The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crumb too soft and light

Ctwith3's picture

Crumb too soft and light

Everything went super smooth with this bake. 3.5 hours rising time gave me a pillow like dough before going into the fridge in bannetons. It came from a mother thats 10% rye and has been brewing in my fridge for 6 weeks. I went with a lower hydration than PR’s SF sourdough - 63% instead of 69%.

The crust is perfect, but it’s barely sour. I have been feeding this mother and giving it oxygen by stirring it up with my dough whisk, but it’s still been producing a lot of alcohol. 

Lechem's picture
Lechem (not verified)

What's interesting is that your mother starter produces a lot of alcohol. This should make it more sour and yet your bread isn't tangy as much as you'd like. You haven't said so but I guess from this you're building a Pre-Ferment and I think here is where you'd lose the tang if used when young.

A bit more about your mother starter and maintenance plus the Levain build will help. Otherwise I see a lovely bread. It takes time to balance the flavours and work out a method to bring out a characteristic you want. 

Victor Mello's picture
Victor Mello

I would like to see your formula and the process that you used. Any chance of posting the details?

Well done.