Ten Outstanding Questions. Class is in session!
Thanks if you can add some insight:
1. Should I pinch larger bubbles that are forming on the crust at the end of the pre-round or shape?
2. Is there a consensus, if a medium-open crumb in a whole wheat loaf is desired, is it better to retard the proof or proof fast in a warm environment so gas production outpaces gas loss?
3. Why does the NMNF starter use rye? Because of it's vigorous fermentation characteristics from the high mineral content? Because it adds flavour when baking predominantly AP or BF / white flour loaves? Is there another reason?
4. Would the NMNF starter work well with all whole wheat?
4. I've yet to experiment in any manner with rye. Am I missing out?
5. If max oven temp before burning develops flavour in bread, should I insert loaf in a preheated DO at 500, immediately drop to 450 for 20m, then 20m at 425 uncovered?
6. Many respected bakers suggest looking for 20% dough increase during bulk. Others suggest up to 100%. What is your go to for a 75%-100% ww loaf? Please explain reasoning if your desired size increase during bulk changes with different flours and hydration. Are bakers that are going for a very open crumb using mainly white flour in their SD loaves back-end loading their ferment time with only a ~20% rise in bulk and a longer bench rest and proof to create a more open crumb? I'm thinking that high % ww loaves likely can’t support that long back-end-weighted fermentation.
7. Acidity and dough: Does refreshing the starter so it's less acidic achieve bigger alveoli development? Is it because protease has to break down some gluten bonds for an open crumb to develop and the protease enzyme is inhibited by too acidic of an environment? And because c02 production from yeast is inhibited by acetic acid? And also because acidity from a higher starter % will tighten and strengthen gluten bonds inhibiting an extensible, open crumb?
8. Or am I wrong and acid doughs tend to produce a more open crumb? Why if so?
9. Is a tender, soft on the bite crumb more likely with lower hydration or higher hydration?
10. If the crumb of the loaf is open enough for one's preferences, what are the other merits of a higher hydration formula?
Thanks again for dropping some knowledge :)