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gaping holes

brian@clarkeiplaw.com's picture
brian@clarkeipl...

gaping holes

Hello,

My goal is a loaf with more evenly distributed hole structure. This loaf and dough is 78% hydration (2.7Kg bread flour, 0.3Kg whole wheat, 600g 100% hydration levain 2284g water 75 g salt). I do a 40 min autolyse at ~80deg F, then add small amount of water, salt and levain. I stretched and folded 5X at ~45min interval. Kept in constant temperature of ~75 deg F. I divided the dough to six equal parts at approximately 8 hours, rest for 30 mins and shape, refrigerate overnight and bake in morning.

I am looking for input on where I could change to get the result I want. My three primary suspects to change are: (i) shaping technique; (ii) primary fermentation time; and (iii) number of stretch and folds.

Any input is greatly appreciated.

I could not upload pics of the primary fermented dough at 5 hours and 7 hours.

dabrownman's picture
dabrownman

http://artisanbreadbaking.com/problems/

just go down top tunnel between the crust and crumb.

Lechem's picture
Lechem (not verified)

Just did a quick sum and that's 22% Levain. 8 hours bulk ferment seems a tad long. Giving a time is difficult but if I did 22% Levain we would be looking at closer to 3-4 hours. Reluctant to give an exact time but 8 hours is definitely off. 10% Levain would sound better at 8 hours bulk ferment. 

Then there's shaping. You don't describe your method but that's something to look into. 

brian@clarkeiplaw.com's picture
brian@clarkeipl...

Thank you for your input. Re. amount of dough: I've scaled my formula; i can fit three cast-iron cookers in my oven. I give loaves to friends.

I think you're right; I'm either over fermenting or using too high a % levain. I think I'll scale back on fermentation time by a couple hours, min, and see how it comes out.

I read in another post that too many stretch and folds could cause such a problem. I find this a bit difficult to understand, in that it would be difficult to over develop using hand methods. I mix by hand too. Any thoughts?

alfanso's picture
alfanso

pretty easy to do with a lack of standardized nomenclature in this funny business.

french fold = slap and fold.  Stretch and fold = letter fold.

the first set is done after an initial distribution of ingredients in the mixing bowl, this often in concert with pinch and folds in the bowl.  And then the FFs are done.  This is the step where it is seemingly impossible to over develop the dough.  There are also those who just do all of their folds in mixing bowl, whereas the FFs are done on a work bench.

 After completion of the initial mixing phase the dough is left to do a bulk rise.  It is during this phase where intermittent stretch & folds are used to encourage gluten development and redistribute the yeasts and gasses in the dough.  A punch down, if you will.  Once your bulk rise is complete, so are your stretch & folds.  Just be aware that more is not necessarily better with the stretch & folds.  Depending on the strength of the dough and experience, you may find yourself performing only one or two sets of these folds.  I have a hard time imagining why there would be a need to do more than four.

I hope this explanation helped.