February 10, 2018 - 11:14am
Newbie sourdough crumb
This is my second loaf. How does my crumb rate in comparison to the professional loaves? My boule goes flat once placed in the Dutch oven. Is there a video on how to turn a tight boule before placing in the banneton basket?
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and that from one amateur to another. As to shaping, there are tons on YouTube. Also be sure to check out Trevor J Wilson’s videos on Instagram. I used the “cinching” method last week and was really happy with the results.
Thanks I will look up his technique.
That's great crumb. Are you saying it goes flat and never rises again? It could be over-proofed and/or improperly shaped.
It does rise properly but I can't roll a tight boule despite weighing the ingredients properly. I feels too wet and gluten feels weak. Any suggestions?
There's a lot of directions this answer could go in. If you're making a very wet dough, that is not easy handling. It's best to use mid or lower hydration to learn shaping techniques, upping hydration as your skill increases. Making a loaf or two at a time a few times a month (as a typical home baker does) is not a way to get really good at this quickly, so it will take awhile.
What I really meant was, do you get good oven spring? Very wet dough is going to go flat, even if skillfully shaped, but it will expand well in the oven. Sourdough is generally stickier than yeasted dough, and should be handled less.
I believe the answer is yes to good oven spring. However, I am impressed by the videos when the dough is dropped into the DO and it doesn't flattten out. I wish mine was like that.