Proofing times and dough tackiness
Here's my latest bake.
My recipe:
100g KAF AP flour
100g whole wheat flour
160g water
3g yeast
1. Mixed flour with water, held back ~ 20g to dissolve salt. Autolysed for 30 min
2. Added everything else, stretched and folded till combined.
3. S&F 6 times, over 2.5 hours. Dough was enlarged (didn't wait for it to double) and gave resistance when trying to stretch.
4. Shaped into a boule and proofed in a brotform
5. After ~30 min dough seemed ready so i baked at 220C in a Dutch oven for 55 min. 30 with lid on, rest without a lid.
While the texture of the bread was satisfactory, i wasn't satisfied with the oven spring and the shape. Also, proofing took ~30 to 40 min! Did i underproof? The dough looked like a balloon and was ~1.8 times the original dough.
Another problem i encountered was that, while shaping, my dough wasn't smooth like when i see vids on youtube.
It was tacky, and didn't come clean off the board. Is that a sign of under development?
Feels like i'm in a one step forward, two steps back situation here.
Yeah, I get that tacky dough thing sometimes too. However, the crumb of your loaf looks lovely. I don't think you'd want it to have proofed any more than that. Maybe try autolysing the flours and water for half an hour or more first, so the whole wheat flour can absorb more of the water. An 80% hydration dough is bound to be tacky anyway, I suppose. I've started taking my doughs down to 78% to make them a little easier to handle, and the crumb doesn't seem to suffer.