Failed Loaf, Who's the Culprit?
Recipe as Follows:
50g Stiff Starter (Organic AP Flour)
400g Spring Water
500g KA Bread Flour
Lots of Minced Onion (the dry kind in a spice container)
Lots of Raw Wheat Germ (stored in the fridge)
Lots of Unpasteurized Whole Milk Plain Yogurt
Hefty Pour of Extra Virgin Olive Oil
17g Sea Salt
Dash of Cornmeal
Mixed the starter with water and olive oil until fully combined. Mixed in the minced onions and the yogurt until fully combined. Added bread flour, cornmeal, wheat germ and salt. Mixed with rubber spatula until mostly combined. Began stretch and folds after 30 minutes. Performed several stretch and folds over the course of the next 6 hours - maybe a total of 10 stretch and folds. The reason I did so many is because I wasn't seeing a nice gluten development.
The bread failed to develop much of any activity, not much rise, no bubbles, floppy structure. The starter is very active and I've had much success with very high hydration dough even with lots of olive oil and yogurt of the same nature. The bread was very heavy and dense, baked on a pizza stone in a 500 degree oven turned down to 425 near the end. The bread started to burn before the inside was fully cooked. After sitting overnight I cut into it and it was still slightly raw in some places. I have lots of success with my starter and baking method using the same recipe WITHOUT the minced onion/raw wheat germ/raw yogurt combination. So what was the culprit does anybody know? I'm trying to run a home bakery and I want to develop a nice onion and yogurt loaf with the wheat germ.