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Another spelt problem/question -- dough tears

louis_valentino's picture
louis_valentino

Another spelt problem/question -- dough tears

So, after going away for months and working on my craft, I've had a series of success and failures, lessons learned and loaves ruined but this one is a real head scratcher: I'd like to know why my spelt dough is tearing during its proofing:

Here are two separate examples of what I'm talking about. The recipes are identical in composition, though in one I had one more round of Stretch/Slap & Folds than in the other. Not pictured is an attempt today that had only 3 rounds of EXTREMELY GENTLE stretch of folds, spaced at least 45 minutes from each other, with the tearing happening during the rest that happened after pre-shaping into a boule.

My gut says this is basically a consequence of switching between brands of spelt flour. Last week I was using a different brand of organic white spelt and I didn't experience any of this malarky.

Recipe:

  • 240g T630 organic spelt
  • 60g organic whole spelt
  • 190g water (typically over 32ºC)
  • 60g pumpernickel starter (1:1 flour:water) -- matured to ripeness (so anywhere from 10-12 hours)
  • 6g oil
  • 3g barley malt extract (enzyme active)
  • 6g salt
  • 6g sugar
  • 1g yeast

Instructions:

  1. Mix in all your dries
  2. Dump in the starter, water and oil
  3. Mix until incorporated and no dry bits are visible (no more than 30-45 seconds with your hands)
  4. Rest for about 2 hours (sometimes 2.5 hours)
  5. 1-1.5 sets of stretch and folds and then slap and fold a few times until dough comes together and is elastic
  6. do another set of slap and folds about 30 minutes later
  7. room-temperature rest for another 1-2.5 hours (tearing seems to happen here sometime between the 75 & 90 minute mark)
  8. pre-shape into a boule, rest for 20 minutes, shape into a batard and pop into a lined banneton
  9. proof at 4ºC, in the fridge, over night
  10. bake off

I'd like some general wisdom as to what I can do here to achieve good volume on my resulting loaf -- assuming this tearing is the source of lackluster oven-spring/volume. For some comparison, here's a loaf from last week:

and here's a loaf from this week:

I'm sure the first thing y'all are gonna suggest is "easier/gentler" handling of the dough, to which I've got to ask: how do I know the point I should work the dough just before it breaks? This flour seems to be crazy temperamental, and even when it doesn't look torn or fragile during the bulk, pre-shaping can promote tearing!

Danni3ll3's picture
Danni3ll3

because I can’t prove any of this scientifically, but if I don’t revive my starter with a few healthy builds, I have found that my dough tears during the resting part of shaping as well as during the proofing stage. I think that the starter may have a high acid load and if it isn’t diluted through a few feedings before using it, this may cause the damage. 

How are you building or creating your sourdough starter prior to using it? Is it possible that the above scenario applies to what’s happening in your kitchen?

louis_valentino's picture
louis_valentino

Hmmm, that's a very good point. My starter's have been getting more time to rise, lately. However, they've also been not as active. In particular, when I was feeding my starter with dark rye from Bob's Red Mill (back when I was state-side), the thing would double in 3-4 hours. Now, back in Berlin, with Alnatura brand pumpernickel, the thing might take at least 8 hours to double... Maybe by giving it 10+ hours, the acid load is becoming too much? I feed/use the starter basically every day and it doesn't smell particularly vinegary...

louis_valentino's picture
louis_valentino

By using a much younger (3-5 hours old) levain, the dough seemed to go A LOT longer before ripping (if even). My new goal is to get a more shiny, open crumb; however, I'm guessing this more a matter of upping the hydration. Here's a loaf with the same "problematic" flour, a young levain, and 65% hydration:

Danni3ll3's picture
Danni3ll3

A lot better! Nice, nice loaf! Well done!