50/50 whole wheat with uneaven air pockets? what did I do wrong?
This is my second try to make this 50% whole wheat sourdough bread and Im wondering why did it explod a little (my guess is final proof was too cold and/or not long enough?) and how come the air pocket are so uneven? was it too much or too little gluten development?
recipe:
233g bread flour
122 whole wheat flour
111 whole wheat spelt flour
(total 466g flour)
375g water
10g salt
levain 65g
Autolyse 2 hours at 27c (80f)
mix + slap and fold for 5 min
bulk fermentation at 27c (80f) + 4 sets of stretch and fold = 3 hours ( I wanted to wait a bit longer but I really had to go to bed)
bench rest 10min and shape
final proof in fridge for 10 hours, took the banetton out of fridge right before baking (Maybe I should have left the dough in the balcony in stead of fridge, I will try it next time)
Baked in dutch oven for 250c (482f) for 20min and 230c (446f) for 15 min.
I think the first time I made this recipe (warm bulk and warm proof) tasted more sour which I loved a lot, and the air pockets were more even compare to this time (warm bulk and cold proof),. But Im not sure the air pockets have anything to do with it?
thanks!
An inadequate bulk ferment. I wouldn't have done a long final proof out of the fridge as better to give it some room temp time after refrigerating if it needs it rather than going over.
You could have done a 30 min to 1 hr autolyse if you think you need more time for the bulk ferment. Or include the starter in the autolyse if only because you need more time. Yes a strict autolyse is without but sometimes we adjust and it is an accepted alternative way.
Or more starter.
I was waiting for the levain to peak when I started autolyse, and obviously I didn't not plan my baking schedule very well...
but now i know that fermentation process should not be rushed :p
Agree with Nate, this looks underfermented. 3 hours is pretty short for bulk fermentation even at 27C. Plus your levain is under 15%, which would only increase the time required for bulk fermentation. I think your bread would've come out awesome if it had properly fermented. It seems that it had all the potential for a great loaf. The only problem is you had to rush out! Good luck next time!
hmm I never considered the levain percentage... is 15% the usual amount? I just did as it says on the recipe (from the perfect loaf blog), but should I increase the percentage?
I had a feeling the bulk fermentation was somewhat 'undone' because the dough was not as jiggly as usual at the end of this process, but oh well, at lease now i know :p
And thanks a lot for the encouragement! Im excited to try this recipe again this weekend :D
pre-fermented flour levain and a 10 hour retard but it looks like it was under bulk fermented and proofed for that matter.. Time depends on temperature, hydration, amount of pre-fermented flour etc and why we keep saying forget the clock and watch the dough instead . The dough never lies but your clock will most of the time. Still I bet it tastes and eats just fine:-)
Happy Baking
agree, it was hard to tell if bulk fermentation is done... for me I can only go with feelings and I wonder if there is any test for it, like the poke test before baking?
and yeah it tastes pretty good, we saved 4 slices in the freezer and ate up the rests of it with some wild mushroom soup, yum! :p
Consensus is that you go by appearance: some rise of course, but a domed top and some big bubbles starting to appear.
Here's one of mine, maybe it could have gone a bit longer (forget the circle, that's just where the silicone lid touched the dough):
Lance
Thank you Lance! My dough after bulk fermentation usually looks just like yours when i used a round bowl, but this time i did the bulk fermentation in a glass oven form (so I can look at the bubbles from the side) and It was harder to tell if the fermentation is ready since the dough is a lot flatter. I guess I just have to adjust to it. Thank you for your input!