The Fresh Loaf

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Whole Grain Sourdough Bread. 2

Joseph's picture
Joseph

Whole Grain Sourdough Bread. 2

My second loaf on TFL. This time, with an increased bulk ferment, slightly decreased inoculation, and, taking the advice of Alison Kay, increased salt.

Final Ingredients
   1.6 oz    Starter: 100%H Sourdough, Fed separately
   8.0 oz    Flour: Hard Red Wheat K.A.F.
   6.8 oz    Water: Cold, Filtered
   1-2 tsp  Salt: Fresh Cracked Sea Salt

Progression
Thurs.    ~21:00   Levain: Take Starter (Abuelito) out of the fridge
Friday      ~7:00     Feed Starter 0.2 oz Water and Flour each
Friday    ~19:30     Feed Starter 0.3 oz Water and Flour each.
                           Autolyse: Mix 8.0 oz Flour and 6.8 oz Water in covered bowl
Sat.         ~8:00   Mix: Put 1.8 oz Starter, then salt, in portions, on dough, folding in between. Fold to incorporate
                           Bulk Ferment: Cover, leaving a little bit of room to breath.
                              Feed Starter with 0.3 oz each and put in fridge for next week
Sat.       ~20:00    Degas, stretch and fold
Sunday     6:45      Stretch and fold dough 4 times, once each direction, in bowl
                 6:55   Preshape: Move dough to counter, fold 4 times and place seam side down
                 7:05   Shape: Gently tighten, tucking dough underneath
                 7:10       Place same side up in proofing basket. I line a loaf pan with damp paper towels. Cover
                 9:25       Preheat oven, with whole Dutch Oven inside, to 450F. Uncover Loaf
                 9:40   Transfer bread, seam side down into D.O.. Score, put ice cube in with it, cover, place in oven.
                               +30 minutes: Uncover. Reduce heat to 425 F.
                               +15 minutes: Remove from oven

Inoculation: ~9.6% final dough weight.        Salt: This time bumped up to 0.2 oz, 2.3 b%. very high
Ferment: 23 hours at room temp. 68 F.       Proof: 2.5 hours at room temp. Baked for 45 minutes

 -----After Slicing

This came out much nicer than the last. Sour aroma was very present from uncovering the dough to baking to baked loaf.
That came through as flavor too, and will likely strengthen. The crust was hard and crisp, crumb fairly open, but a bit gummy.
May need more proofing and shaping.
To all of you unsure how long dough can be left at room temp., 2 consecutive 12 hour cycles and 3 hours being worked did not hurt the bread.

Comments

AlisonKay's picture
AlisonKay

...and find you'd updated with a crumb shot. It looks lovely. Is the taste of the salt too much for you or OK? 

Interestingly, I could never leave my bread out a room temp for that long. I'm in the UK and have my house at around 18-19C. 

Regarding the gumminess, what was the temp when it was done? My wholewheats need to be at least 92C. I've also found gumminess from over-proofing, not under, but everyone if different!

Joseph's picture
Joseph

I must say, I was worried about the salt being too much, but it definitely did not come out "salty". The sour flavor of the bread was strong though and I'm not sure if it was the salt or the proofing time.

As to rising, I do notice that no one seems to leave bread out very long at room temp., perhaps my starter is less active or the inoculation is low? I'm always curious about these things.
I have no idea the internal temperature, I have no bread thermometer, so it could be under-baked, but as to proofing, I don't think it was over done, it hardly rose 50%. Either way, I'm glad to have taken your advice on the salting.

AlisonKay's picture
AlisonKay

but glad the salt helped and that it didn't affect your enjoyment of the bread. Have fun continuing to experiment.