The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

underproofed?

GustavoSM's picture
GustavoSM

underproofed?

Is this underproofed?

Recipe:

Flour 100%

Water 68%

Olives 20%

salt 2,5%

Levain 40% (100% hidratation)

Mixed by machine, 2,5 hours first proof, shaped and then cold proof for 16 hours (6ºC).

Thank you!!!! 

DanAyo's picture
DanAyo

I’m not sure about the proofing, but the crumb is beautiful to me.  It looks like the dark pockets are caused by the olives. Can you provide a shot of the loaf with crust. I would like to see how much it bloomed.

Nice Bread...

Dan

GustavoSM's picture
GustavoSM

Thank you DanAyo!!!! Forgot to take a picture of the whole loaf (my daughters have cut the bread and ate a good piece when I was distracted....).

Two things I'm still not confidant:

1) know the perfect proofing time;

2) shape high hidratation loaf. After a lot of unsatisfaying results with 80% hidratation loaf, now I'm going up 2% hidratation each time (started with 60%). I allways think that I don't have enough tention and then I try to tight it a little more and I screw up...

Hope I will get better with time...

DanAyo's picture
DanAyo

Why did you use 2.5% salt? Normally 1.8 - 2% is the common amount of salt. If the olives are salty, that is a lot of salt, in my opinion. Salt will slow down fermentation and it has a strengthening affect on the dough. I am wondering if the tightening of the gluten coupled with the slower fermentation didn’t hinder the opening of your crumb. Just a guess, though.

I still say, very nice slice.

Dan

Abe's picture
Abe

and the salt is 2.5% not including the levain then it comes to about 2% of total flour.

My concern would be when adding olives if they've been soaking in brine. if so then perhaps lowering the salt to less than 2% or rinsing the olives before adding them would be a good idea.

GustavoSM's picture
GustavoSM

Used 2,5% because the recipe asked for. But never thought about how it would impact fermentation....

The olives were rinsed and then squeezed to take the excess of water.

Filomatic's picture
Filomatic

It looks good to me.  But next time push the bulk or final rise longer.  When I bulk ferment on Sundays I tend to finish around 1 p.m., and then bake right when I get home from work at 6 p.m.  That's a 29-hour final rise.

GustavoSM's picture
GustavoSM

I will try. Maybe make five small loaves and let then proof from 21 to 29hs (bake then with 2 hours interval)

Filomatic's picture
Filomatic

I'm just saying how far it can be pushed in a cold final proof.  I'm not saying it's the best way.