New loaf. Working with feedback, keep it coming.
I've finished Tartine and Bread Revolution and 1/2 way through The Bread Builders--it is by far my favourite.
I keep tweaking my loaves based on TFL feedback and the literature I'm getting through. This loaf I did a 20 hour retard b/c it got sunny and had to go outside. I was surprised with the results. I can't really pick up on subtle differences in sour/tang with the 20hr ferment. Happy with the oven spring, colour, open crumb. The spreader loaf I had last time is completely gone likely due to less hydration.
500g Flour weight loaf. 24% sds (fermented flour weight). 75% Anita's Organic Sprouted ww. 25% Bob's Mill Artisan bf. 77% water. 1.8% salt.
- 45m AL.
- Add SDS ST&F 5 min.
- Add salt and 20g wat. ST&F 5 min.
- Folds in bowl every 30m for first 2 hours.
- 3hr BF. 25m bench rest.
- 1hr proof.
- 20 hour fridge retard.
- Bake straight from fridge cold. 450 20m covered hot DO. 25m 425 uncovered.
- What should I tweak? See any imperfections and things worth improving on?
- The crumb was the chewiest loaf yet (not in a bad way). Does a long fridge fermentation affect chew?
- I intentionally pinched a couple bubbles under the surface while I was shaping. Is that standard?
- I didn't cover the loaf in the fridge with plastic, just a towel. Is that standard? What about when proofing on counter? Towel or upturned bowl/plastic? Do we want higher humidity?
- Is a relatively higher hydration a trade-off between a more open crumb but less loaf height? Does high hydration impair gluten strength allowing for an open crumb but less structural strength and therefore less height?
- I'm guilty of only refreshing my starter once the night before with a ~90% dump then inoculating my dough ~12 hours later. The ratio of new flour/water to old starter is about 5:1. I've had my sds on the counter for about two weeks now feeding every couple days if not baking the next day. See a problem with this method?