The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oven spring fun

rgreenberg2000's picture
rgreenberg2000

Oven spring fun

My weekly bake.....  My starter performed a little sluggishly last time around, so to start this one off, I pulled 15g from my stored starter (100%), and refreshed it at 1:5:5 (flour was 67% WW, 33% rye).  It took almost 10 hours to double, and 12 hours to peak.  I discarded (saved) all but 15g, and fed it again at 1:5:5.  After 3 hours, it was rising nicely, so I pulled 23g and built that up with 113g flour (same WW/Rye proportions) and 113g water for my levain.  Left that overnight, and when I went to mix this morning, the levain was still nicely domed.

The rest of the process was my usual pre-mix all but the salt, rest 30, pinch salt, slap/fold about 25 times, rest 30, stretch/fold then proof at 75F.  I let it go longer than usual as it was still feeling dense at about 2 hours, my total bulk fermentation was 4.5 hours at 75F.  I gently did a four corner stretch/fold, then tipped the dough out, divided and pre-shaped.  Finally I shaped and placed into bannetons lined with dusted tea towels.  Proofed at 75F for an hour, then into the fridge for 3 hours.  Baked with steam at 475F for 15 minutes, uncovered for 20 minutes.

I found the way these loaves expanded from my scoring to be interesting.  The first one had a single slash along the long axis, but looks very "rocky" in appearance after baking.  I have seen this before, and I think it's due to the tea towel wicking away more moisture than when I just used a naked banneton dusted with rice flour.  Here's a shot of that one:

The second loaf got two diagonal slashes, which, in retrospect, I should have aligned to be a bit closer to vertical, but the goal is to eat it, not look at it! :)  These slashes seem to have just blown apart, and I again think that the moisture removal from the tea towel is the culprit (I don't really care, I just think they look kind of neat....like the jagged appearance.)  Loaf #2:

Formula:

 

950g AP (GM)

200g WW

240g levain

727g water (67%)

25g salt

 

I'll post up a crumb shot once these are done cooling.  Bake on!

Rich

BreadLee's picture
BreadLee

Man, those ones look fantastic! That's making me hungry. 

Nicely done! 

Benito's picture
Benito

They both look great.  Yes please post a crumb shot too.

rgreenberg2000's picture
rgreenberg2000

Glad I gave my starter some proper care/feeding....seems much happier now!

Here's the crumb shot:

My usual "all purpose" crumb.....good for holding onto butter, spreads, peanut butter, etc. :)

Rich

BreadLee's picture
BreadLee