Pushing additions too far?
I started building a starter for a weekend bake over the past few days, but on Friday morning got a bit ahead of myself and created a bigger amount of starter than I normally do.. I find feeding 1:4:4 works for my kitchen temp and starter strength when I'm feeding every 12 hours.. but then I came home late Friday night to this..
It was about 500+ grams of starter that by this stage had more than trippled.. I guess on the one hand I should be happy to have a virbrant and active starter!
So I decided to put it to good use but didn't have a formal plan. So I added 800g of unbleached bread flour, 200g of whole wheat flour, 720g of water (autolysed for about an hour), 200g of starter, 20g of fine sea salt. I mixed this well and then thirty minutes later I added 100g of hemp hearts, 100g of brown flax seeds, 100g of oat bran (all three were toasted), 25g of chia seeds and 50g of amber honey. I gave it all a good mix and did so again thirty minutes later. But it was already late and the night's scotch was starting to make me sleepy! I decided to leave it on the counter for the night given the amount of additions.. it looked like this..
By the next morning I woke up to this..
It looked good and obviously rose well. But had little structure as I didn't give it much by way of stretch and folds. I thought of it as a no-knead experiment.. I poured it out on my bench and it deflated a fair amount in the process despite my best gentle efforts. I pre-shaped and then shaped it into a few loaves to proof in baskets. I left them on the counter for almost four hours and they probably rose around 75% or so.. i always find it hard to know for sure..
Loading the proofed loaf into the combo cooker.. as I put it in the basket seam side down I didn't score the loaf.. (probably should have just the same)..
Here they are out of the oven..
Here's the crumb shot..
The aroma while they baked was earthy and great. The crumb is dense but not overly wet or under-cooked. It's just not open and is heavy. It's very tasty, good and better toasted, but not ideal.
So my question is to ask: is this more about too much additives by weight of dough, or process? Can you make a more open/lighter crumb with this much in additions or did I cross the limit and added too much? Or was this about process, and by not creating structure with stretch and folds and making this an overnight no-knead that the outcome was inevitable?
Thanks in advance.. bread1965!