested re-shaping right before baking but that this may affect the beautiful crumb you have going.
3. I suggested a lower hydration but this may affect the crumb.
4. I suggested a loaf pan.
Yes I know what you said, I was saying that about the added yeast that's all.
I'd be raving about it. Looks lovely from where I'm sitting. It's not flattened at the top, the crumb is excellent, the scoring opened up very well, looks like the bulk ferment and proofing were done spot on. It appears this loaf has risen to its optimal height. Could you get a more risen loaf? Perhaps. There's always some possibility I suppose. Nothing I can think of though. If you change the flour or anything else in the recipe - it's a different recipe. So the question is are you happy with this loaf of bread for what it is? Not sure if anything better can be done for this recipe as I think you've done it justice.
Love the crumb. I wouldn't change anything. :)
Leslie
Thank you all. I've eaten quite a bit of it today and I am very happy. I couldn't have done it without this forum so thanks again.
I just saw your picture and thought.. it's a prank! That is spectacular. Love the look of that bread. Well done!
In the UK we have standard bread flour, usually 12% protein and we can also buy Canadian (or Manitoba) bread flour with a protein content of maybe 14.5 - 15.0%.
If your BF is also 12% then it might be worth substituting at least half of it with higher protein flour, which should help to increase loaf loft.
Lance
The bf I used is 12.7% protein. Thank you Lance, I'll give your suggestion a try.