The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

advice needed on new bake

mutantspace's picture
mutantspace

advice needed on new bake

 

 

just a newbie looking for advice.

I have here a 45% wholegrain sourdough (69% water, 22% levain (100% hydration), 55% bread flour, 30% whole spelt, 10% wholemeal, 5% whole rye) and am wondering what people think of crumb and colour. It tastes and smells good.

Procedure was:

mix in levain then rest for 30 minutes. Then 4 X stretch and fold every 30m for 1.5 hours then rest for 2 hours. Then preshape, rest for 20 minutes, shape and then proof for 90 minutes. Then score, into pot and into oven for 20 minutes covered at 450F and uncovered for 25 minutes for 450F.

The rise seems fine to me. The crumb is quite regular but i suppose thats normal with 45% wholegrain am i right? I presume if it was underproofed it would be very dense? Am i right in thinking i cant expect large irregular holes with high grain percentage?

advice appreciated.... 

 

Ford's picture
Ford

Your loaf looks good to me.  Perhaps a little tightening during the shaping of the loaf would not be amiss, and then slash after the final rise.  I find no fault with the crumb appearance.  Keep baking!

Ford

mutantspace's picture
mutantspace

thanks Ford.....im working on my tightening as for scoring - i did a tic tac toe on top just not very apparent from picture but i got a good spring from it....i guess im so used to seeing alot of airy crumbs on this forum that i think ive over or underproofed although im really sure im not - basically doubting myself....so thanks... 

pmccool's picture
pmccool

That's a well-aerated crumb for 45% whole grain bread. 

Paul

mutantspace's picture
mutantspace

thanks Paul...ill keep on trucking so...ive fallen in love with high grain bread its complexity is something ive never had before better yet my 8 year old daughter is now hooked on it which makes it all the better