The Fresh Loaf

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Sourdough, and problems in the oven

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edwardf's picture
edwardf

Sourdough, and problems in the oven

So my sourdough has not been behaving lately and I was wondering if someone could troubleshoot for me. I am following this recipe http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/ which previously given me good results. I will post some shots of the crumb and recent bakes so see what you guys think. 

Here is a loaf, following the same recipe, although my scoring was slightly off center the oven spring was substantial and the crumb much more open and tasty. This loaf however was retarded, at two stages, fue to time restraints. The 100% starter was almost ripe but I was not able to bake that day so into the fridge it went, then the loaf was shaped and it was late so it was retarded in the fridge overnight (as per the recipe).   

Thanks for your time, I hope you can shed some light on my baking!

 

Cheers, Ed

Wild-Yeast's picture
Wild-Yeast

Appears your loaves are underproofed. Try extending the proofing time or increase the proofing temperature.  Try and maintain a consistent proofing temperature - it will go a long ways in maintaining a semblance to timing to the bake.

Wild-Yest

edwardf's picture
edwardf

Is the susan from the wild yeast blog?! But I presumed the might be underproofed, but I also presumed if they were that there would be much more oven spring? The crumb appeared under but the exterior over. But yes, it has been very cold recenlty closer to 15c than the 20 - 25(ish) the recipe recomends, I will try proofing for longer. Would this also be the cause of the few very large holes and otherwise tight crumb? 

Thanks very much for your response! 

Ed

FlourChild's picture
FlourChild

It's possible that the bulk ferment was also too short given the lower temp.  More fermentation (either from time or warmer temp) combined with more stretch and folds should help even out the crumb a bit.  

Wild-Yeast's picture
Wild-Yeast

No I'm not the Susan from the Wild Yeast blogs - otherwise I'd be a boy called "Sue"...,

I agree with FlourChild that a few more stretch and folds would more finely mix the active biologicals creating a more consistent crumb.

Wild-Yeast