The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need help with final result

nnehme's picture
nnehme

Need help with final result

 

It is the second time I bake a tight loaf of bread that has been shaped as a Batard and proofed overnight. whenever I take off the top lid from the double Logde iron skillet, the dough would have expanded and didn’t rise in volume ( see picture ) - can you help please ? What do you think I am doing wrong ?

Comments

Lechem's picture
Lechem (not verified)

We will need the recipe and method to try and help. 

nnehme's picture
nnehme

recipe

50% strong bread flour 

50% spelt flour 

65% hydration 

15% sourdough starter (50% hydration) 

2% salt 

1/Incorporate all ingredients ( no autolyse ) 

2/Bulk ferment after mixing 10-15mn; stretch and fold once every hour for four times ( and not once every 30mn as the dough’s tension was strong). Total bulk ferment for 6 hours. 

3/preshape for 20mn

4/shape

5/proof overnight in fridge for 18 hours 

6/score and bake 

baking was done after pre-heating oven for 30mn at max heat ; bake for 25mn with lid on and 20mn without the lid. 

 

Lechem's picture
Lechem (not verified)

18 hours seems quite long. If the bulk ferment is done properly and you have 50% spelt then a more normal time limit for a final proof in the fridge would be 8-12 hours. 

So providing you aren't over doing the bulk ferment too I'd say the issue is with the final proofing.

Also, even if you do successfully correct the problem and get better rise don't expect the same result as a 100% bread flour loaf. 

nnehme's picture
nnehme

Will try the lazy way and report back ! Thanks both 

Lazy Loafer's picture
Lazy Loafer

I suspect the final proof (even in the fridge) might have been too long for the 50% spelt flour in the loaf. Spelt is a funny thing - quite fragile gluten and ferments quite quickly. Could you adjust your schedule for one bake to bulk ferment for 4-6 hours (as long as the dough is pouffy) and then shape and proof for, say, an hour or two? Bake it then and see if it turns out better.

CarlThePigFarmer's picture
CarlThePigFarmer

I am currently having similar issues with loaves with a high percentage of fresh milled whole grain flour.

It seems to proof much faster. I've been trying to balance it out with less levain and less time in the fridge.

Also learning that you simply have to have different expectations when it comes to oven spring and open crumb with these kind of loaves.
How is the crumb?

nnehme's picture
nnehme

The crumb is not too open - I suspect  because the stretch and fold was done once every hour and not every thirty minutes