The Fresh Loaf

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Any advise/help on this bake would be great!

Rake_Rocko's picture
Rake_Rocko

Any advise/help on this bake would be great!

So this past weekend I baked two loaves that were from the same base formula, but in one of the loaves i added Cranberries and Walnuts. So here is what I did and the formula etc... Ill post pictures (hopefully) at the bottom.

Formula:

KA Bread Flour - 50%

KA AP Flour - 30%

Whole Wheat - 20%

Water - 80%

Salt - 2%

Levain - 17% (100% Hydration levain with 50/50 bread flour to Whole wheat.)

Process:

Mixed Levain and let it sit overnight which ended up being about 9 hours. Next morning I mixed up the dough and ended up doing an autolyse for about 3 hours (this day was crazy and thats why i had the extended autolyse). Mixed in levain and salt after the autolyze and did 4 Stretch and folds over 30 minute intervals. Bulk actually only ended up being 3 hours or just over 3 hours.. I then shaped, and placed in to my bannetons and placed in to fridge overnight for a cold retard proof. Baked the next morning.

While doing the stretches... the dough felt exceptionally nice. Very smooth and soft and not super sticky. It was very easy to work with while shaping and handling it. As I stated at the beginning, I actually bulked two separate doughs. Reason being was that i wanted one of the loaves as a cranberry walnut loaf and one just being a regular whole wheat sourdough. Everything actually went very well with this bake, until I lifted the cover off my DO and saw that the one without the add ins fell in and had no rise.

After sort of sitting back and thinking about it, could this have been a result of the shorter bulk? Could it have been a result of the fact that I did two separate bulks in smaller dough sizes?? This is literally the first time i felt good about the dough going in to the DO, and the bread didn't rise. Could it also have been a proof that was too long (even though I doubt this because I have followed a similar time line for other bakes as far as the proof goes, and they turn out fine)? I know my Starter was very active and I almost never have issues with that being able to get me rising power. Anyway, here are the pictures, and if anyone has any ideas on what may have been the issue, please don't hesitate. Also, if i need to elaborate, let me know and i can try and explain further. Thanks all! 

As you can see, the irregular holes are an indication of....well something. haha

here's another good picture of the gaping irregular hole. Any specific things that this points to based off my description above?

suave's picture
suave

The dough was not properly fermented.  3 hours bulk fermentation is not enough with 7.8% prefermented flour.  You need more like 5-6 hours.

Rake_Rocko's picture
Rake_Rocko

Normally, I end up with a 4.5 minimum bulk fermentation. I just rolled with it and unfortunately turned out with poor results. Thanks! If anyone else has any input, i would love to hear it!! Thanks Though suave